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

Prep. Pre heat oven to 350°F and line a muffin pan with 5 paper liners.
Mix dry ingredients. Add all items listed under "dry ingredients" into a small bowl and whisk to combine.
Mix wet ingredients. Add all the items listed under "wet ingredients" (except chocolate chips) into a larger bowl and whisk until smooth and the sugar is dissolved.
Finish and bake. Add the flour mixture and chocolate chips, then stir just until everything is combined. Divide the batter evenly among the prepared muffin cups and sprinkle a few extra chocolate chips on top.
Bake for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake—the muffins will stay much moister and fudgier this way. Let the muffins cool in the pan on a wire rack before enjoying.

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