Triple Chocolate Avocado Muffins

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5 from 3 reviews

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.


Units Scale
  • 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 (1/22/3 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


  1. Preheat oven to 375F and grease a muffin pan. Set aside
  2. 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.
  3. In a large bowl add mashed avocado, coconut sugar, eggs, and vanilla extract. Whisk until all ingredients are evenly combined.
  4. 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.
  5. Using large cookie scoop, evenly disperse batter into greased muffin pan, about 2/3 of the way full. You should get about 12 muffins.
  6. 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.


*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.