Avocado Chocolate Muffins
These quick and easy Chocolate Avocado Muffins are super chocolatey and made with an avocado! They're perfect for breakfast, a quick snack or healthier dessert!
Servings: 12 muffins
Calories: 259kcal
Equipment
Ingredients
- 2 cups all-purpose flour or whole wheat pastry flour
- ½ cup 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 avocado oil
- ⅔ cup maple syrup
- 1 large egg room temperature
- ¾ cup plain Greek yogurt room temperature, full fat or 2%
- 2 teaspoons vanilla extract
- ½ cup 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
Don't overmix: If you overmix the batter, the muffins will be tough. For soft muffiins, mix the batter until the ingredients are just combined.
How to tell when the muffins are done: To test for doneness, stick a toothpick into the center of a muffin. If it comes out clean (without any wet crumbs), they’re done. You can also press a muffin lightly with your finger. If it springs back, they’re done.
Storage: 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.
Nutrition
Calories: 259kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 225mg | Potassium: 266mg | Fiber: 4g | Sugar: 14g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg
