Fudgy Chocolate Avocado Muffins

These Fudgy Chocolate Avocado Muffins are rich, moist, and packed with chocolatey goodness. Avocado replaces butter or oil, making them a healthier option without sacrificing flavor. Perfect for breakfast, snacks, or dessert, these muffins are naturally sweetened and full of wholesome ingredients.

Why You’ll Love This Recipe

• Healthier alternative – Uses avocado for a nutrient-rich, creamy texture.
• Rich and fudgy – Tastes like a brownie in muffin form.
• Naturally sweetened – Uses honey or maple syrup instead of refined sugar.
• Gluten-free & dairy-free options – Easily adaptable for different diets.
• Easy to make – Just blend, mix, and bake!

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe avocado
• Eggs
• Honey or maple syrup
• Vanilla extract
• Unsweetened cocoa powder
• Whole wheat flour or all-purpose flour
• Baking soda
• Salt
• Dark chocolate chips
• Milk (or dairy-free alternative)

Directions

1. Preheat oven: Set to 350°F (175°C) and line a muffin tin with paper liners.
2. Prepare the avocado: Mash the avocado until smooth or blend for a creamier texture.
3. Mix wet ingredients: In a bowl, whisk together mashed avocado, eggs, honey (or maple syrup), milk, and vanilla extract.
4. Combine dry ingredients: In a separate bowl, mix flour, cocoa powder, baking soda, and salt.
5. Make the batter: Gradually mix the dry ingredients into the wet ingredients. Fold in chocolate chips.
6. Fill muffin cups: Spoon the batter into the muffin tin, filling each about ¾ full.
7. Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool & serve: Let muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 30-35 minutes

Variations

• Gluten-free: Use almond flour or a gluten-free flour blend.
• Dairy-free: Swap regular milk for almond, oat, or coconut milk.
• Extra protein: Add a scoop of chocolate protein powder.
• Nutty crunch: Stir in chopped walnuts or pecans.
• Mocha flavor: Add a teaspoon of instant coffee for a mocha twist.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 5 days.
• Freezing: Freeze for up to 2 months. Thaw at room temperature or microwave for 20 seconds before eating.
• Reheating: Enjoy at room temp or warm in the microwave for a few seconds.

FAQs

Can I taste the avocado in these muffins?

No, the chocolate completely masks the avocado flavor!

Can I use a blender to mix the batter?

Yes, blending the wet ingredients ensures a smooth texture.

What type of chocolate chips work best?

Dark chocolate chips enhance the fudgy flavor, but milk or white chocolate chips also work.

Are these muffins healthy?

Yes! Avocado provides healthy fats, and using natural sweeteners makes them a better alternative to traditional muffins.

Can I replace the flour with almond or coconut flour?

Yes, but adjust the amount since almond and coconut flour absorb moisture differently.

How do I make these muffins vegan?

Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and dairy-free milk.

What’s the best way to mash the avocado?

A food processor, blender, or fork all work well. Just ensure it’s smooth.

Can I make mini muffins instead?

Yes! Adjust the baking time to about 10-12 minutes.

How do I keep these muffins from drying out?

Store them in an airtight container and avoid overbaking.

Can I double the recipe?

Absolutely! Just bake in batches as needed.

Conclusion

Fudgy Chocolate Avocado Muffins are a deliciously rich, healthier twist on classic chocolate muffins. They’re soft, moist, and packed with nutrients, making them a guilt-free treat for any time of day. Try different variations, store them for later, and enjoy a chocolatey bite whenever you need a snack!

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