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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!
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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
How do you make chocolate avocado muffins?
- 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 cream 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!
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Ingredients
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 small banana, mashed
- 1 avocado, mashed
- ⅓ 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
- ⅔ cup of almond milk
- ¾ cup chocolate chips
Instructions
Start Cooking- 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!
24 people are discussing this recipe. Join in
Can I use whole milk instead?
I haven’t tested it that way but I don’t see why not!
Ridiculously moist! I used only 1/2 sugar (not a fan of sweet things) and replaced the mashed banana with a 2nd avocado as another baker suggested. I ended up making 12 large muffins, baking at 350 for 24 mins. Perfect springy texture, and sooo good. Will definitely make again!
Yay!! this makes me so happy! thanks hun
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!
Love that, thank you so much hun!
Have made these 3 times. Just delicious. Freeze well too. Thank you
thank you so much! That makes me so happy!
Hi, do those need to be stored in the fridge? Or is air tight container room temperature fine?
5-7 days at room temperature in a tightly sealed container then into the fridge!
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
SOOOO MOIST RIGHT
truly the yummiest chocolate muffins I have eaten! this recipe was almost effortless and they turned out so well! Will definitely make these often
Amazing!
thank you so much !
this makes me so happy, thank you daisy!
Delicious!
thank you so much!
so so good! I didn’t have cacao so I used 2 tbsp cacao and they turned out great!
Yes!! thank you for letting me know!
these muffins were great, maria, thank you so much for the recipe!
you are so welcome!