Muffins are always a great go-to snack or breakfast option, but what if I told you there’s a way to make them healthier ? Avocado Chocolate muffins. Yes, you heard that right—avocado in muffins! You won’t taste the avocado, but you’ll definitely notice how moist and rich it makes these treats.

Avocados are the secret ingredient you didn’t know you needed in your baking. They add healthy fats and a creamy texture that keeps your muffins moist for days. If you’re looking for a way to sneak some extra nutrition into your baked goods without anyone knowing, this avocado muffin recipe is the answer.

You will also love this >>> Best Recipe for Chocolate Avocado Mousse

Why Avocado in Muffins?

Avocados are packed with good fats, fiber, and vitamins, and they make a great substitute for butter or oil in baking. When you use avocado in a chocolate avocado muffin, you get all the richness you’d expect from a muffin but without the extra calories and unhealthy fats. Plus, avocado keeps the muffins moist longer than traditional recipes, so you can enjoy them over several days without them drying out.

Also try>>> Amazingly Delicious Avocado Brownies

Ingredients

• 1 ripe avocado, mashed (about 1/2 cup)
• 1/3 cup melted coconut oil (or any neutral oil)
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup whole wheat flour (or all-purpose flour)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (optional but highly recommended!)

How to make avocado chocolate muffins

Step 1: Prep Your Avocado

Start by mashing your ripe avocado until it’s smooth. Make sure there are no lumps—you want the avocado to blend seamlessly into the muffin batter. The creamier your avocado, the better your avocado muffins will turn out.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine your mashed avocado, melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Whisk everything together until it’s smooth and well combined. Don’t worry if the mixture looks a little green—that’s just the avocado doing its thing!

Step 3: Add the Dry Ingredients

In a separate bowl, mix together the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter—you want it just blended to avoid dense muffins.

Step 4: Fold in the Chocolate Chips

For an extra layer of chocolatey goodness, fold in those dark chocolate chips. Trust me, they take these chocolate avocado muffins to the next level.

Step 5: Bake

Spoon the batter into a greased or lined muffin tin, filling each cup about 3/4 full. Bake at 350°F (175°C) for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Why You’ll Love This Recipe

• Moist & Chocolatey: These avocado muffins are incredibly moist thanks to the avocado, and the cocoa powder makes them extra chocolatey. It’s the perfect balance of healthy and indulgent!
• Healthier Alternative: Using avocado and honey or maple syrup makes these muffins lower in unhealthy fats and refined sugar, so you can feel good about grabbing one for breakfast or a snack.
• Quick & Easy: This recipe for chocolate avocado muffins comes together in just 30 minutes, making it an easy option for busy mornings or last-minute baking.

Serving Suggestions

These chocolate avocado muffins are perfect on their own, but if you want to get fancy, you can serve them with a spread of nut butter or Greek yogurt for an extra protein boost. They’re also great paired with your morning coffee or tea.

Storing & Freezing Tips

• Storing: Keep your chocolate avocado muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge where they’ll stay fresh for about a week.
• Freezing: Want to save some for later? These muffins freeze beautifully! Just pop them in a freezer-safe bag or container, and they’ll keep for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or heat them in the microwave for 20–30 seconds.

Final Thoughts

If you’ve been on the lookout for a healthy yet indulgent muffin recipe, this recipe for chocolate avocado muffins is a must-try. The avocado gives these muffins an unbeatable texture while keeping them nutritious and satisfying. Plus, the chocolate chips? They’re the cherry on top (or rather, the chocolate on top!).

So, next time you’ve got some ripe avocados and a chocolate craving, whip up these avocado muffins and see how easy it is to bake something both healthy and delicious. Trust me, once you try them, you’ll never go back to regular chocolate muffins!

Let me know if you give this recipe a try—I’d love to hear how much you loved these muffins!

Print Recipe

Avocado Chocolate Muffins

Author: Balanced Healthy Meals

Difficulty: Beginner

Best Season: Suitable throughout the year

Description

Muffins are always a great go-to snack or breakfast option, but what if I told you there’s a way to make them healthier ? Avocado Chocolate muffins. Yes, you heard that right—avocado in muffins! You won’t taste the avocado, but you’ll definitely notice how moist and rich it makes these treats.

Ingredients

Servings

• 1 ripe avocado, mashed (about 1/2 cup)

• ¹⁄₃ cup melted coconut oil (or any neutral oil)

• ¹⁄₂ cup honey or maple syrup

• 2 large eggs

• 1 tsp vanilla extract

• ¹⁄₂ cup unsweetened cocoa powder

• 1 cup whole wheat flour (or all-purpose flour)

• 1 tsp baking soda

• ¹⁄₄ tsp salt

• ¹⁄₂ cup dark chocolate chips (optional but highly recommended!)

Instructions

1. Start by mashing your ripe avocado until it’s smooth. Make sure there are no lumps—you want the avocado to blend seamlessly into the muffin batter. The creamier your avocado, the better your avocado muffins will turn out.
2. In a large mixing bowl, combine your mashed avocado, melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Whisk everything together until it’s smooth and well combined. Don’t worry if the mixture looks a little green—that’s just the avocado doing its thing!
3. In a separate bowl, mix together the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter—you want it just blended to avoid dense muffins.
4. For an extra layer of chocolatey goodness, fold in those dark chocolate chips. Trust me, they take these chocolate avocado muffins to the next level.
5. Spoon the batter into a greased or lined muffin tin, filling each cup about 3/4 full. Bake at 350°F (175°C) for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Keywords: avocado muffin