These Triple Chocolate Avocado Muffins are going to be your new healthy favorite! Made with coconut flour, avocado, and dairy-free chocolate chips, these muffins are gluten-free and paleo-friendly. With only 6 grams of fat, plus 4 grams of protein and 5 grams of fiber to help keep you satisfied. Perfect for any time of day!
I’m so excited! And I just can’t hide it. ? (I’m about to lose control and I think I like it…) You know what else pops into my head when I start singing that song? That scene from Saved By the Bell with Jessie… I KNOW some of you know what I’m talking about. That TV show was literally one of my absolute favorites growing up. I mean, HELLO ZACK MORRIS. I may have been a tad young when it originally aired, but I would watch all the reruns in the morning before school. I’ve probably seen them at least half a dozen times. Not even kidding. Gosh I loved that show… Maybe I’ll start that up again in place of Dexter… kidding. Kind of ?
But I am legitimately excited to share these muffins with you all! They are ssoooo chocolately and sooo good and NO, you cannot taste the avocado thank-you-very-much. They’re made with coconut flour so they’re gluten/grain-free and also high in fiber! I was so impressed when I calculated the macro-nutrition on these bad boys. Only six grams of fat, four grams of natural protein (that’s right, I did NOT add protein powder to this recipe), and five grams of fiber! These muffins are made with such wholesome ingredients I can’t help but get excited, guys. And they taste AMAZING.
If you’re skeptical of baking with avocados, DON’T BE. You won’t taste the the avocado at all, especially with triple chocolate up in hurr. Not only did I use cacao powder (unsweetened cocoa powder may be subbed) and lots of mini chocolate chips, but I also used Silk’s Chocolate Cashew Milk. Why? Because my friend Christina definitely inspired me to buy some non-dairy chocolate milk after she posted her Chocolate Chip Coffee Muffins. I don’t typically buy chocolate milk too often, but I figured, #treatyoself.
This is only my second time that I can think of that I’ve used avocados for healthy baking, but it certainly won’t be the last. After seeing Davida’s recipe for Healthy Chocolate Chip Avocado Muffins, it gave me the motivation and inspiration to get back to it again. Her recipe looks AH-mazing, and can also be made gluten-free!
You know what else is great about these muffins? The fact that they take less than 30 minutes from start to finish! You will NOT be disappointed when you’ve made these and your snacks are all accounted for this week. Trust me, my fridge is full of these guys and I can’t wait to dive in! And by “can’t wait”, I mean I didn’t actually wait and ate two while taking these pictures…
Moist and delicious, they are going to be JUST what I need in the afternoon when my chocolate attack hits. I know there are others out there that feel me on this one. (Hi, little sister ?)
ONE more little note about these chocolate avocado muffins. As you can see I used muffin liners, purely for the fact that I had red muffin liners to use and it’s February, #foodbloggerproblems. No lies here. But I make a comment in the notes section of the recipe that I HIGHLY recommend greasing a muffin pan or silicone pan. Some of my muffins were a tad stubborn coming out of the liners. So to ensure you’re getting all of the deliciousness, I would definitely grease a muffin pan! Okay, now make these ?
How to Make…
Triple Chocolate Avocado Muffins [ grain-free, dairy-free ]
These Triple Chocolate Avocado Muffins are going to be your new healthy favorite! These muffins only have 6 grams of fat, plus 4 grams of protein and 5 grams of fiber to help keep you satisfied.
- Prep Time: 5 mins
- Cook Time: 22 mins
- Total Time: 27 mins
- Yield: 12 1x
- Scale:
Ingredients
- 1/2 cup coconut flour
- 1/3 cup cacao powder (or unsweetened cocoa)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 medium avocado, mashed (1/2 – 2/3 cup)
- 1/2 cup coconut sugar (or dry sweetened of choice)
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate cashew or almond milk (or your choice of non-dairy milk)
- 1/3 cup dairy-free mini chocolate chips
Instructions
- Preheat oven to 375F and grease a muffin pan. Set aside
- In a small bowl combine coconut flour, cacao (or cocoa) powder, baking powder, and salt. Whisk together until combined and no lumps of coconut flour or cacao powder are present. Set aside.
- In a large bowl add mashed avocado, coconut sugar, eggs, and vanilla extract. Whisk until all ingredients are evenly combined.
- Using a large spoon or rubber spatula, gently fold in dry ingredients to bowl of wet ingredients, add in milk and gently stir until everything is combined, then fold in chocolate chips.
- Using large cookie scoop, evenly disperse batter into greased muffin pan, about 2/3 of the way full. You should get about 12 muffins.
- Bake muffins for 18-22 minutes. Check middle of muffins with toothpick. Muffins will be done when the toothpick comes out with little to no crumbs.
Recipes Notes:
*I used muffins liners, but some of the muffins got stuck in the liners. I HIGHLY recommend greasing a muffin pan, or if you’re using a silicone pan, I would grease that as well just to be sure your muffins come out entirely.
-Store muffins in airtight container in fridge up to 5 days fresh.
Nutrition Information:
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 12
- Sodium: 163
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 2
- Cholesterol: 33
Hope you guys get inspired like I did and make some muffins this week!
OH. Did you guys watch the Superbowl last night? I was… meal prepping, ha. And then I kept going back into the living room to see if the halftime show was on. And thankfully I caught just about all of it, because it was pretty freaking awesome. I just love Bruno Mars, and Beyoncé (duh). And ya know, Coldplay is alright too I guess.? The ending was actually really cool though and it gave me chills #BelieveInLove
Happy Muffin Monday ? ❤????
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Karen Fleury says
Oh my, these look so yummy.
Will be trying this recipe on the weekend!!
Ashley says
Thanks so much Karen! Let me know what you think!
Nicole says
I want to try these! I am new to baking with sugar, flour, and dairy alternatives, but it is becoming a must do for me. In a pinch do you think I could use plain almond milk or regular dairy milk?
Ashley says
My apologies for the delayed response, Nicole! Your comment ended up in my spam. But absolutely you could sub the chocolate non-dairy milk with a plain non-dairy milk (cashew, almond, coconut, soy, etc) or even regular dairy milk should work too!
Robin J says
I have to try these….they look amazing!
Side note on Zack Morris…..have you seen the show Pitch?
Mark-Paul plays a baseball player who is working with the first female major league pitcher.
Wow oh wow! He looks great!
Ashley says
Oh I have not seen that show! I will always have a crush on him 😉 He was on a recent sitcom on NBC maybe? I just haven’t watched much live television lately 🙂 But yes–I hope you try the muffins!
Heather says
I wanted to love them but they turned out much to dry and grainy and tasted unsweetened. Perhaps with less cocoa, or added applesauce and banana, and 1/2 cassava flour 1/2 coconut flour, they might turn out better. I also live at high altitude so that could affect them too.
Ashley says
Hi Heather! Thanks so much for your comment and letting me know your results with the muffins. I haven’t heard from readers regarding dryness with the texture, but sometimes different coconut flour brands bake differently and it needs to be measured pretty accurately. And you could be correct that the altitude could have made a difference! Let me know if you try them out with your suggested substitutions, I’m curious as to how those would be! Thanks again, Heather 🙂
Rachel says
just tried this exactly as written and FAILED. It tastes pretty disgusting – a sweet omelette-guacamole. Not sure if anyone actually tried this and had success?
Ashley says
Hi Rachel, So sorry the recipe didn’t turn out for you! I’ve had many readers make this with success. The coconut flour muffins are going to be a different texture than traditional wheat flour. They are a slightly more dense and moist muffin. The avocado needs to be really smooth to incorporate into the batter. If you felt the muffins weren’t sweet enough, you could always a little bit more dry sweetener. Again, I am sorry they didn’t turn out for you. I appreciate you taking the time to leave feedback!
Kate says
Made some modifications:
1/2 cup WHOLE wheat flour instead of coconut flour
1/4 cup MAPLE SYRUP instead of dry sweetener
1/2 cup unsweetened NATURAL soy milk instead of chocolate-flavoured
They were not dry or grainy at all. I really mashed my avocado well and made sure to have 3/4 cup.
They were sweet enough for me, but some extra maple syrup could have been added to satisfy my husband’s sweet tooth.
I think I will try replacing the milk with applesauce next time and see how they turn out!
Ashley says
Hi Kate! Love that you were able to make this recipe work for you 🙂 Thank you so much for taking the time to share your modifications too! It really helps other readers in case they’re looking for subs 🙂 Thanks again!!
Nicole says
The actual recipe as written doesn’t mention when to add in the non-dairy milk or chips….. am I missing something?
Ashley says
Step #4 🙂 You slowly mix in the milk and add chips.
Carolyn says
What can I use to replace the eggs in these muffins?
Ashley says
I don’t have a good sub here for eggs because coconut flour is so tricky to work with (super absorbent) making it harder to calculate subs. You could try flaxseed “eggs” – 1 TBS FLAXSEED MEAL + 3 TBSP WATER = 1 egg. But I havent tested that myself. It’s the best substitute I know though. Hope that helps! Would love to hear if you try.
antos says
good muffin
★★★★★
Ashley says
Thanks for your comment and review!
Laura says
Hello! What if I wanted to bake this in a 12 inch cast iron pan and make it like more like cake? Would it work ok? How would I adjust cook time? I am so excited to try this!
Ashley says
I haven’t tried that myself but I imagine it would work! I would check baking time at 15 minutes and then increments of 3-5.