Chocolate Chip Avocado Muffins Recipe

Introduction

These Chocolate Chip Avocado Muffins offer a moist, tender crumb with a delightful hint of chocolate in every bite. Combining the natural sweetness of bananas and honey with creamy avocado creates a healthier twist on a classic treat. Perfect for breakfast or a wholesome snack.

Ingredients

• 2 eggs
• 2 bananas
• 1 ripe avocado
• 2 cups flour
• 1/2 cup chocolate chips
• 1 tsp vanilla extract
• 3 tbsp honey or maple syrup
• 2 tsp baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (170°C).
2. Step 2: Combine the avocado and bananas in a blender and blend until smooth.
3. Step 3: Add the eggs, vanilla extract, and honey or maple syrup to the blender, then blend again until fully combined.
4. Step 4: In a separate bowl, mix together the flour and baking powder.
5. Step 5: Pour the liquid mixture into the flour mixture. Gently fold in the chocolate chips until evenly distributed.
6. Step 6: Spoon the batter into a muffin tin, filling each cup about three-quarters full.
7. Step 7: Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool before enjoying.

Tips & Variations

• For a nutty twist, add a handful of chopped walnuts or pecans to the batter.
• Substitute whole wheat flour for a heartier texture and added fiber.
• If you prefer less sweetness, reduce the honey or maple syrup to 2 tablespoons.
• Use dark chocolate chips for a richer flavor and less sugar.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature. To reheat, warm in the oven or microwave for 15–20 seconds until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen avocado for this recipe?

Yes, you can use frozen avocado that has been thawed. Make sure to drain any excess moisture before blending to avoid a watery batter.

Are these muffins suitable for a vegan diet?

This recipe contains eggs, so it is not vegan. However, you can substitute flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) to make it vegan-friendly.

Chocolate Chip Avocado Muffins Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

Deliciously moist and naturally sweetened Chocolate Chip Avocado Muffins made with ripe avocado, bananas, and a hint of vanilla. These muffins combine wholesome ingredients to create a nutritious and satisfying treat perfect for breakfast or a snack.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 eggs
• 2 bananas
• 1 ripe avocado
• 1 tsp vanilla extract
• 3 tbsp honey or maple syrup

Dry Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1/2 cup chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (170°C) to ensure it reaches the correct temperature for baking the muffins evenly.
2. Blend Wet Ingredients: Combine the ripe avocado and bananas in a blender and blend until smooth to create a creamy base for the batter.
3. Add Additional Wet Ingredients: Add the eggs, vanilla extract, and honey or maple syrup to the blender and blend again until everything is fully incorporated.
4. Mix Dry Ingredients: In a separate large bowl, whisk together the flour and baking powder to evenly distribute the leavening agent.
5. Combine Mixtures: Pour the blended wet mixture into the bowl with the dry ingredients and gently fold together until just combined. Then fold in the chocolate chips carefully to avoid overmixing.
6. Fill Muffin Tins: Spoon the batter into a greased or lined muffin tin, filling each cup about 3/4 full to allow room for rising.
7. Bake: Bake the muffins in the preheated oven for 30-40 minutes until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Cool and Serve: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack. Enjoy them warm or at room temperature.

Notes

• Use ripe bananas and avocado for the best natural sweetness and texture.
• You can substitute honey with maple syrup or another liquid sweetener if preferred.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
• Be careful not to overmix the batter to keep muffins tender.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: avocado muffins, chocolate chip muffins, healthy muffins, banana avocado recipe, breakfast muffins, naturally sweetened muffins