Whole Wheat Double Chocolate Avocado Muffins
An amazingly healthier version of chocolate muffins! They are perfectly moist, chocolatey, delicious and so decadent. The ultimate whole wheat chocolate avocado muffins.
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Servings: 8 muffins
- 5 ounces semi sweet chocolate chips (3/4 cup), divided
- 1/4 cup + 3 tablespoons whole wheat flour, scooped and leveled
- 1/2 cup sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mashed ripe avocado, about 1 medium
- 1/4 cup plain greek yogurt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (180 degrees C). Place oven rack in the middle of the oven. Line 8 standard muffin cups with paper liners.
In a medium bowl, whisk together all dry ingredients (whole wheat flour, sugar, cocoa powder, baking powder, baking soda and salt).
In another medium microwavable bowl, add 3 ounces (1/3 cup + 2 tablespoons) chocolate chips. Microwave on high for 1 minute 30 seconds, stirring every 30 seconds, until melted.
Remove from microwave and whisk in all wet ingredients. First whisk in mashed avocado until very smooth and then followed by greek yogurt, egg and vanilla extract. Whisk until very smooth. Then add dry flour-sugar mixture and whisk until smooth.
Stir in remaining 2 ounces (1/4 cup + 1 tablespoon) chocolate chips. Divide batter between the 8 muffin cups.
Bake for 22-24 minutes, until a tooth pick inserted in the middle of a muffin comes clean (Don’t let it over bake).
Place pan on a wire rack to cool completely.