Chocolate Avocado Muffins | FoodByMaria Recipes

Vegan Breakfast

Vegan Chocolate Avocado Muffins

Prep

15 minutes

Cook

25 minutes

Yield

24

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 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: 

  • Prep time is only 15-minutes 
  • Great for a quick snack or breakfast 
  • Will cure your sweet tooth while still being healthy(ish)
  • Make ahead and freeze them to always have on hand 
  • These muffins are vegan-friendly 

Close-up of Chocolate Avocado Muffins in a basket.

Why are avocados so great? 

Avocados are super nutritious and contain a wide array of nutrients, including 20 different vitamins and minerals. They contain more potassium than bananas and is loaded with heart-healthy monosaturated fats (aka healthy fats). The list seriously goes on in terms of why avocados are so good for you, but another reason why I love them is how versatile they are. You can use avocados in so much such as: 

  • Add them to salads 
  • Make veggie dips with them (hello guacamole!) 
  • Add to toast or sandwiches 
  • Throw into smoothies to make them more creamy 
  • Eat them on their own (I love adding a little olive oil and balsamic to them) 

Chocolate Avocado Muffins in a basket.

How do you make chocolate avocado muffins? 

Okay, now onto what you’re here for, this delicious vegan recipe for double chocolate avocado muffins. Here’s the drill on how to whip these up: 

  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!

That’s it! You’ll get these prepped in 15-minutes and all you’ll have to do is wait for them to bake up. 🙂 

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Chocolate Avocado Muffins

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 24 1x
  • Category: Vegan Breakfast
  • Cuisine: Baked Goods
  • Diet: Vegan

Description

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


Scale

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!


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!

Jonathan S

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

Maria Koutsogiannis

you are so welcome!

Eve

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!

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