These healthy avocado chocolate muffins are super soft and extra chocolatey thanks to the cocoa powder and chocolate chips. Avocado gives these muffins extra nutrition and a moist, rich texture!
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If you’re looking for a healthier chocolate treat, these chocolate avocado muffins are it. I updated the recipe in January 2026 to make them a little extra nutritious.
I use avocado oil and maple syrup instead of butter and refined sugar. Like my lemon chia seed muffins, you can feel good about enjoying these muffins as a quick breakfast or afternoon snack!
If you’ve tried my Double Chocolate Zucchini Bread or Sweet Potato Chocolate Cake, you know I’m all about adding veggies to desserts. I love sneaking avocado into baked goods (like my Avocado Brownies!). It adds amazing richness and keeps things moist without any avocado taste.
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Why You’ll Love This Recipe
- Incredibly moist and fudgy thanks to the avocado, which adds richness without any avocado taste
- No mixer required – everything comes together in one bowl for easy cleanup
- Naturally sweetened with maple syrup for a wholesome twist on a chocolatey treat
- Loaded with chocolate chips for pockets of melty goodness in every bite. They’re super chocolatey just like my chocolate raspberry muffins!
- Sneaky nutrition – packed with healthy fats and nutrients while tasting like a decadent treat
- Stay fresh for days – the avocado oil keeps them tender and soft much longer than regular muffins
Ingredients
Below are notes about some of the ingredients for these chocolate chip avocado muffins.
- All-purpose flour: I recommend using both all-purpose flour.
- Cocoa Powder: Use Dutch processed or natural unsweetened cocoa powder.
- Cinnamon: You can’t taste the cinnamon because of the strong chocolate taste, but it makes these muffins extra yummy. For another yummy chocolate cake with cinnamon, try my chocolate pear cake.
- 1 medium ripe avocado: Avocado make these muffins moist and and adds some health benefits. Use an avocado that is soft when you press it and bright green inside.
- 1 Egg: 1 large room temperature egg. The egg helps to bind the ingredients.
- Greek Yogurt: Greek yogurt adds additional moisture to these muffins. Use room temperature Greek yogurt.
- Maple syrup: Maple syrup replaces the the processed sugar. For another yummy recipe with maple syrup, try my recipe for maple syrup cake.
- I use avocado oil for neutral flavor, but olive oil or melted coconut also works well.
- Chocolate Chips: I recommend dark or semi-sweet chocolate chips.
See recipe card below for full list of ingredients and their measurements.
Substitutions
- For a more indulgent variation, use melted, slightly cooled unsalted butter in place of avocado oil.
- Use sour cream instead of Greek yogurt.
How to Make Chocolate Muffins with Avocado
Quick Video Recap
Instructions
Step 1: (Photo 1 above) Whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
Step 2: (Photo 2 above) Use the bottom of your whisk to mash the avocado.
Step 3: (Photo 3 above) Add the avocado oil, egg, vanilla, and maple syrup. Whisk until smooth and combined.
Step 4: (Photo 4 above) Stir in the dry ingredients and chocolate chips until just combined. Do not overmix!
Step 5: (Photo 5 above) Use an ice cream scoop or two spoons to evenly distribute the batter.
Step 6: (Photo 6 above) Bake at 350 F 15-18 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
Recipe FAQs
Avocados have a mild taste. You can’t taste the avocado in these avocado chocolate brownies. You can definitely taste the chocolate!
To test for doneness, stick a toothpick into a muffin. If it comes out clean (without wet crumbs), they’re done. You can also press a muffin lightly with your finger. If it springs back, they’re done.
Store leftover muffins in an airtight container and store at room temperature or the refrigerator up to 4 days. To freeze, wrap muffins individually in plastic wrap then place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Expert Tips
- If you overmix the batter, the muffins will be tough. For soft muffiins, mix the batter until the ingredients are just combined.
- Use an ice cream scoop to pour batter evenly into the pan. It’s also the neatest way to fill a muffin tin.
More Recipes You’ll Love
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Avocado Chocolate Muffins
Equipment
Ingredients
- 2 cups (250 g) all-purpose flour or whole wheat pastry flour
- ½ cup (43 g) cocoa powder
- 1 ¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- 1 medium avocado peeled and pitted
- ¼ cup (59.15 ml) avocado oil
- ⅔ cup (157.73 ml) maple syrup
- 1 large egg room temperature
- ¾ cup (183.75 g) plain Greek yogurt room temperature, full fat or 2%
- 2 teaspoons vanilla extract
- ½ cup (90 g) semi-sweet chocolate chips plus more for sticking on top, optional
Instructions
- Preheat oven to 350 F. Line muffin pan with cupcake liners.
- In a medium mixing bowl, whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
- Peel and pit the avocado. Place the avocado in a large mixing bowl. Use the bottom of your whisk to mash it. Add the maple syrup, egg, avocado oil, yogurt, and vanilla and whisk until smooth and combined.
- Use a spatula to stir the dry ingredients into the wet ingredients. Stir until just combined (avoid overmixing) then stir in the chocolate chips. Use an ice cream scoop or two spoons to evenly distribute the batter. Stick a few extra chocolate chips on top of each muffin, if you like!
- Bake 15-18 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin. Let cool in the pan for 5-10 minutes then transfer muffins to a wire rack to cool completely.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Allie
My family loves these! So easy to make ❤️
Natalie Ward
Hi Allie, Thanks so much for making these muffins and for your comment! I’m so happy they’re a hit with your family 🙂
Susan Gavin
I made a double batch today with a couple of avocados I needed to use up. the avocados were a little small so i threw in a ripe banana. the muffins turned out great, very moist and delicious. I will definitely be making these again.
Natalie Ward
Yay! Thanks so much for making these muffins, Susan. I had thought about trying these with banana too so it’s great to hear you tried that! Happy you enjoyed them 🙂
Nichelle
I made these muffins tonight and they are delicious, will definitely be making them again. Thank you so much for the recipe!
Natalie
Thank you so much for making these Nichelle! Love to hear you enjoyed them! Have a great week 🙂
Mary Wallace
Hello, I have a ?? about the Chocolate Avocado Muffins. Have you tried making a Chocolate Avocado Cake?
If you have could I get the recipe,please? For the Cake.
Thank you very much. I just found this recipe and I can’t wait to taste theme.
Natalie
Hi Mary, Unfortunately I don’t have a recipe for chocolate avocado cake. It sounds delicious though and will keep the idea in mind for the future. Please let me know if you have any other questions. Hope you have a great day and hope you love these muffins if you end up giving them a try! 🙂
Christy
So yummy and easy to make! Love that the avocado and almond flour add some healthy aspects to it. The kiddos and husband loved it and ate everything! Will have to remember to double the recipe next time.
Natalie
I’m so happy you and your family enjoyed these muffins Christy! Thank you for making them and for adding a comment! That’s what I was hoping for these muffins to be- healthyish and delicious! Great idea to double the recipe next time!!