Chocolate Avocado Muffins

4 chocolate muffins placed on a blue board.

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!

Course Muffins / Quick Breads

Cuisine American

Keyword avocado muffins, chocolate avoacdo muffins

Prep Time 7

Cook Time 25

Total Time 32

Servings muffins

Calories 191kcal

Author Maria Doss

Equipment

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.

Video

Notes

Bigger batch - Double the recipe to make 10 avocado muffins.

Use ripe avocados - A perfectly ripe avocado will mash smoothly, resulting in the ideal fudgy texture.

Make it dairy-free - Use almond or oat milk and vegan chocolate chips.

Nutrition