Chocolate Avocado Muffins
Who knew the fan favorite green ingredient in guac could become Chocolate Avocado Muffins?! I’ve always wanted to try adding avocado to baked goods so I finally did. These are such a fun and simple, good for you treat to make.
When I say these are easy I really mean it. Everything gets thrown into a food processor and blended together, that’s it! There’s no order of operations, wet vs. dry ingredients, everyone in one bowl. I made mini muffins because I love the size for when you just want a pop-able bite. You could certainly use a standard muffin pan, but the baking times will be longer.
I’ve raved about these silicone muffin pans for a while now. I can’t recommend them enough. I have two standard 12-cup muffin pans and one 24-cup muffin pan pictured above. Can’t remember the last time I bought paper liners, these are magic! Anything you make will just pop right out. I do cupcakes, muffins, eggs, anything!
You could stir in mini chocolate chips into the batter, but I like to just add a few on top, and in this case I had larger sized ones so just did one dark chocolate chip on each muffin.
I used Truvia in this recipe, which is a zero calorie natural sweetener. The conversion ratios from regular sugar to Truvia are not 1:1, so if you use another sugar, make sure to use the below conversions.
- 1/4 cup white sugar
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/4 cup honey
I keep these Chocolate Avocado Muffins in the fridge, or even freeze them for when I just want to take a couple out for a snack. They are pretty soft and gooey so keep best in the fridge. Looking for more tasty treats? Here are some favs:
Shop this post
Chocolate Avocado Muffins
- 3/4 cup mashed ripe avocado about 2 medium
- 3 eggs
- 2 tbsp Truvia sweetener see notes
- 1/3 cup unsweetened cocoa powder
- 1/3 cup coconut flour
- 1 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- Chocolate chips for topping optional
Preheat oven to 350°. Line a mini muffin pan with liners, or use a silicone non-stick muffin pan.
Add all ingredients except chocolate chips into a food processor. Process/pulse until smooth. Scoop batter evenly into prepared muffin tins. Top with chocolate chips. Bake for 10-13 minutes. Allow to cool completely before removing from pan.
Store in an air tight container. I like to keep in the fridge for a cold chocolatey treat!
If you do not have a mini muffin pan you can use a regular size pan, the batter will make maybe 8 muffins (I haven’t tested), and you’ll need to almost double the baking time to 25 minutes.
See full blog post for sugar/sweetener options and conversions.
Muffins can be frozen and thawed for easy pop-able treats!
This post may contain affiliate links which won’t change your price but will share some commission.