These avocado chocolate muffins are light, fluffy, made with nutritious avocado, cocoa powder and chocolate chips for an extra chocolatey finish. They are easy to make, not overly sweet, perfect for breakfast or as a satisfying snack.
See also avocado chocolate mousse!
These avocado chocolate muffins are a delicious way of adding more vegetables to your breakfast without compromising on flavour. They have a rich chocolate flavour (a combination of cocoa powder and chocolate chips) with a hint of vanilla and caramel. The avocado replaces some of the oil not only adding goodness, but also giving these muffins a lovely soft texture.
These avocado and chocolate muffins are easy to make and come together in a few simple steps. Just puree the avocado with the other 'wet' ingredients, combine with the dry mixture and bake! For a touch of indulgence, you can add a little chocolate drizzle and a sprinkle of chopped pistachios before serving (optional, but highly recommended:)
Will I taste the avocado in these muffins?
No, you won't! The chocolate flavour (a combination of cocoa powder and chocolate chips) completely masks the flavour of the avocado and no one will know these delicious muffins contain a hidden vegetable!
Other vegetable muffin recipes with chocolate in them you might also like include pumpkin chocolate muffins, beet muffins and sweet potato chocolate muffins.
Avocado chocolate muffins ingredients and substitutions
- Avocado.
- Cocoa powder.
- Chocolate chips.
- Eggs.
- Sugar: I recommend using light brown sugar for a hint of caramel flavour and added moisture.
- Oil: I used coconut but any oil will work.
- Milk: use any.
- Vanilla extract.
- All-purpose/plain flour.
- Baking powder and bicarbonate of soda.
- Vinegar: helps to produce a light texture.
How to measure avocado for muffins
To make a dozen avocado chocolate muffins you will need approximately 2 medium sized avocados. For best results, however, I recommend using either a scale or measuring cup to get the exact quantity.
If using a measuring cup you need to mash the avocado pulp with a fork first. Once you've measured out the correct amount simply combine with the other 'wet' ingredients and puree until smooth (see Step 3 in Instructions).
Step-by-step recipe instructions
1. Preheat the oven to 375 F/190 C/170 fan/gas mark 5. Lightly grease a 12-muffin pan or line with paper cases and set aside.
2. Prepare dry mixture: Using a whisk stir together the flour, baking powder, bicarbonate of soda, cocoa powder and chocolate chips until thoroughly combined. Set aside.
3. Prepare wet mixture: In a large mixing bowl combine the avocado pulp with the eggs, milk, oil, vinegar and vanilla extract and puree until smooth and creamy (I recommend using a stick blender). Stir in the sugar.
TIP: Alternatively puree the mixture in a jug/tall container then transfer to a mixing bowl.
4. Assemble batter: Stir in the dry mixture until just combined. Do not overstir.
5. Bake muffins: Spoon the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
6. Cool: Remove from the oven and set aside to cool completely in the muffin pan.
7. *Optional. Add chocolate drizzle: In a small bowl combine the chocolate chips and coconut oil and microwave briefly until about half of the chocolate has melted. Stir until completely melted then drizzle over the muffins and scatter the pistachios.
Serving suggestions
For me these double chocolate avocado muffins are best served at room temperature, but you can microwave them for a few seconds before serving if you prefer (a good idea especially if they've been refrigerated).
For added protein you can also serve them with cottage cheese, ricotta or peanut butter. They make a great accompaniment to avocado smoothie or overnight quinoa.
Top tips
- Do not overstir the batter. Stop stirring once all the ingredients have been incorporated.
- I like to cool these muffins completely in the muffin pan (I find that this makes the paper cases come off easier). Once cooled completely I recommend covering your avocado and chocolate muffins to prevent them becoming dry. You can refrigerate them the following day in an airtight container and use within 3 days.
- Freeze for up to 3 months.
Related recipes
See also these other breakfast recipe.
Recipe
Avocado Double Chocolate Muffins
Equipment
- Stick blender
- 12-muffin pan
Ingredients
- ¾ cup+2tsp (180 g) avocado pulp
- ½ cup less ½tbsp (36 g) cocoa powder
- ⅔ cup (120 g) chocolate chips
- ½ cup (120 ml) milk any, at room temperature
- 2 large eggs at room temperature
- ¼ cup (60 g) coconut oil melted and cooled
- 1½ teaspoons vinegar
- 1½ teaspoons vanilla extract
- ⅔ cup (140 g) packed light brown sugar
- 1⅔ cups (210 g) all-purpose/plain flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
*Optional: Chocolate drizzle
- ¼ cup (45 g) chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons chopped pistachios
Instructions
- Preheat the oven to 375 F/190 C/170 fan/gas mark 5. Lightly grease a 12-muffin pan or line with paper cases and set aside.
- Prepare dry mixture: Using a whisk stir together the flour, baking powder, bicarbonate of soda, cocoa powder and chocolate chips until thoroughly combined. Set aside.
- Prepare wet mixture: In a large mixing bowl combine the avocado pulp with the eggs, milk, oil, vinegar and vanilla extract and puree until smooth and creamy (I recommend using a stick blender). Stir in the sugar. TIP: Alternatively puree the mixture in a jug/tall container then transfer to a mixing bowl.
- Assemble batter: Stir in the dry mixture until just combined. Do not overstir.
- Bake muffins: Spoon the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
- Cool: Remove from the oven and set aside to cool completely in the muffin pan.
- *Optional. Add chocolate drizzle: In a small bowl combine the chocolate chips and coconut oil and microwave briefly until about half of the chocolate has melted. Stir until completely melted then drizzle over the muffins and scatter the pistachios.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this avocado chocolate muffin recipe I'd love to know how it turned out for you. Did you use different berries? Let me know in the comments below, thanks:)
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jennypaulin says
I am so intrigued by the use of avocado in your muffins. They sound delicious!
Monika says
Thank you:)
Kat says
Your muffins sound delicious, I've baked with avocado before and it's amazing how well it substitues for butter!
Monika says
Thank you! So glad you like the recipe:)
Monika says
Thank you! It is a bit unusual, I know, but the flavours actually work together quite well:)
Monika says
Thank you!
Monika says
Thank you! Glad you like it:)
Vicky | The Flourishing Pantry says
I absolutely love the sound of this recipe, and the little green hue the muffins get is gorgeous! Must try, adding to my list. Thanks for sharing - found you through #RecipeOfTheWeek
Monika says
Thank you! So glad you liked this recipe:)
Monika says
Thank you Debbie! Glad to hear that. I use avocado in absolutely everything now, I think there is always a way to make it work whatever recipe you are making:)
Angela / Only Crumbs Remain says
I am so intregued by this Monika, I would never have thought of using avocado in a muffin recipe. they look absolutely deflicious and definitely something i need to try.
Angela x
Monika says
Thank you Angela! The avocado works surprisingly well in this recipe:)
Monika says
Thank you! For me avocado is super versatile and works in all kinds of recipes. Definitely worth experimenting with:)
Eb Gargano says
I love the sound of this combination! Eb x
Monika says
Thank you:)
Balvinder says
I have never tried using avocado in muffins. They sound yummy with raspberry and lime.
Monika says
It was my first time using avocado in muffins and it really worked well with the lime and raspberries.
FreeFromFairy says
These look fabulous...right up my street in fact. I'll be making them with my wholegrain gluten-free flour blend!
Monika says
Thank you! Do let me know how they turned out:)
Monika says
Thank you Corina! Avocado works in so many recipes so I thought it would make a great muffin ingredient too:)
Monika says
Oh, thank you! I am sure they can be veganised quite easily:)
lathiya says
The ingredients sounds interesting..The muffins looks awesome
Monika says
Thanks! Glad you think so:)