Chocolate Avocado Muffins
Fudgey chocolate muffins made with avocado and sweetened with dates and an apple! These healthy paleo chocolate muffins taste almost like brownies and are so delicious! They can be stored in the freezer for future breakfasts or desserts.
I guess I polished off the last stash of my raw brownie bites yesterday, because I spend a good amount of time searching for that one last one, that I thought I had saved…. guess not, whoops!
In order to get my daily chocolate dose, I resorted to the fact that my brownie bites were gone and it was time for a fresh batch of something chocolatey.😋
chocolate avocado muffin time
These chocolate avocado muffins are basically leftovers in muffin form.
It’s been a bit too long since I’ve been to the grocery store.😬
So instead of making the trek and putting in the effort to go shopping, I decided to make lazy day chocolate muffins.
And I’m pretty glad I did, because these fudgey avocado muffins could be a brownies first cousin!
So, so good and definitely a good pick to put on the menu this week.
P.S. this is the muffin pan I used for this recipe.
The wonderful thing about life is balance, right?
Salads for breakfast one day, then chocolate avocado muffins the next?
Anyone else, or is it just me? 🙂
- 1 large avocado pitted, peeled
- 1/2 cup medjool dates pitted
- 1 medium apple cored and diced
- 1/4 cup honey
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 3 large eggs
- 2 tablespoons coconut oil
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon himalayan pink salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips optional
| Info |
| Cook Time | 30 minutes |
| Prep Time | 5 minutes |
| Servings |
muffins
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Rate this recipe!
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Ingredients
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- Preheat oven to 350F. Generously grease a standard muffin pan with coconut oil.
- In a food processor combine all ingredients (except baking soda and chocolate chips) until smooth. Add baking soda and pulse until combined.
- Use a large ice-cream scoop and fill the muffin pan about 3/4 the way up (almost to the top). Sprinkle the tops with chocolate chips (optional) and bake on 350F for 30-35 minutes until cooked. You will know they are finished cooking when a knife inserted into the center of a muffin comes out clean. Makes 9-10 muffins.
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Nutrition Facts
Chocolate Avocado Muffins
Amount Per Serving
Calories 214
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 4g
20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 56mg
19%
Sodium 191mg
8%
Potassium 271mg
8%
Total Carbohydrates 27g
9%
Dietary Fiber 5g
20%
Sugars 19g
Protein 5g
10%
Vitamin A
2%
Vitamin C
4%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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6Comments
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Thanks for the great idea! I made these muffins with a few subs. I used flaxseed eggs instead of regular eggs, soaked raisins instead of dates, cassava flour and carob powder (to make it aip friendly). I did use honey, which isn’t strictly aip, but I wished that I hadn’t. With the sweetness from the apple, carob powder, and raisins, it wasn’t necessary. In fact, I found them too sweet. The consistency was rich and gooey, as promised. Oh, and I added some cinnamon and coconut as well, because I add them to everything. These are really amazing, and so healthy. Thank you for the recipe. Oh, I did adjust the baking time. I think I baked them for 25 min.
So u were fine just switching out the cassava flour 1:1. I like to have that as an option…especially if I make these a lot! And I think I will try w/o the honey…just once to c if it works. Any chance to cut out sugar the better! Always looking for great snacks for my kids .
wow! just made these for the first time and they are LUXURIOUS!! deliciously rich and moist, quite an indulgent treat 🙂
my only issue was with getting the structural integrity. do you have any tricks for that kaylie? (other than making sure the pan is fully greased)
Thank you Amiti. You can use a paper muffin liner. Due to the whole foods being a base in this recipe, it will not have the same structural integrity of a wheat or flour muffin.
These muffins are so moist and delicious! However, they are primarily for my daughter who is very particular about texture. How would you recommend altering the recipe to make the texture a little drier and fluffier? Less avocado and a little more almond flour?
Hi Anne, yes- those alterations would help!