Chocolate avocado muffins recipe. Rich, moist and chocolatey studded with mini and regular sized chocolate chips.
This page contains affiliate links. Affiliate links support Pineapple and Coconut at no additional cost to you. If you choose to make a purchase via these links, I earn a small commission to help keep this blog running and it is much appreciated. I am an Amazon and Adorama affiliate.
Jump to:
- Why these chocolate avocado muffins are so good:
- Ingredients needed for Chocolate Avocado Muffins:
- How to make these muffins:
- More recipe instructions:
- Can I substitute something else for the avocado?
- Can I substitute gluten free or other flour for the all purpose flour?
- Can I substitute another milk for the coconut milk?
- Weighing ingredients Vs using cups:
- Baking items used for these chocolate avocado muffins:
- More avocado recipes you may also enjoy:
- Chocolate Avocado Muffins Recipe
- Other avocado recipes you will love:
Why these chocolate avocado muffins are so good:
You know I love using avocado in baked goods, the add a richness as well as moisture and a dose of healthy fats. These muffins are so dang good and the avocado makes them taste super rich.
There is no butter in these muffins just the avocado and a teeny bit of avocado oil. I keep a little oil in for moisture, my original recipe used both avocados as well as oil.
Ingredients needed for Chocolate Avocado Muffins:
- All purpose flour - I use a variety of brands here, I have tested these with Bob's Redmill, Gold medal and Big J Milling co. All come out pretty close to the same. Weigh the flour with a food scale for the most accurate amount.
- Cocoa powder - I love Cacao Berry Extra Brute. I bought a big bag of it and it is my go-to high quality cocoa powder. Use a higher fat cocoa powder, not fat free.
- White granulated sugar - I use C&H
- Light brown sugar - I use C&H or Trader Joe's light brown sugar. Either work fine.
- Baking powder - Rumford is my go-to brand from Clabber Girl.
- Baking soda - I have a generic from Sprouts. I am more particular to baking powder brands than soda.
- Salt - Diamond kosher always. If you use Morton use a little less since it is saltier, please don't use idoized table salt.
- Avocado - I use about one and a half medium Haas avocados. I weigh out 170 grams. You want to use very ripe, soft avocados, easy to mash.
- Eggs - two large, room temperature
- Coconut milk - I use canned full fat. I love Chaokoh and Thai Kitchen brands.
- Avocado oil - I use Chosen Foods.
- Vanilla- a must in baked goods
- Chocolate chips - you can use whatever you like here, I use both mini and regular sized semi-sweet. Dark chips or even chopped chunks of chocolate would be good.
How to make these muffins:
I start off with all the dry ingredients in one bowl. I use both white and light brown sugars. The avocado gets mashed in a larger mixing bowl. Muffin tin with paper liners.
I mash the avocado with a whisk first until pretty smooth, I am not worried about getting in perfectly smooth here. If you want zero avocado lumps mix all the wet ingredients in a blender or food processor.
Once the coconut milk is added in the avocado gets pretty smooth and any small lumps get baked in.
I like to keep this recipe using as few bowls as possible. Obviously I have more here to show the ingredients but you can go ahead and add everything to the big mixing bowl instead of separate bowls first. If you are worried about egg shells, go ahead and crack those into a separate bowl or cup first. I live dangerously and just crack them into the mixing bowl.
Room temperature eggshells are more fragile so definitely watch for little shell pieces this way.
Do whisk all the dry ingredients together in a separate bowl first since those need to be fully whisked or sifted together first. Even distribution.
More recipe instructions:
I mix the wet and dry ingredients together almost all the way before adding in the chocolate chips. I like to use both mini and regular sized semi-sweet chips. Feel free to use whatever you like. Save some for sprinkling over the tops of the muffins.
FILL the liners almost all the way to the top. This recipe makes 12 muffins. You will think that there is too much batter for 12 but then if you make more than 12 you will have small muffins. These are BIG muffins so fill them up!
Bake at 400 deg Fahrenheit (204 deg Celsius), no fan or convection since I didn't test them with that method. At 20 minutes they are done.
Can I substitute something else for the avocado?
I am goin to say no here. These muffins get their density and moisture from the avocado. I have not tested these with any other sub, since the main ingredients of these muffins is avocado. If you don't like avocado at all but really want a chocolate muffin, You could try a butter or oil sub, maybe some sour cream too but I suggest using a different recipe from this one.
Can I substitute gluten free or other flour for the all purpose flour?
You can, but again I have only tested this recipe as stated so any substitutions are at your own risk. You could use half whole wheat flour, half AP, or whatever gluten free flour blend that you are familiar baking with.
Can I substitute another milk for the coconut milk?
You can use a different milk for the coconut milk if you like, I suggest whole milk for the fat content, but if you do go with any other non-dairy sub that is lower in fat your results will vary.
Weighing ingredients Vs using cups:
I use my food scale and weigh out ingredients in grams because this is the most accurate way to get the best quality baked goods. Cups aren't accurate because not only are all cups not the same the sizes vary from brand to brand as well as from different countries. I have done tests with different brands of measuring cups and they all came out with different weights after I did the spoon and level as well as scoop method and then weighed in grams.
Baking is a science and science needs accuracy. Weighing is accurate and precise. Not to mention a lot easier. Another issue with cups is that I have no control over how people use measuring cups to measure dry ingredients especially flour. You could pack in way too much which would result in a sub-par baked good. Too much flour could throw everything off. Same with not enough. Not to mention also some ingredients are difficult to measure in cups such as nuts, dried fruit, chocolate etc. This is why weighing in grams is the most accurate.
I also use grams for most liquid measure since 100 grams equals 100 ml of water. Smaller amounts of items measured in teaspoons I usually leave as teaspoons, tablespoons are sometimes listed in grams as well but for the most part the different tablespoons I have used have all resulted in the same amount. Aside from cute, decorative ceramic tablespoons and teaspoons are never accurate. Those are better as decoration than for being used for baking.
Baking items used for these chocolate avocado muffins:
- Mixing bowls. I splurged earlier this year (hello pandemic purchases) on a Mason Cash Cane mixing bowl. The kind used on the Great British Bake Off. I love it but any mixing bowl will work - ceramic, glass or stainless steel.
- I LOVE these USA baking pans. I was using Wilton muffin/cupcake pans but the metal was darker and I found that muffins and cupcakes were burning on the bottoms before baking in the middles. I have had amazing, even results with these pans. I also have jelly roll/cookie sheets from USA bakeware. Great products.
- Size 12 scoop. Also known as a disher, is the perfect size for cupcakes and muffin. About a ⅓ cup of batter fits, even though these muffins are more than ⅓ cup batter each. This is still my go-to scoop for muffins, cupcakes, waffles, pancakes etc.
- Baking papers/muffin papers/ cupcake papers/wrappers/bake cups. Whatever you want to call them. I prefer to use them so I don't have to take hours to scrub out the muffin tins, I get grease-resistant from Surfas. Fantastic baking supply store.
- Cooling rack. Basic wire cooling racks that can be found at any baking store in person or online.
More avocado recipes you may also enjoy:
Chocolate Avocado Muffins Recipe
Ingredients
- 209 g All Purpose flour (7.3ounces/1 ⅔ cups)
- 43 g good quality cocoa powder (1.5 ounces/ ½ cup (not non-fat))
- 104 g light brown sugar (3.6 ounces/ ½ cup)
- 66 g granulated sugar (2.3 ounces/ ⅓ cup)
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon diamond kosher salt
- 170 g medium Haas avocados (6 ounces/1 ½ medium very soft, ripe easy to mash avocados)
- 2 large eggs, room temperature
- 240 ml full fat canned coconut milk (1 cup liquid measure)
- 2 teaspoon vanilla extract
- 1 ¼ cups semi sweet chocolate chips can be a mix of mini and regular sized, divided
Instructions
- Ingredients are listed in cups/ounces/grams. Pick one not all three. Grams will be the most accurate measurement. I always suggest using gram measurements with a food scale.
- Preheat oven to 400 Deg F. Line a 12 cup muffin tin with paper muffin liners.
- Combine flour, cocoa powder, sugars, baking soda, baking powder and salt in a large mixing bowl and whisk together, set aside.
- Cut avocado in half, remove pit, scoop out and mash in a large mixing bowl with a whisk. Add in eggs, coconut milk and vanilla and mix well until smooth.
- Add in the flour mixture and mix with a spatula until just a few streaks of flour are seen, being careful not to over mix. Add in a cup of the chocolate chips and mix until combined.
- Divide mixture into the 12 cups of the prepared muffin pan, filling almost all the way to the top of each well. Sprinkle the remaining ¼ cup of chocolate chips over the tops.
- Bake18-22 minutes or until the tops of the muffins bounce back when pressed lightly. I bake these for 20 minutes. Remove from oven and cool in pan for 5 min, then remove muffins to a wire cooling rack too cool completely.
- Serve or keep in an airtight bag or container for a few days at room temperature. These muffins can also be frozen up to a month. Thaw at room temperature before eating.
Notes
Other avocado recipes you will love:
Tropical Pineapple Avocado Smoothie
Sabrina says
I'd forgotten that I can use my avocados in baked stuff like these muffins! thank you for the reminder and for the recipe!
Janina says
I really enjoyed these muffins! I will say that I can really taste the avocado in the muffin which I was hoping for a more neutral taste of avocado. I added an extra 1/2 cup of reg flour, 1/4 cup coconut flour and 1 med size thinly shredded zucchini (squeezed moisture out with a cheese cloth) to add some veggies! It turned out awesome!
Janina says
Oops! I meant 1/3 cup of flour to make the recipe 2 cups all purpose and 1/4 coconut flour !
Shanna says
Ohh adding in zucchini sounds awesome. I think it depends on the avocado - sometimes I get some that have a stronger flavor and you can taste it more than other times. I love avocado so I don't mind it but I can see how others might just want it to be more in the background taste wise. So glad you liked it!
Amber says
Hi! Do you have the nutritional information, by chance?
Thanks!
Shanna says
I don't. I don't calculate them since I find them to be tedious to do as well as not always 100% accurate. Mostly because not everyone uses the exact same brand of ingredients and macros can vary brand to brand.
Kris says
Hi, Just to let you know, there is a missed step. There wasn’t any instruction on when to add the brown sugar, granulated sugar, cocoa powder, baking powder or the baking soda. I had mine in the oven when I realized I missed a whole bunch of ingredients and I followed the instructions exactly. Just FYI for anyone else that jumps to the recipe portion.
Shanna says
Hi. I just switched all my recipes over to a new recipe card and am going through them one by one since they all got messed up. Its been a bit of a nightmare. I will work on that one now. (The instructions do say add flour through salt into a bowl so that includes ALL ingredients in the list from flour to salt which includes the cocoa and sugar) I went ahead and listed them all individually in the instructions to make it even more clear. A step wasn't missed, I was just originally too lazy to type it all out since many written recipes often say "add all dry" or " add x ingredient through y ingredient" etc. But now it is more concise.
Remi says
great recipe. First time I made them with no changes.
then decided to change some things.
turned out really delicious both ways
Changes
-⅔ cup Almond flour in place of the ⅔ cup regular flour
-⅓ cup Honey (I used local) in place of granulated sugar
-I used regular 2% organic milk in place of coconut milk. I heated the milk up before adding it.
-added 8 cocoa butter wafers melted.
Shanna says
Sounds like a great, totally different recipe you made
Remi says
I would not say totally lol. As I kept the majority of it the same.
I will say I had to use different milk as I forgot the coconut milk at the store lol.
but it has substitutes which you stated you would like to know if done.
And Id like to clarify my 5 Stars is for your original un substituted recipe. which I made first. So as to properly score it and I find trying an original is best before making any substitutions. Yours was really good!
thank you 🙂
Shanna says
I am teasing!! I love when readers comment with subs that work for other readers to see. I really do appreciate it since these are ingredients that I never tested the recipe with so its nice to see it works with subs. I do have to ask though, with subbing the sugar with honey - one usually has to adjust the dry ingredients, aka flour, since honey is considered a wet ingredient and can throw off the consistency of the batter, did you add more flour?
Remi says
Ah I have a local honey guy I buy honey from. So I add it into things randomly from time to time. My daughter loves honey.
I did not adjust the flour content or add more dry ingredients. I kept it the same.
It's hard for me to say if it effected much because I did not make the recipe back to back.
My daughter the ultimate food tester loved both versions stating both were her fav chocolate muffins ever.
I'll be making these again soon in a week or 2. I'll be keeping the honey substation but staying with your original coconut milk.
Shanna says
Ahh love getting local honey. Its so much better than generic store bought. We get some from our farmers market from time to time. I am so glad it worked. Usually when you add or sub a liquid other ingredients need to be adjusted since there has to be a specific ratio of dry to liquid, depends on the recipe. Sounds like these are a little more forgiving. I will have to try with the honey soon. So glad you enjoy!
Liz says
Has anyone tried making these with buttermilk instead of regular whole milk?
Shanna says
Buttermilk would work just as well as regular whole milk