Chocolate Avocado Muffins - If you’re new to baking with avocado, this recipe is an absolute must-try. The mashed avocado lends a wonderfully moist and fudgy texture, without any butter or oil. You’ll be amazed at how deliciously rich and satisfying they are!
Does avocado and chocolate go together? They make a fantastic pairing! The creamy texture of avocado enhances the richness of chocolate, while also adding moisture with its creaminess and healthy fats and is a secret to fudgy chocolate muffins.
Friends often wonder if you can taste the avocado in chocolate muffins. Rest assured, the flavor of avocado is usually quite subtle. The rich chocolate flavor takes center stage, effectively masking any distinct avocado taste—much like in chocolate avocado mousse or avocado smoothie.
For these muffins, I played around with the chocolate zucchini muffins recipe by substituting mashed avocado for the oil and sour cream, and I slightly reduced the flour to ensure a moist, fudgy texture.
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Why you'll love it?
- Perfectly rich and indulgent taste
- Moist and fudgy texture
- No butter or oil
- Small batch muffin recipe
- Double the chocolate goodness
- Utterly indulgent
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Avocado - Select a ripe medium avocado that yields approximately ½ cup of puree when mashed.
- Cocoa powder - I prefer to use Hersheys 100% cocoa.
- Chocolate chips - The recipe calls for ¼ cup of semi-sweet chocolate chips, plus extra for topping. If you crave an even richer chocolate flavor, feel free to add an additional 2 tablespoons and sprinkle more on top of the batter before baking. This will ensure a luxurious burst of chocolate in every bite!
- Sugar - I use a blend of brown and white sugar in this recipe. The brown sugar contributes moisture and rich caramel notes, while the white sugar provides balanced sweetness without changing the overall flavor. Rest assured, these chocolate avocado muffins are not overly sweet!
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 9 - Divide batter into paper lined muffin pan and bake at 350°F for about 25 minutes.
Helpful tips
- Make it dairy-free - Use almond or oat milk and vegan chocolate chips.
- Use ripe avocados - A perfectly ripe avocado will mash smoothly, resulting in the ideal fudgy texture.
- Bigger batch - Double the recipe to make 10 avocado muffins.
More avocado recipes
Chocolate Avocado Muffins
Ingredients
Dry ingredients
- ½ cup + 2 tablespoons all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Wet ingredients
- 1 large egg
- ½ cup mashed avocado (about 1 medium)
- ¼ cup sugar
- ¼ cup packed light brown sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips more, if needed
Instructions
- Pre heat oven to 350°F and line a muffin pan with 5 paper liners.
- Add all dry ingredients into a small bowl and whisk to combine.
- Add all the wet ingredients (except chocolate chips) into a larger bowl and whisk until smooth and the sugar is dissolved.
- Add the flour mixture and chocolate chips. Mix with a spoon until combined.
- Divide the batter into the prepared muffin pan, and place more chocolate chips on top.
- Bake for about 24 to 26 minutes or a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool. Tip: To ensure your muffins remain moist and fudgy, be careful not to overbake them.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Deepika|TheLoveOfCakes
Those chocolate muffins look fingerlicking good Maria!! And the fact that they are healthier makes them perfect for breakfast! You are amazing with the avocados 😀
Maria Doss
Thank you so much Deepika:)
Ashika @ Gardening Foodie
OH these look super, Maria. Chocolate muffins are always in demand in my home and this looks like a really healthy way to bake them.
Have a great week!😃
Maria Doss
Thanks dear, hope your weekend is going great!
Kelly @ Kelly Lynns Sweets and Treats
These look so fudgy and so rich Maria!! And no butter or oil?! I love that! I have never baked using avocado but now I am dying to try. Have a great weekend 🙂 xoxo
Maria Doss
Thanks dear:)
Patrick@looneyforfood.com
Avocados are so versitile !
Maria Doss
Right?
Sues
5 days without an avocado recipe??? Haha I feel you! These look delicious!!
Jamie
These muffins are so good! Made a batch for the first time and oh my goodness. Pure bliss! Soft, moist and pure deliciousness. My whole family devoured them in minutes!
Maria Doss
That’s so great to hear, so glad you loved the muffins - Maria ♡
Rose
We love these muffins. Next time I will try leaving the chocolate chips out of the batter and just top it. I greased the muffin cups but the batter still stuck to the bottom.
Maria Doss
Hi Rose, So glad to hear that! We recommend using paper liners for all muffins—they make them easier to remove and make cleanup a breeze. Happy holidays - Maria♡