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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 ?
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
- Category: muffins
- Method: baking
- Cuisine: American
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.
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
- 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
Keywords: Triple chocolate avocado muffins, healthy chocolate avocado muffins
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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Kate @ DCL says
These look incredible!!
Ashley says
Thank you Kate!
Shashi at RunninSrilankan says
I adore using avocado with chocolate in baked goods – and these look phenomenal!
Ashley says
Avocado is a baking must these days! Thanks Shashi 🙂
Dani @ Dani California Cooks says
I bet the avocados make these so moist! (for lack of a better word).
Ashley says
lol moist shmoist. There is literally no other word! :-p Thanks Dani!
Sarah @ Making Thyme for Health says
These look amazing, Ashley! I give you props for using coconut flour. It is a tricky beast but it looks like you mastered it. And I love the use of avocado!
I also thought the half-time show was pretty awesome! I loved the message behind it. I’m such a sap, I got a little teary-eyed too. I don’t know what’s wrong with me, haha!
Ashley says
Coconut flour definitely poses it’s challenges!
I am a sap too at times, no worries. I used to cry during the Folgers commercial at Christmas time with the big brother and little sister. :-p
Emily says
I made these today!! I love that they’re both gluten and dairy free. <3 <3
Ashley says
Aw yay Emily! Thanks for letting me know 😀 xo
Pal says
Pretty delish!! Moist and super chocolatey, even though I used vanilla almond milk. I still had tiny bits of avo so I might blend all the wet ingredients next time to make sure everything gets incorporated. <3
★★★★★
Ashley says
Oooh yes good thinking. Immersion blender? (Remember when we used to make milkshakes with the one at your Mom’s!? UGH, chocolate malts.) <3
Pal says
Dude. I STILL HAVE IT!!!!! Swiped it when we moved. 😀
Natalie says
OH. MAN. These look SO good. I can’t believe I still haven’t baked with avocado. I’m such an ashamed baker right now! Also, chocolate cashew milk? Sounds to die for. Must make these ASAP.
Bridget says
Hey! Just wanted to let you know I really enjoyed reading your blog! I recently started up my own(still in the baby steps phase) and these muffins look AHHHHHmazing, btw. 😉 I’m gonna be trying them, like, yesterday. Lol
★★★★★
Ashley says
Aw well thank you so much Bridget! That means a ton 🙂 — And I just checked yours out, love the colors!
Brynn says
Do you happen to know if there is saturated fat in these? Trying to calculate Weight Watchers points for them. 🙂
Ashley says
Hi there Brynn! From my calculations that I plugged in to My Fitness Pal, there is approximately 2 grams of saturated and 1 gram of mono 🙂 Hope that helps!
Cassie says
Hi! I have new food intolerances so im still learning, would these be ok with an egg substitute?
Ashley says
Hi Cassie! What kind of egg substitute were you thinking? I have not tried anything other than eggs, but you could possibly try them with a flax or chia seed replacement? Typically you can sub 1 egg with 1 TBS chia or milled flaxseed + 3 TBS water and let sit to gel up. So with this recipe you would need 2 TBS chia or milled flaxseed + 6 TBS water and allow that to gel up for about 5 minutes or so. I can’t say for sure how they would turn out, but I would love to hear if you do! I’ll have to test that out myself next time I make them again 🙂