Healthy Chocolate Avocado Muffins

If I were stuck on a deserted island and was able to take one food item with me, I would take avocados.

I bet you thought I was going to say chocolate right? Well, that would be my second choice, especially if I lucked out and the island was already populated with avocados (one can dream).

My love for avocados began a few years ago when we moved to Toronto and I was playing around with the idea of adopting vegan-based diet. I was already cutting out most meats out of my diet, with the exception of the occasional chicken or salmon meal, and we already rarely had milk or cheese in our kitchen due to Trevor’s lactose intolerance. I was starting to read up on some meal ideas on my favourite vegan lifestyle websites when I noticed avocados were popping up in a lot of the recipes. Up until then, I had only eaten avocados in california rolls and a whole new world was starting to open up for me.

Before I knew it, I was buying a bag of avocado once a week and leaving them on the counter to ripen before slathering them on toast with bits of hard boiled eggs and fresh tomato slices. Instead of using condiments on my sandwiches, I would use avocado. I even began joking with Trevor that instead of an apple, I would gladly bite into an avocado for a snack.

My idea of a vegan lifestyle was short-lived (still can’t give up eggs), but my love of avocados still lives on. Luckily unlike most foods that I love, avocados are healthy and chock-full of vitamins and healthy fats. They can also make a great substitute for the unhealthy fats that are normally used in baking.

The first time I tried to bake with avocados was last year with disastrous results. One secret I later learned is to let your baked goods cool completely and you won’t taste any of the avocado. This can be hard sometimes if you like your baked goods warm out of the oven, but I promise that with this muffin recipe, it is worth the wait. The result is a soft, buttery and chocolatey-rich, but not too dense muffin that is very similar to that of a chocolate cupcake. Try convincing your friends that these contain absolutely no butter or margarine. I bet after one bite they won’t believe you.

The recipe I used is adapted from Eat Me, Delicious which I love because it also uses coconut oil and maple syrup in place of the usual vegetable oil and brown sugar found in most muffin recipes. Win one for the wedding dress! (Less than 80 days now!)

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Healthy Whole Wheat Chocolate Avocado Muffins 12 muffins

Total Time: 45 minutes

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1 ripe avocado, pitted & peeled
  • 2/3 cup maple syrup (not pancake syrup)
  • 3/4 cup almond milk
  • 1/3 cup coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips

Directions:

  1. Preheat your oven to 350*F. Prepare your muffin tin by greasing with non-stick cooking spray or baking liners.
  2. In a large bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, espresso powder and salt. Set aside.
  3. Measure the coconut oil and melt in the microwave for 30 seconds. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.
  4. Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined. Fold in chocolate chips.
  5. Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool.
  6. Keep stored in an air-tight container. You can also keep them stored in the fridge, like we had to do once our place became too humid. They taste fantastic cold!

Recipe adapted from Eat Me, Delicious

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22 Responses to “Healthy Chocolate Avocado Muffins”

  1. #
    1
    Anonymous — June 11, 2013 at 8:18 pm

    I made these and they’re delicious!

    You’re like me, I put maple syrup in everything instead of refined sugars!

  2. #
    2
    Unknown — June 29, 2013 at 2:58 pm

    Any thoughts on substituting coconut flour for the whole wheat flour?

    • Jessica replied: — July 7th, 2013 @ 3:11 pm

      You are welcome to substitute coconut flour, but I cannot guarantee the results will be the same. If you do try it, let me know how it turns out! :)

  3. #
    3
    Cara — July 30, 2013 at 2:24 am

    I made these- slight variations to the recipe so it was gluten free but still yum yum. You can see my version here! I linked back to your site as well!
    http://sugasnappea.wordpress.com/2013/07/29/chocolate-avocado-protein-cupcakes-vegan-and-gluten-free/

    Thank you for sharing recipe and love your blog!
    Cara

  4. #
    4
    admattai — October 20, 2013 at 9:02 pm

    These muffins are so good! I just baked them and tried a piece of the top layer. Thanks for the great recipe.

    • Jessica replied: — October 21st, 2013 @ 7:26 pm

      Glad you liked them! Enjoy! :)

  5. #
    5
    Diana Caballero — November 6, 2013 at 3:22 pm

    How long will these last?

    Thanks!

    • Jessica replied: — November 6th, 2013 @ 9:06 pm

      I found that these muffins were good for 3 days in an air-tight container. The avocado makes the muffins very moist, so I would recommend keeping them in the fridge if it’s going to be longer than 3 days.

  6. #
    6
    MEl — January 21, 2014 at 10:00 am

    I’ve tried variations of this recipe and each time they work out perfectly.

    I was wondering if anyone had a ball park figure on the nutritional values before I spend the time figuring it out myself!

    Cheers and happy baking.

    • Jessica replied: — January 24th, 2014 @ 6:29 am

      I’m glad to hear they’ve worked out perfectly for you. Unfortunately, I don’t calculate the nutritional value of the items I bake. Sorry!

  7. #
    7
    Ruthe — March 14, 2014 at 12:07 pm

    Hi there,
    Can this recipe be made with white spelt flour? Would like to try a wheat-free version.
    Thanks,

    Ruthe

    • Jessica replied: — March 15th, 2014 @ 10:46 am

      Hi Ruthe! Thanks for stopping by. I’ve never baked with white spelt flour before, so I’m not sure if the results will be the exact same as whole wheat pastry flour. You’re welcome to try it though and let me know how it turns out!

  8. #
    8
    Ruthe — March 21, 2014 at 6:22 pm

    Hi Jessica,
    Thanks, I tried it out, however I had 2 little helpers in the kitchen, and in the middle of it all I forgot to add the coconut oil! So there we were gazing at the oven 25 minutes in wondering why nothing was happening ;-)
    Read about it here: http://rutheburke.wordpress.com/ When my next avocado ripens I’ll have another go (when the kids are in bed, and will remember to add the oil!) Thanks for the recipe ;-)

  9. #
    9
    Jenny — May 30, 2014 at 12:08 pm

    These turned out awesome! I didn’t have maple syrup so I used honey, and I used olive oil instead of coconut oil. I also added unsweetened shredded coconut, walnut pieces and chia seeds! They add a nice healthy punch. Thanks for the great recipe :)

  10. #
    10
    Anita — August 13, 2014 at 7:28 pm

    Hi,

    I tried this recipe and i’m just wondering if it is suppose to be dense?
    Still taste great though!
    Thanks!

    • Jessica replied: — August 14th, 2014 @ 12:19 pm

      Hi Anita,

      I didn’t find them to be really dense, but they will be a bit on the heavier side due to all the delicious avocado. Glad they tasted great!

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