Chocolate Avocado Muffins Recipe
A rich, moist chocolate muffin made with creamy avocados and studded with chocolate chips.
Ingredients
- 1 ⅔ cups All Purpose flour 7.3ounces/209 grams
- ½ cup good quality cocoa powder 1.5 ounces/43grams (not non-fat)
- ½ cup light brown sugar 3.6 ounces/104 grams
- ⅓ cup granulated sugar 2.3 ounces/66 grams
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon diamond kosher salt
- 1 ½ medium Haas avocados 6 ounces/170grams very soft, ripe easy to mash avocados
- 2 large eggs room temperature
- 1 cup full fat canned coconut milk 240 ml
- 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
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk, if they are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.
You can substitute gluten free flour, but be warned I haven't tested this recipe with anything other than what is stated in the recipe. This also goes for any other milk, sugar or egg substitute.