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 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:
- 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:
- 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.
- Step 2: Mix the ingredients until you have a smooth batter. Then stir in the chocolate chips by hand.
- 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.
- 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.
How to store:
Store any leftover muffins in an airtight container in the fridge for up to 7 days. These muffins also freeze really well for up to 3 months in a freezer safe bag or container.
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!
Other baked goods you will love:
Recipe
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.
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Servings: 12
Calories: 386kcal
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.
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
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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!