These are the best chocolate avocado muffins. Easy and simple to make these healthy chocolate muffins are so moist and fudgy. You will love that they are gluten free, dairy free, and high in protein. They freeze well and are perfect for meal prep.
I love having gluten-free baked goods like my healthy gluten-free chocolate chip banana bread on hand for a quick snack or treat, which is why I am so excited for you to try the gluten-free chocolate muffin recipe I am sharing with you today!
Table of Contents
Why you will love these muffins:
- They taste amazing! They are moist, fudgy, and filled with melty chocolate. They taste like you are eating dark chocolate cake.
- These muffins are quick and easy to make and since they are made in one bowl the clean up is so simple.
- These healthy chocolate avocado muffins are suitable for many diets because they are gluten-free, dairy-free, refined sugar free, grain-free and paleo.
- They are high in protein and have 8 grams of protein per muffin.
If you love chocolate avocado recipes you will also love chocolate avocado fudgesicles and avocado brownies.
Ingredients:
For the exact measurements refer to the recipe card later in the post.
Jump to the Recipe Card
- Dry ingredients: almond flour, tapioca flour, cocoa powder (or cacao powder), baking soda, baking powder and sea salt. Be sure to use almond flour, and not almond meal which is too gritty.
- Wet ingredients: honey or maple syrup, coconut oil, full fat coconut milk and vanilla extract.
- Avocados: the flesh from avocados adds so much moisture and gives these muffins that delicious, fudgy texture. Be sure to use ripe avocados.
- Eggs: add moisture and help the muffins rise.
- Chocolate chips: I prefer to use dark chocolate chips but you can use any type of chocolate chips or chocolate chunks that you like.
Recipe variations and add ins:
- To keep these muffins dairy-free: use dairy-free chocolate chips.
- To keep these muffins refined sugar free: use chocolate chips sweetened with coconut sugar.
- You can turn these muffins into chocolate avocado cupcakes by topping them with icing.
How to make chocolate avocado muffins:
- Step 1: Preheat the oven to 350 degrees Fahrenheit and add all of the ingredients, except the chocolate chips, to the bowl of your standing mixer, or food processor.
- Step 2: Blend the ingredients until you have a smooth batter. Then stir in the chocolate chips by hand.
- Step 3: Line a muffin pan with parchment paper muffin cups. Fill each muffin cup with the batter until it's heaping. Bake the muffins for 25 minutes, or until a toothpick comes out clean when inserted into the middle of the muffin.
- Step 4: Let the muffins cool, then enjoy!
Top Tips:
- Be sure to use ripe avocados for making these muffins.
- Do not try swapping the flours in this recipe. I can't guarantee that any swaps will work out.
- Tapioca flour and cassava flour are not the same thing. Do NOT use cassava flour to make these muffins.
- These muffins taste delicious either warm or cold. When they are cold they taste more like chocolate fudge, and when warm taste like chocolate cake.
Chocolate avocado muffins FAQs:
No, these muffins are not vegan because they are made with honey and eggs. I have not tried making them with any egg replacements such as chia eggs or flax eggs and am not sure if they would work out.
No, these chocolate chip avocado muffins are not compliant with a keto diet. Each muffin contains 44 grams of total carbs, with 7 grams of fiber and 37 grams of net carbs making these muffins high in carbs and not low carb or keto.
Store any leftover muffins in an airtight container in the fridge for up to 7 days.
Yes, these muffins freeze really well for up to 3 months in a freezer safe bag or container.
Other healthy baked goods you will love:
Recipe
Chocolate Avocado Muffins
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch sea salt
- 2 avocados (the flesh from)
- 3 eggs
- 3/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer.
- Using your standing mixer, blend the ingredients until they are smooth.
- Stir in the chocolate chips by hand.
- Line a muffin tray with parchment paper muffin cups and transfer the batter to the muffin cups (you want the dough to be heaping).
- Bake the muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Notes
- This recipe yields 12 muffins.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store these muffins in the fridge in an airtight container for up to 7 days.
Emilie
Even my VERY picky kiddos love these muffins (and we don’t even have any actual dietary restrictions to need gluten-free)! I usually make them as mini muffins (and bake for ~16 mins), and they turn out so perfectly!
Dr. Erin Carter
Oh that makes me so happy to hear!!!
Marilyn
I make these muffins regularly, they are one of my favorites. They freeze well also. I use the large avocados from Costco, and they seem to work well.
Dr. Erin Carter
I am so glad you love them! Thanks so much for commenting and letting me know.
Barbara
These look delicious Thank you for the recipe! Can you estimate in cups how much avocado you use, please?
Thanks!
Erin Carter
Oh I am honestly not sure. I have always just used two avocados and never measured. Sorry!
Barbara
Are they large avocados? Thanks!