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!
Fudgy Chocolate Avocado Muffins 10 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.

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.
Fudgy Chocolate Avocado Muffins
Fudgy Chocolate Avocado Muffins 11 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.

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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Fudgy Chocolate Avocado Muffins

Fudgy Chocolate Avocado Muffins

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Description

These Fudgy Chocolate Avocado Muffins are rich, moist, and loaded with deep chocolate flavor. Avocado replaces butter or oil, making these muffins healthier while keeping them soft and indulgent. They’re naturally sweetened and packed with wholesome ingredients, making them a great breakfast, snack, or even a guilt-free dessert!


Ingredients

Units Scale
  • 1 ripe avocado, mashed (about 1/2 cup)
  • 1/2 cup honey or maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt (or unsweetened applesauce)
  • 1/2 cup unsweetened almond milk (or regular milk)
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips (plus extra for topping)

Instructions

  • Preheat Oven:
  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with paper liners or grease lightly.
  • Mix Wet Ingredients:
  • In a large bowl, whisk together the mashed avocado, honey (or maple syrup), egg, vanilla, Greek yogurt, and almond milk until smooth.
  • Combine Dry Ingredients:
  • In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  • Make the Batter:
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the chocolate chips.
  • Bake:
  • Fill each muffin cup about ¾ full with batter.
  • Sprinkle extra chocolate chips on top if desired.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool & Serve:
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Enjoy warm or at room temperature!

Notes

  • Ripe Avocado: Ensure your avocado is fully ripe for a creamy texture.
  • Sweetener Options: Honey, maple syrup, or even coconut sugar work well.
  • Flour Substitutes: Use gluten-free 1:1 flour for a gluten-free version.
  • Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.
  • Freezing: Wrap muffins individually and freeze for up to 3 months.
  • Recipe Details

Nutrition

  • Calories: 180
  • Sugar: 10g
  • Sodium: 125mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 20mg

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