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    Home » Recipes » Breakfast

    The Best Chocolate Avocado Muffins (gluten-free, dairy free)

    Modified: Feb 27, 2025 • Published: Jun 19, 2022 by Dr. Erin Carter • This post may contain affiliate links • 7 Comments

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    chocolate avocado muffins on a cooling rack
    chocolate avocado muffins on a cooling rack

    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.

    A batch of chocolate avocado muffins on a wire rack with an avocado next to them.

    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 this recipe: 
    • Ingredients and substitutions: 
    • Recipe variations and add ins: 
    • How to make chocolate avocado muffins: 
    • Top Tips:
    • Chocolate avocado muffins FAQs:
    • Other baked goods you will love:
    • Recipe

    Why you will love this recipe: 

    • These gluten-free chocolate avocado muffins are so good! They are moist, fudgy, and filled with melty chocolate. They taste like you are eating dark chocolate cake but are so much healthier.
    • These muffins are quick and easy to make and since they are made in one bowl the clean up is so simple.
    • These healthy avocado muffins are suitable for many diets because they are gluten-free, dairy-free, refined sugar free, grain-free and paleo.
    • They store really well so are great for meal prep and they also freeze really well.
    • For a muffin they are high in protein because they are made with almond flour 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 and substitutions: 

    For the exact measurements refer to the recipe card later in the post.

    Jump to the Recipe Card
    Ingredients for making chocolate avocado muffins separated into bowls including avocados, eggs, cocoa powder, honey, almond flour and chocolate chips.
    • Almond flour - this has a nice natural sweet flavour which helps these muffins taste so good. Be sure to use almond flour, and not almond meal which is too gritty.
    • Tapioca flour - gives a light and airy texture to these muffins. I do not recommend swapping this for a different flour. Note that tapioca flour and tapioca starch are the same thing. Do not confuse this for cassava flour which is very different.
    • Cocoa powder - you can use cocoa powder or cacao powder. Either one would work great for this double chocolate muffin recipe!
    • Baking soda and baking powder - these help the muffins to rise when they bake. I recommend using aluminum-free baking powder and baking soda if possible. 
    • Avocados - The flesh from avocados adds so much moisture and give these muffins that delicious, fudgy texture. Be sure to use ripe avocados.
    • Eggs - eggs add moisture and helps the muffins rise in the oven when they bake. I have not tested an egg free version of this muffin recipe.
    • Honey - an all-natural sweetener that adds the perfect amount of sweetness to this muffin recipe while keeping it refined sugar free. Feel free to use maple syrup instead. 
    • Coconut milk - to add moisture to these delicious muffins. I recommend using full fat coconut milk. You can also use another dairy free milk of your choice such as unsweetened almond milk or cashew milk.
    • Coconut oil - this helps add more moisture and give the tops of the muffins that perfect muffin top texture. I have not tested these muffins with any other cooking fats or oils.
    • Vanilla extract - to help enhance the flavours of these healthy chocolate muffins. 
    • Chocolate chips - adding chocolate chips turns these into the best double chocolate muffins. 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: 

    • Feel free to make a double or triple batch of these chocolate avocado muffins if you want to have extras for meal prep or to freeze.
    • 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: 

    A food processor with avocado flesh, eggs, cocoa powder, milk, and almond flour in it.
    1. Step 1: First, 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 to a food processor.
    A food processor with a chocolate batter in it with chocolate chips being poured into it.
    1. Step 2: Mix the ingredients until you have a smooth batter. Then stir in the chocolate chips by hand.
    A muffin tray with chocolate muffins in it.
    1. Step 3: Next, line a muffin pan with parchment paper muffin cup liners. 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.
    A wire rack with chocolate muffins on it and a hand reaching for one of the muffins.
    1. 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 these muffins would turn out. 
    • 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:

    Are these vegan chocolate avocado muffins? 

    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. 

    Are these chocolate avocado muffins keto? 

    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. 

    Are these muffins gluten free?

    Yes!

    How should I store these muffins?

    Store any leftover muffins in an airtight container in the fridge for up to 7 days.

    Can I freeze these muffins?

    Yes, these muffins freeze really well for up to 3 months in a freezer safe bag or container.

    Other baked goods you will love:

    • An overhead view of a cut up loaf of avocado bread.
      The Best Avocado Bread (gluten-free & paleo)
    • A paleo chocolate chip zucchini muffin with a bite out of it.
      Gluten-Free Chocolate Chip Zucchini Muffins (dairy-free & paleo)
    • A batch of chocolate chip muffins drizzled in melted chocolate on a wire baking rack.
      Orange Chocolate Chip Muffins (gluten-free & paleo)
    • A loaf of double chocolate zucchini bread topped with chocolate chips cut into slices.
      Healthy Double Chocolate Zucchini Bread (gluten-free)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    A batch of chocolate avocado muffins on a baking rack with cut up avocado beside them.

    Chocolate Avocado Muffins

    These are the best chocolate avocado muffins! Rich, chocolatey and fudgy they are so easy to make and are gluten free and dairy free too.
    5 from 11 votes
    Print Pin Rate
    Course: Baking, Breakfast, Dessert
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12
    Calories: 386kcal
    Author: Dr. Erin Carter

    Equipment

    • standing mixer
    • Muffin pan
    • Parchment paper muffin cups

    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

    1. This recipe yields 12 muffins. 
    2. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
    3. Store these muffins in the fridge in an airtight container for up to 7 days. 

    Nutrition

    Calories: 386kcal | Carbohydrates: 44g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 151mg | Potassium: 311mg | Fiber: 7g | Sugar: 24g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Emilie

      March 19, 2025 at 10:26 am

      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!5 stars

      Reply
      • Dr. Erin Carter

        April 12, 2025 at 8:39 am

        Oh that makes me so happy to hear!!!

        Reply
    2. Marilyn

      December 27, 2024 at 5:25 pm

      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.5 stars

      Reply
      • Dr. Erin Carter

        January 12, 2025 at 8:50 am

        I am so glad you love them! Thanks so much for commenting and letting me know.

        Reply
    3. Barbara

      January 13, 2024 at 2:24 pm

      These look delicious Thank you for the recipe! Can you estimate in cups how much avocado you use, please?
      Thanks!

      Reply
      • Erin Carter

        January 14, 2024 at 7:57 am

        Oh I am honestly not sure. I have always just used two avocados and never measured. Sorry!

        Reply
        • Barbara

          January 19, 2024 at 9:29 am

          Are they large avocados? Thanks!

          Reply

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    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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