These chocolate avocado muffins are a healthy swap for traditional chocolate cupcakes. They’re perfectly moist and decadent and have less total and saturated fat than most baked goods, thanks to blended avocado that takes the place of vegetable oil or butter.
This post may contain affiliate links. For more information, see my affiliate disclosure.
If you are baking for Valentine’s Day this weekend, you NEED to give these chocolate avocado muffins a try. Really, they’re more like cupcakes, but I’m calling them muffins because I didn’t add icing (they don’t need it, but you could certainly add it if you want!).
Will and I both think they taste like Duncan Hines Perfectly Moist chocolate cupcakes! Each bite is so decadent. And I’m so pleased that my experiment with using avocado in place of butter worked. Why not add a veggie (ok, avo is technically a fruit, I know) any chance you get?
I hope you enjoy this recipe as much as I do! I can’t wait to hear how you like them.
How to Use Avocado in Baking
You can substitute avocado for butter or vegetable oil in a 1:1 ratio in most baked goods. So, if a recipe calls for 1 cup butter, use 1 cup well-mashed or blended avocado instead. It’s usually best to puree the avocado in a blender, because you want it to have a more similar texture to softened butter.
Avocados are an excellent source of heart-healthy, monounsaturated fats and dietary fiber. They also provide magnesium and potassium, two nutrients that help maintain healthy blood pressure.
How to Make Chocolate Avocado Muffins
- Stir together the dry ingredients (all-purpose flour, cocoa powder, baking powder, baking soda, and salt) in a large mixing bowl.
- Combine avocado and almond milk in a blender, and blend until smooth. Add the maple syrup, eggs, and vanilla, and blend again until smooth. Pour the wet ingredients into the mixing bowl with the dry ingredients, and mix well.
- Stir in the mini chocolate chips.
- Fill the muffin pan with the batter, and bake for 25 to 27 minutes. Dive in!!!
- Blending the avocado: If you don’t have a blender, you can also whisk the wet ingredients together by hand. To get the avocado as smooth as possible, mash it really well with a fork before mixing it together with the other ingredients.
- Equipment: I am truly in love with my silicone muffin pan. You don’t need to grease it or use liners, and the muffins pop right out with almost no effort. When making these chocolate avocado muffins, I found it especially helpful to use my icing knife to pop the muffins out of the pan, but you can also just use your fingers or a spoon.
- Gluten Free: Sub gluten free all purpose flour that can be used in a 1:1 ratio in place of regular flour if needed. I have not tried it with this flour, but I believe it would work.
- Storage and Freezing: Let the muffins cool completely, then transfer to an airtight container and store at room temp or in the fridge for 3 to 5 days. They also freeze well. Wrap each muffin in plastic wrap before placing them in a freezer-safe bag or container. Store for up to 3 months in the freezer.
More Sweets with Vegetables
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Chocolate Avocado Muffins
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup mashed avocado - about 1 avocado, measured after you mash
- 3/4 cup unsweetened almond milk - can sub cow's milk or other milk of choice
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Preheat the oven to 350 degrees F. Grease or line a muffin tin (or use a silicone muffin pan) and set aside.
- Stir together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the mashed avocado with the almond milk in a blender. Blend on low to medium speed until smooth. Add the maple syrup, eggs, and vanilla extract to the blender. Blend again until smooth. Pour the wet ingredients into the bowl with the dry ones.
- Stir the wet and dry ingredients together with a rubber spatula. Add the mini chocolate chips, and stir to incorporate them into the batter. Fill the muffin tin with the batter (each cup should be about 3/4 full). I like to top each muffin with a few more chocolate chips before putting them in the oven.
- Bake for 25 to 27 minutes until a toothpick inserted in one of the muffins in the center of the pan comes out clean. Let the muffins cool for a few minutes before enjoying.
- If you don’t have a blender, you can whisk the wet ingredients together by hand. I recommend thoroughly mashing the avocado and whisking it with the almond milk before adding the other ingredients. Try to get the wet ingredients as smooth as possible.
- If you need these to be gluten free, I suspect that gluten free all purpose flour would work well in this recipe.
- The muffins can be stored in an airtight container on the counter or in the fridge for 3 to 5 days.
- To freeze the muffins, wrap each one in plastic wrap before placing in a freezer-safe bag or container. Store in the freezer for up to 3 months. Thaw in the fridge or on the counter.
Have a great weekend! – Lizzie