This is the best chocolate avocado muffins recipe! Easy and simple to make these healthy chocolate muffins are so moist and fudgy. You will love that they are dairy free, gluten free, high in protein, and made with no banana. They freeze really well and are perfect for meal prep.
Why you will love this recipe:
- These chocolate chip avocado muffins are so good! They are moist, fudgy, and filled with melty chocolate.
- These muffins are easy to make from simple ingredients from your fridge and pantry like almond flour, cocoa powder, coconut oil, avocados, and eggs.
- This recipe is super easy to make in only one bowl.
- These healthy avocado almond flour muffins are suitable for many diets because they are gluten-free, dairy-free, grain-free and paleo.
- They are perfect to meal prep at the beginning of the week to have for breakfast, to add to lunches, or take with you on the go!
- These muffins freeze really well.
- For a muffin they are high in protein with 8 grams of protein per muffin.
If you love chocolate avocado recipes you will also love chocolate avocado fudgesicles.
Key ingredients and substitutions:
- Almond flour - the perfect grain-free flour that is full of healthy fats and protein. Be sure to use almond flour, not almond meal. You can usually find almond flour in the gluten free section of grocery stores. Instead of almond flour you can use cashew flour.
- 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.
- 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 - help the muffins to rise in the oven and it gives them the perfect light and fluffy muffin texture. I recommend using aluminum-free baking powder and baking soda.
- Avocados - use the flesh of soft and ripe avocados. These add so much moisture and give these muffins that delicious, fudgy texture.
- Eggs - eggs add moisture and helps the muffins rise in the oven when they bake.
- Honey - an all-natural sweetener that adds the perfect amount of sweetness to this muffin recipe. Feel free to use maple syrup instead.
- Coconut milk - to add moisture and healthy fats to these muffins. I recommend using full fat coconut milk. You can use another dairy free milk of your choice such as almond milk or cashew milk.
- Vanilla extract - to add a nice flavor and pair perfectly with the chocolate.
- Chocolate chips - use chocolate chips that are dairy-free and sweetened with coconut sugar if you want to keep this recipe dairy-free and refined sugar-free. Otherwise, use your favorite brand of chocolate chips.
What is almond flour?
Almond flour is made from blanched almonds that have been ground into a fine powder. Almond flour is great for making baked goods. It is usually found in the gluten free or organic sections of grocery stores.
Are almond meal and almond flour the same?
Almond meal and almond flour are not the same thing. Almond flour is made from blanched, peeled almonds, while almond meal is made from raw almonds that still have the skin on. While almond flour works really well for making baked goods, almond meal has a courser texture than almond flour and is not great for baking.
How to make this recipe:
First, preheat the oven to 350 degrees Fahrenheit.
In the bowl of your stand mixer, add all of the ingredients, except the chocolate chips. Mix until you have a smooth batter. Then stir in the chocolate.
Next, line a muffin pan with parchment paper muffin cup liners. Fill each cup until it's heaping with the muffin batter.
Then bake for 25 minutes, or until a toothpick comes out clean when inserted in the middle of the muffin. Let the muffins cool, then enjoy!
Tips and variations:
- Instead of cocoa powder you can use cacao powder to make these muffins.
- Instead of coconut milk you can use another dairy free milk of your choice such as almond milk, cashew milk or oat milk.
- Be sure to use ripe avocados for this muffin recipe.
- Do not try swapping the flours in this recipe. I can't guarantee these muffins would turn out.
- To keep these muffins dairy free be sure to use dairy free chocolate chips.
- To keep these muffins refined sugar free use chocolate chips sweetened with coconut sugar.
- Turn these muffins into chocolate avocado cupcakes by simply topping them with icing.
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 so feel free to make a double or triple batch and freeze some for later.
Frequently asked questions:
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.
Other recipes you will love:
- Orange chocolate chunk muffins
- Paleo zucchini muffins with chocolate
- Paleo avocado bread
- Double chocolate avocado brownies
- Slightly sweet grain-free granola
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Chocolate Avocado Muffins
- 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.
- 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.