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These Chocolate Avocado Muffins are so rich and chocolatey that even avocado haters will love them! They have just 165 calories in each muffin, with 6 grams of protein and no processed sugar.
The avocado in these chocolate muffins is a replacement for a less healthy fat, like butter oil. The body needs healthy fats along with protein and fiber for weight loss and a healthy diet.
I’m not a big fan of avocado, but the flavor is completely hidden behind the chocolate in these muffins. They are great for breakfast, an afternoon snack, or even dessert! Make a batch and freeze them so you always have a healthy and chocolatey treat on hand.
If you like chocolate avocado recipes, you will love my chocolate avocado brownies and chocolate avocado mousse!
Why You’ll Love This Recipe
- Rich and Chocolatey: These chocolate avocado muffins taste rich and creamy from the avocado, while unsweetened cacao adds loads of chocolate flavor without too much sugar.
- High Protein and Low Calorie: Each muffin contains over 8 grams of protein and less than 200 calories. They are the perfect snack to satiate your chocolate cravings and your hunger without loads of excess calories.
- Perfect Snack, Breakfast, and Dessert: Whether you need a pick-me-up after the gym, want something more indulgent for breakfast, or are looking for a sweet treat after dinner, these muffins fit the bill!
Table of Contents
Ingredients
- Avocado: It’s important to use a ripe avocado, one that’s slightly soft without any brown spots inside, for this recipe. A hard, unripe avocado won’t blend smoothly and will make the batter gritty.
- Greek Yogurt: Use your favorite low-fat Greek yogurt to add moisture to the batter along with protein.
- Gluten-Free Baking Flour: This recipe works best with a 1-to-1 gluten-free baking flour. You could also use whole wheat flour or oat flour if you’re not gluten-free.
- Cacao Powder: Cacao is less processed than cocoa powder, but you could also use unsweetened cocoa powder if you need to.
- Eggs: Adding eggs helps the muffins rise and have fluffy centers, along with adding loads of protein.
- Coconut Sugar: This is a less processed sugar that has a lower glycemic index and more fiber than other sugars.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make Them Dairy-Free: Make dairy-free avocado chocolate muffins by substituting the Greek yogurt for a plant-based Greek yogurt instead.
- Add Nuts: If you love a crunch in your muffins, you can add chopped walnuts, pecans, or almonds to the batter. You could also try hazelnuts, like in my chocolate mint muffin recipe.
- Deepen the Flavor with Espresso: Bring out more of that chocolate flavor by adding a teaspoon of espresso powder. The espresso is a natural flavor enhancer that works well in chocolate desserts.
How to Make Chocolate Avocado Muffins
These gluten-free chocolate and avocado muffins are great for meal prep, but they can also be made in the morning in less than 30 minutes! Preheat your oven to 375°F and line a muffin tin with paper liners before you get started.
- Step 1: Blend the Avocado and Wet Ingredients. Add the eggs, avocado, Greek yogurt, and sugar to a blender and blend until completely smooth. You could also use a hand mixer and a mixing bowl to combine the ingredients.
- Step 2: Mix in the Dry Ingredients. Add the cacao powder, gluten-free flour, salt, and baking powder to the wet ingredients and combine. Fold in the chocolate chips once the batter is fully mixed.
- Step 3: Fill the Muffin Tin. Fill each muffin cavity about ⅔ of the way full with batter. Bake the muffins at 375°F for 18-20 minutes or until you can insert and cleanly remove a toothpick from the center.
Expert Tips
- Blend the Avocado Completely Smooth: It’s important to fully blend the avocado so there are no chunks. This is important for the texture of the muffins and for masking the avocado flavor.
- Don’t Overfill the Muffin Cavities: These avocado muffins rise a lot while they bake. Avoid overflowing the muffin cavity by only filling ⅔ with batter.
- Use Room Temperature Ingredients: For the best consistency in the batter, give the eggs and Greek yogurt a few minutes to come to room temperature so they blend more smoothly.
- Storing: Keep leftover muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Serving Suggestions
Since these avocado chocolate muffins are so rich and decadent, they can be enjoyed any time of day. The protein content and healthy fat make them a great addition to breakfast, while the chocolatey flavor makes for a great sweet treat or snack too.
These would also make a great treat for brunch or to serve when you have guests in town.
- Muffins are such a great grab-and-go breakfast. Make these chocolatey muffins along with a protein breakfast sandwich for a sweet and savory meal as you head out the door.
- If your afternoon is dragging or you need a little pick-me-up after the gym, pair one of these decadent muffins with a delicious mocha protein shake.
- Sit down for breakfast with the family and serve these muffins along with a healthy sausage egg casserole. The bold flavors in both dishes make for a vibrant meal to start the day.
Chocolate Avocado Muffins Recipe FAQs
Finding perfectly ripe avocados can be tricky. When selecting avocados at the store, you want ones that only feel a little soft when you gently squeeze them. Inside the avocado should be vibrant green with hardly any brown spots. If the avocado isn’t quite ripe you can place it in a paper bag for a few days to speed up the ripening.
The muffins are gummy and undercooked because they need more time to bake. The avocado adds a lot of moisture, so try extending the baking time by another 2-3 minutes. Also, be sure to let them cool completely because gluten-free flour sets as baked goods cool.
I do not recommend using almond or coconut flour for these healthy avocado chocolate muffins. Both of these flours absorb a lot of moisture, and the muffins will be dry.
More Delicious Healthy Muffin Recipes
If you tried this Chocolate Avocado Muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Chocolate Avocado Muffins
Ingredients
- 2 Eggs, room temperature
- 1 medium Avocado, ripe
- ½ cup Greek Yogurt
- ¼ cup Coconut Sugar, or sugar of choice
- ½ cup Cacao Powder, unsweetened
- 1 cup Gluten Free Baking Flour, or whole wheat flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 tablespoons Chocolate Chips, or dairy free chocolate chips
Instructions
- Preheat oven to 375 F. Prepare a standard muffin tin with muffin liners or lightly grease with olive oil.
- Blend the eggs, Greek yogurt, avocado and sugar with a hand mixer or in a blender.
- Transfer to a mixing bowl and add gluten free flour, cacao powder, salt and baking powder. Combine until smooth.
- Fold the chocolate chips into the batter. Then transfer to the prepared muffin tin.
- Fill each cavity 2/3 of the way full. Do not fill any more as these rise quite a bit.
- Bake at 375 F 18-20 minutes until set.
- Remove from the oven cool 5 minutes before removing from the pan.
Video
Notes
- Be sure to blend the avocado completely smooth to avoid avocado chunks in the muffins.
- Only fill the muffin cavities ⅔ full to avoid the muffins rising and spilling over the sides.
- Use room temperature eggs and Greek yogurt for a smoother batter.
- Do not use almond flour or coconut flour for this recipe. Whole wheat flour or oat flour are substitutes that will work instead of gluten-free baking flour. See the variations section of the blog post for more substitution recommendations.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, is there a substitute for coconut sugar please? Can I use this recipe for kids? How much in g for the one Avacado? I think mine not as big, the batter becomes dry and I added some milk in is that ok? As I’m not on gluten free diet.
You can use any sugar in place of coconut sugar. As for the avocado, I used a small one. You do need to make sure it is ripe and that you measure the flour properly by spooning the flour into a measuring cup. Otherwise, you will get too much batter and it will be really thick and caulk-y. The ripe avocado will also ensure a smooth batter. You can add a little milk though too.
While snowed in, taking inventory on what ingredients I had on hand to whip up a healthy treat, I remembered wanting to try the recipe GF Avocado Chocolate Chip muffins. I’m so glad I did. Yet again, another slam dunk of a recipe, by Megan, that is not only easy, with most ingredients likely already in your pantry but most importantly so delicious. I have never been disappointed by any recipes in Megan’s cookbook or on Megan’s skinnyfitalicious website.
These muffins are excellent! They do not have a sugary flavor like most muffins. I’m glad you said to add sugar if you’re not used to a low sugar foods. Your podcast on insulin resistance and sugar dependency was really eye opening!
How long will these stay fresh…fridge or freezer past fresh date?
Could I use a substitute for coconut sugar?
I haven’t tried another substitute. If you do, let me know and I’ll update the recipe for others!
Can you give an approximate measurement for the 2 medium avocados? I have very large ones.
Hey there! About 3/4 cup to 1 cup.
These look great. I can’t have yogurt due to an amino protein allergy. Can I substitute homemade apple purée in place of the yogurt or is there something else use. Also I’m allergic to flax & chia seeds too.
I have not tried subbing with anything else. Coconut yogurt would be an easy win, but I’m not sure about apple puree. Gluten Free flour is pretty picky.
I haven’t been to a hockey game in ages, it is fun though! These look awesome!
Thanks Emily!
HOCKEY IS SO MUCH FUN! I can’t wait to make these, totally going on my chocolate list for after lent (giving up chocolate)
You guys should go to a game with us sometime.