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