Chocolate Avocado Muffins
Whip up a batch of chocolate avocado muffins in less than 30 minutes to enjoy for the week. The avocado flavor is hidden, but the healthy benefits are still there!
Servings: 8 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
Serving: 1muffin | Calories: 165kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 110mg | Potassium: 295mg | Fiber: 5g | Sugar: 7g | Vitamin A: 113IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg