Avocado Chocolate Paleo Muffins
Avocado chocolate muffins that make for an easy paleo breakfast! Gluten free muffins made with almond flour and avocado. Kid approved muffins that taste like brownies!
You know how much I love chocolate.
And today was a party….
Today was a little different, because the neighbor kids came over and we had an even bigger party!
Of course, it involved chocolate, because what’s a party without chocolate???
We tried sneaking avocado into the recipe without the kiddos catching on.
So, we blindfolded them, but kids are smarter than they were in the ’90’s I guess, because they picked up on the green avocado in their brownie mix pretty darn fast!
Lucky us, they loved it and the recipe was a hit!
Avocado muffins? yes!
Everyone couldn’t stop eating these tasty chocolate muffins!
I hope you enjoy these healthy paleo muffins, packed with extra protein from the almond flour and little EXTRA with the avo. 🙂
- 1 cup almond flour
- 1/2 cup avocado
- 1/4 cup maple syrup
- 3 tablespoons cocoa powder
- 2 tablespoons coconut oil
- 1 tablespoon water
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup chocolate chips or paleo chocolate bar
| Info |
| Cook Time | 25 minutes |
| Prep Time | 8 minutes |
| Servings |
mini muffins
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Rate this recipe!
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Ingredients
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- Preheat oven to 350F. Generously grease a mini muffin pan with coconut oil.
- In a food processor blend all ingredients until smooth (except chocolate chips). Use a small ice-cream scoop and fill the muffin pan with batter, then sprinkle with mini chocolate chips (optional) and bake on 350F for 25-30 minutes until a toothpick when inserted to the middle of a muffin comes out clean.
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Nutrition Facts
Avocado Chocolate Paleo Muffins
Amount Per Serving
Calories 139
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 4g
20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 79mg
3%
Potassium 90mg
3%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 7g
Protein 3g
6%
Vitamin A
0.3%
Vitamin C
2%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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62Comments
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Is the serving size one mini muffin?
Yes. 🙂
These are really good, and easy to make! Only issue was they are a tad dry… any recommendations? Maybe shorter baking time?
Hi Laura, yes- they just needed to be cooked less it sounds like. 🙂
Do you think these would turn out using gluten free (Namaste) flour??
Hi Laura, I think that could work, but I haven’t cooked with that before, so I can’t say for sure…
Tried these and it seemed there wasn’t enough liquid, batter was more of a crumble consistency. When baked they were still crumbling and didnt his shape, perhaps the. Was the coconut oil supposed to be melted? Or were they supposed to be compressed into the cupcake pans? Tasty, but diapppointing.
Hmm, that’s so weird! I’ve never heard of that being a problem before- are you sure you used almond flour and not coconut flour?
same here. It is very crumbly before and after baking. I used coconut oil that was not melted and I used almond flour for sure. I was looking forward to this recipe 🙁
I have made these 3 times now, all double batches, and love love LOVE THEM! I have shared them with friends who have also loved them and wanted the recipe. This recipe was printed and put into my recipe binder. Delicious! No changes needed.
Great to hear Martha! Thank you 🙂
Is the coconut oil melted?
It wasn’t in this recipe, but you can do either or.
Thanks Kaylie, I made these today and they were fantastic!!
Hi – if I wanted to make these using a regular size 12-cup muffin pan would I just double the recipe? Thanks.
Hi Jillian, that should work!
Hi this recipe looks so good! I was wondering if i can use plaim flour instead of almomd flour
Hi Nicole, I haven’t heard of plaim flour… so I don’t know. Unless you mean plain flour, like wheat? That would probably work.
Hi there!! Wanted to make these for someone allergic to peanuts and can’t have other nuts (almond flour) could coconut or oat flour be a good substitute? They also can’t have egg and was going to do flax egg instead?
Hi Laura, I think oat flour is my best bet for a sub for almond flour in this recipe.
Are you supposed to get much rise on these? Mine didn’t even fill a cup. The pic looks like they are supposed to rise over the top of the pan like a traditional muffin?
Hi Kristen, did you use a mini muffin pan?
Hi. How would you make these egg free?
Hi Lisa, I haven’t tried that yet- they might turn out a bit too moist.
I used a little more avacado and a little less almond flour. They turned out moist and soooo good!
That’s great to hear Megan!
I made these muffins and they turned it out awsome thank you for the recipe! I used a duck egg since we have regular egg allergies. Then I use avocado oil instead of coconut oil since I cannot have coconut. Instead of the maple syrup I added just a squirt of honey and two packs of stevia. Love love love them!!!
Great to hear Janis!
Made these tonight because… chocolate craving… and they were delicious! I love that they’re so healthy too. Thanks for sharing!!!
very very delicious! Plus, nutritious. I love to feed my family things like these:-) I wonder, what happens if I freeze them to have them on hand for busy mornings. Have you tried freezing them?
Yes, you can totally freeze these- they are still great! 🙂
Would you double the recipe to fill a regular size muffin tin of 12 muffins, as opposed to mini muffins?
Yes, that is probably a good idea.
This so didn’t work for me. It was super crumbly and I had to add about 1.5 extra cups of water and then it looked like the consistency of meatloaf. And they tasted so bland and stuck to the roof of my mouth.
Bummer, sounds like they got over cooked- sometimes ovens are calibrated differently, so things will cook at different times and temps. Sorry!
These sound so yummy! Do these freeze well? Thanks!
Yes, these will freeze well. 🙂 Enjoy!
This is my 3rd time making these muffins. Make a double batch each time. My little kids like them and my big kids. Didn’t change anything in the recipe. Thanks for an easy paleo muffin recipe.
Great to hear Mary, so happy to hear you are enjoying them!
This recipe looks great! Is it possible to use a sweetener like Stevia or xylitol in place of the syrup? Thanks!
Hi Jenniffer, I haven’t tried subbing with those, so I’m not sure.
Im wondering if the reason some people are finding the recipe too dry is because they are using cacao powder instead of cocoa powder. I understand cacao absorbs a lot more water.
What can de used to replace the egg and have a good amount of rising?
Hi Desiree, I don’t know that there is a good egg sub for this recipe- it would probably turn out really gummy if an egg sub was used.
These are absolute perfection and so easy to make using a food processor!! Thanks for this recipe 🙂
I saw some people had issues with these being too dry but mine were quite moist. My avocado was pretty squishy so I’m not sure if the ripeness makes a difference. I also baked them in a large muffin tin for 25 minutes so this could be a factor.
Is it 208 calories per mini muffins?
Hi Dana, it’s actually 139, but the auto fill nutrition label had created it wrong- I just adjusted it correctly. Enjoy!
For the nutritional info, is that for 1 muffin..asking for a friend hehe.
Hi Barbara, yes- it’s per one muffin. 🙂
This looks like a great recipe! I am allergic to coconut and am wondering what you would suggest as an oil instead of coconut? I tend to cook with either ghee or avocado oil but am not sure how well either of those would be when baking. What do you think?
Hi Claire, avocado oil should work!
Can the maple syrup be subbed out for anything else to make this more keto friendly
Hi Dee, I’m not very familiar with other alternative sweeteners besides dates, maple syrup, honey, fruit, and stevia.
We love these muffins! They have become a staple in our home. Perfect for a sweet treat in the kids lunches. They ask for these all the time!
Thank you so much Lauren!
These are so yummy. My son and I love these. I have made them several times as a healthier choice for a chocolate snack! Thank you for sharing this. I think they are perfect!
Great to hear, thank you so much Kymberly!
I made a double batch of these today and they turned out perfectly. Something about avocado and cocoa together makes the chocolate flavour more intense, much to my family’s pleasure! I melted my coconut oil for the recipe, as I needed some to line the mini muffin pan. Checked them at the 20-minute mark, but they were done after 25 minutes. Great recipe!
Great to hear, thank you so much Sandra!
Just made these, doubled the batch as only had full size muffin tins. Perfect. Took 25 mins in my oven. My oven runs very hot! Made them for my mums birthday today. Thankyou for the recipe! My new favourite recipe. Jen xx
Hi Jen,
I’m glad you enjoyed these muffins 🙂
I added about 3 tbs tapioca and 1/2 a tsp xanthiam gum as I find they work really well with almond flour. I did add a little more water and maple syrup to compensate and stired about 1/2 cup of choc chips into the mixture rather then on top. Baked about 40 minutes. They have just come out of the oven, have risen beautifully and smell amazing! Can’t wait to dig in!