These sound so strange, right? I mean when I say chocolate muffins, you think oh yummm. Then I say chocolate avocado muffins and you think, oh… weird. Avocado and chocolate are not your typical duo… until lately. I’ve seen this unlikely pair popping up all over the place, so I just had to take a swing at it. The results? A deliciously fudgey, not-too-sweet, pretty healthful chocolate muffin. Add in a cuppa joe, and you are in business (and by business, I mean chocolate avocado muffin heaven).
I first started formulating this recipe in my head when I read an infographic about ways to replace unhealthy butters and fats in baking recipes. Avocado was a recommended sub for butter, and it totally makes sense. Avocados are really a lot like butter. They are creamy and fatty (but the good kind!). They do of course taste a wee bit different than butter, but that’s why the dark chocolate flavor works so great with this recipe. I will say the avocado flavor is slightly noticeable when they are warm, so wait for them to completely cool before enjoying.
I really wanted this to be a muffin recipe and not a cupcake in disguise. To me, the difference is in the denseness and sweetness of the baked good in question. A muffin should be dense and hearty and sweet (but not toooo sweet) because they are breakfast. A cupcake should be light and fluffy and decadent because they are dessert. Obviously, I’ve got lots of opinions about these things. I mean chocolate muffins… come on… most of them are so sweet and cake-like they just cannot be considered a real breakfast. But these! These totally count as breakfast!
I wanted to make these as low sugar as possible so I tried just a 1/4 cup of sugar and 2 tablespoons of maple syrup to start, but Matt said they were just ok with so little sugar, so I bumped it up to 1/3 cup of just sugar and they were better according to Matt’s sweet tooth. You could really do up to 1/2 cup if you were feeling indulgent, but in the scheme of muffins that is still pretty low on sugar. I may even experiment with some other sweeteners like agave nectar or maple syrup.
Also in the name of making a hearty, healthy, filling, breakfast muffin I decided to throw in some chia seeds. This gives them a little crunch and a definite health boost. Chia seeds contain all sorts of goodness that we can all use more of like antioxidants, omega 3s, protein, and loads of fiber. Plus they are so frickin’ cool! They are tiny and when you put them in liquid they absorb it and get all jelly-like. (Silly side note- mixed with the avocado they looked like a big bowl of kiwi! Fun!)
I love that you can keep these in the freezer and just pop them out for a quick breakfast. As strange as they sound, give them a try! You may be surprised with how much health can hide in a chocolate muffin, and still taste like a darn good chocolate muffin.
- 1 ripe large avocado
- ⅓ up to ½ cup sugar (up to you how much sugar you want to add)
- 2 eggs
- 1 tsp vanilla
- ¼ cup chia seeds
- 1 cup whole wheat flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt (half that amount if using table salt)
- ½ cup milk (almond or other milk would work fine too)
- ¼ cup mini chocolate chips (plus a few for sprinkling on the tops)
- Preheat the oven to 350 and prepare muffin tin by putting liners in and spraying them with cooking spray.
- In a large bowl, beat the avocado and sugar until as smooth as it will get. Its okay if there a few small chunks of avocado. They will mush in as you add the dry ingredients.
- Add the vanilla and the eggs, mixing until well incorporated.
- Add in the chia seeds and mix. Set aside while you mix the dry ingredients. This will give the chia seeds a chance to do their thang.
- Mix the dry ingredients.
- Alternate adding dry ingredients with the milk until they are well mixed. Do not over mix, but also make sure to smush up any remaining little specks of avocado. (I used my fingers at the end if needed bc I didn't want them showing up in finished muffins.) Mix in the mini chips.
- The batter is pretty thick and dense. Fill the muffin cups about ⅔s full. I use an ice cream scoop to do it easily and cleanly. It should make just enough for all 12.
- Give the pan a good couple of taps on the counter to level them out a bit. Sprinkle a few chips on top.
- Bake for 18-20 minutes or until set, a bit puffed and a toothpick comes out with some moist crumbs.
- Let cool completely. These will store well covered on the counter, or freeze to keep them fresh longer.