Chocolate Avocado Muffins | FoodByMaria Recipes

Breakfast

Chocolate Avocado Muffins

Last Updated:
This post may contain affiliate links. Please read our disclosure policy.
Chocolate muffins in a basket with a white napkin

Prep

15 minutes

Cook

25 minutes

Yield

24

These chocolate avocado muffins are sweet, healthier, and delicious. Great for an on-the-go snack or breakfast.

Chocolate and avocado, what odd combinations right? Wrong! Avocados are way more versatile than you think. There is more then they can do than just be added to guacamole or spread on toast. Avocados are so great to add into baking as they’ll enhance the texture and make it more moist. It can also be a great substitution for butter or oil. I’ve personally still used oil/butter in this chocolate avocado muffins recipe, but you’ll notice there’s a lot less in this chocolate avocado muffin recipe then you may find in other, typical muffin recipes. Thanks to the avocado!

Chocolate Avocado Muffins in a basket.

Why you’ll love these chocolate avocado muffins: 

  • Quick: Prep time for this recipe is only 15-minutes 
  • Versatile: Great for a quick snack or breakfast and will cure your sweet tooth while still being healthy(ish)
  • Make Ahead: Make ahead and freeze them to always have them on hand 

Chocolate Avocado Muffins in a basket.

How do you make chocolate avocado muffins? 

  1. Preheat oven to 350F and line two muffin tins with muffin liners and set aside
  2. Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt
  3. In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined
  4. Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips
  5. Transfer equal amounts of the batter (around 2 tbsp. ice cream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes
  6. Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!

Expert Tips & FAQ: 

Chocolate Avocado Muffins

4.72 from 38 votes
These chocolate avocado muffins are sweet, healthier, and delicious. Great for an on-the-go snack or breakfast.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Vegan Breakfast
Cuisine Baked Goods
Servings 24

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small banana mashed
  • 1 avocado mashed
  • 1/3 cup butter or coconut oil room temperature, then melted
  • 1 cup brown or coconut sugar
  • 2 egg replacements or 2 regular eggs
  • 1 tsp vanilla
  • 2/3 cup of almond milk
  • 3/4 cup chocolate chips

Instructions
 

  • Preheat oven to 350F and line two muffin tins with muffin liners and set aside.
  • Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
  • In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
  • Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips.
  • Transfer equal amounts of the batter (around 2 tbsp. ice scream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes.
  • Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!

Notes

Make these chocolate avocado muffins ahead and freeze them to quickly defrost them when you need some easy, healthy snacks. 
Review This Recipe Let us know how it was!
Jaz E

Just made these, so delicious and a beautiful fudgy texture. Thought I would mention I replaced the banana with an extra avocado due to not having any bananas left and a need to use up avocados, turned out great!

Maria Koutsogiannis

Love that, thank you so much hun!

Jane Thomas

Have made these 3 times. Just delicious. Freeze well too. Thank you

Maria Koutsogiannis

thank you so much! That makes me so happy!

Camille Dubé

Hi, do those need to be stored in the fridge? Or is air tight container room temperature fine?

Maria Koutsogiannis

5-7 days at room temperature in a tightly sealed container then into the fridge!

Sandra

5 stars
I couldn’t find my muffin tin (?) so poured the mixture in a bread tin and it turned out as a lovely chocolate avocado cake at the end. Two words: SO MOISSSTTT

Maria Koutsogiannis

SOOOO MOIST RIGHT

Daisy Sekerak

5 stars
truly the yummiest chocolate muffins I have eaten! this recipe was almost effortless and they turned out so well! Will definitely make these often

Maria Koutsogiannis

this makes me so happy, thank you daisy!

Maria Koutsogiannis

thank you so much !

Maria Koutsogiannis

thank you so much!

Eve

5 stars
so so good! I didn’t have cacao so I used 2 tbsp cacao and they turned out great!

Maria Koutsogiannis

Yes!! thank you for letting me know!

Jonathan S

5 stars
these muffins were great, maria, thank you so much for the recipe!

Maria Koutsogiannis

you are so welcome!

JOSEPHINE

Chocolate muffins are like my kryptonite, I love this recipe and use it quite often. Thank you Maria!

Maria Koutsogiannis

Thank you so much!

Post A Comment

Recipe Rating




Share to...