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Chocolate Avocado Muffins

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 mini muffins
Author Laura Doerr, adapted from The Roasted Root


  • 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


  1. Preheat oven to 350°. Line a mini muffin pan with liners, or use a silicone non-stick muffin pan.

  2. 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.

  3. Store in an air tight container. I like to keep in the fridge for a cold chocolatey treat!

Recipe Notes

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!