Chocolate Chip Avocado Muffins Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (170°C) to ensure it reaches the correct temperature for baking the muffins evenly.
- Blend Wet Ingredients: Combine the ripe avocado and bananas in a blender and blend until smooth to create a creamy base for the batter.
- 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.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour and baking powder to evenly distribute the leavening agent.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/chocolate-chip-avocado-muffins-recipe/
