These soft, healthy avocado chocolate muffins are extra chocolatey thanks to the cocoa powder and chocolate chips. They are also super rich from the mashed avocado in the batter!
This chocolate avocado muffins recipe makes super soft, deeply chocolatey muffins. They are made with both cocoa powder and chocolate chips and an avocado.
You can’t taste the avocado, but you can taste all the richness from the avocado! I have wanted to make these avocado chocolate muffins ever since I made these super chocolatey Avocado Brownies!
Why You’ll Love This Recipe
- Avocado is a healthy fat and takes the place of half the butter!
- Avocado makes these so rich and flavorful.
- These double chocolate avocado muffins are made with both cocoa powder and melty chocolate chips!
- Melted butter gives these avocado chocolate chip muffins a super soft crumb.
- This chocolate avocado muffins recipe takes less than an hour to make!
Below are notes about some of the ingredients for these chocolate chip avocado muffins.
- All-Purpose Flour: Spoon flour into your measuring cup rather than dredging the cup in the flour. This will prevent you from adding too much flour.
- Almond Flour: Almond flour adds to the delicious texture and flavor of these muffins.
- Cocoa Powder: Dark cocoa, Dutch process or natural unsweetened cocoa powder works.
- Salt: Salt adds flavor, balances out the sweetness and brings out the flavor of the chocolate.
- Cinnamon: I love the warm flavor that cinnamon adds. You can’t exactly taste it because of the stronger chocolate flavors, but it definitely adds to the overall deliciousness of these muffins.
- Eggs: The egg helps to bind the ingredients.
- Greek Yogurt: Greek yogurt adds additional moisture to these muffins. Sour cream makes a good substitute, if needed.
- Sugar, Brown Sugar and Maple Syrup: These muffins are sweetened with granulated sugar, brown sugar and maple syrup. Use either light or dark brown sugar.
- Unsalted Butter: Melted butter adds both added fat and flavor.
- Chocolate Chips: Chocolate chips are mixed into the batter and placed on top of the muffins.
See recipe card below for full list of ingredients and their measurements.
Almond flour-If you do not have almond flour, replace it with all purpose flour.
I recommend using an ice cream scoop to pour the batter. It will ensure that each muffin is the same size. I find it’s also the neatest way to fill a muffin tin. If you don’t have an ice cream scoop, you can use two spoons.
The best thing about muffins is their soft, light texture! To achieve this tender texture, make sure to mix the batter as little as possible. This will result in muffins that are light and soft muffins as opposed to tough.
There are a couple good ways to know this. One way is to stick a toothpick into the center of one. If it comes out clean (i.e. without any wet crumbs), then they’re done. Another way to check is to press a muffin lightly with your finger. If it springs back, they’re done.
If you want to learn more about making muffins, check out this article The Kitchn called 5 Mistakes to Avoid When Making Muffins.
I’m so excited for you to try these healthier homemade Chocolate Avocado Muffins! They are deeply chocolatey thanks to both cocoa powder and chocolate chips and every bite is perfectly sweet, soft and irresistibly good! No one will believe they are made with an avocado in the batter!
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Avocado Chocolate Muffins
- 1 1/2 cups flour
- 1/2 cup almond flour all purpose flour can be used as a substitute
- 1/2 cup dark cocoa powder or unsweetened natural cocoa powder
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 medium avocado peeled and pitted
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar light or dark
- 1/4 cup plus 1 tablespoon maple syrup granulated sugar can be substituted for maple syrup
- 1 large egg
- 1 cup plain Greek yogurt whole milk or Greek yogurt can be used instead
- 1 teaspoon vanilla
- 3/4 cup semi sweet chocolate chips divided
- Preheat oven to 375 F. Line muffin pan with cupcake liners.
- In a large bowl, whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the avocado on medium speed until smooth. Add the melted butter and beat on medium until combined. Add the sugars and maple syrup and beat until combined. Mix in the egg followed by the yogurt and vanilla until just combined.
- Add half of the flour mixture into the batter in two separate batches, beating until combined (avoid overbeating). Use a spatula or wooden spoon to fold in the chocolate chips. Use an ice cream scoop or two spoons to evenly distribute the batter. Add the remaining chocolate chips to the tops of each muffin and gently press the chocolate chips to help them stick.
- Bake 20-24 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin. Remove from oven. Carefully remove muffins from the muffin pan and allow to cool completely on rack.