Grain-free Avocado Chocolate Muffins made with coconut flour, ripe avocados, coconut sugar, and cocoa powder are a gluten-free moist and fudgy treat! Plus, they are paleo friendly and can easily be made keto.
You know when you go into something having zero expectations, and come out of it feeling like a proper Greek Goddess?
That is how I felt after baking these muffins.
All the stars? Aligned.
Truth be told, these muffins did require two attempts, as the first batch turned out like brownies. Amazing, fudgy, sinfully delicious brownies, but still… brownies, not avocado muffins.
So reluctantly (insert sarcasm), I baked a second batch, and BOOM a muff was made.
Nothing makes you feel better about yourself than baking chocolate muffins out of overly ripe, otherwise trash-worthy avocados.
The greatest part about this recipe is it uses those unwanted avocados that should truly not be used in any other way lest you’re a glutton for punishment.
You don’t necessarily want the avocados to be brown, grody and rotten, but this is a good place for those super mushy, not amazing tasting ripe avocados that you wouldn’t dare leave raw.
Let’s bullet point this out.
These avocado muffins are:
- Gluten-free and grain-free
- Sweetened naturally with coconut sugar
- Super moist
- Ultra fudgy
- Kid friendly
- Can’t taste avocado
- The browniest muffin you’ll ever eat.
Ingredients for Avocado Chocolate Muffins:
Ripe avocados: avocados take the place of oil or milk in this muffin recipe. Avocados are high in healthy fats, and fat lends moisture and flavor to food. We have avocados to thank for the decadent fudginess of these muffins.
Eggs: Makes the brownies nice and fluffy and helps keep the deliciousness held together in one amazing package.
Coconut Flour: A highly absorbent flour, coconut flour is both grain-free and gluten-free and you only need a small amount to go a long way! It is full of fiber and has a naturally sweet nutty flavor.
Coconut Sugar: Keeping these muffins lower on the glycemic index than regular muffins, I use coconut sugar for the sweetener. Coconut sugar is less refined than cane sugar, has a natural caramel flavor to it, and can be used as a 1:1 replacement for cane sugar. If you don’t have coconut sugar on hand, use regular granulated sugar or raw cane sugar.
Baking Soda +Lemon Juice: Be sure you don’t skip the baking soda, as it is a leavening agent, which helps puff the muffins up! The fluff in these muffs is brought to you by baking soda. The lime juice activates the baking soda and also neutralizes it. You can replace it with vinegar or lime juice.
Sea Salt: A marvelous counterbalance to the sweetness, sea salt helps make a baked treat taste even sweeter and richer by enhancing the flavor. Don’t leave it out!
What do Avocado Chocolate Muffins Taste Like?:
You can’t taste the avocado, let’s start there! These moist muffins are fudgy, rich, and incredibly chocolatey! If you’re into chocolate, you’ll go bonkers over them. I consider them healthy enough to enjoy for breakfast or snack, but they make a decadent dessert as well.
How to Make Avocado Chocolate Muffins:
Preheat the oven to 350 degrees F and line a muffin tray with 6 papers.
Add all ingredients to a food processor (except for chocolate chips, if adding) and process until completely smooth. Stir in the chocolate chips (if adding).
Fill the muffin papers ¾ of the way up (the muffins will not rise a whole lot) and bake on the center rack of the preheated oven 20 to 30 minutes (mine take 25 and I bake at elevation), until tops are set up and have cracks.
Allow muffins to cool completely before peeling and eating (note: the muffins will stick to the papers if you peel them too soon).
- Make the recipe keto by replacing the coconut sugar with sugar-free granulated sweetener of choice, such as monk fruit sweetener, erythritol or xylitol.
- Replace one of the avocados with ½ cup pureed pumpkin or sweet potato
- Add 1 tablespoon of instant coffee granules or espresso powder for added richness.
- Add 1 to 2 teaspoons ground cinnamon
- Toss in ½ cup chopped nuts.
- Use white chocolate chips or peanut butter chips.
More Avocado Dessert Recipes:
- Dairy-Free Avocado Fudgesicles
- Key Lime Vegan Ice Cream
- 4-Ingredient Chocolate Mousse
- Keto Chocolate Ice Cream
- Avocado Chocolate Silk Pie
- Flourless Avocado Brownies
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
- 2 medium avocados, mashed (3/4 cup mashed)
- 3 large eggs
- 1/2 cup coconut sugar
- 1/3 cup raw cacao powder, or cocoa powder
- 1/3 cup coconut flour, packed
- 1 1/2 tsp baking soda
- 1 tsp lime juice
- 1/4 tsp sea salt
- Preheat the oven to 350 degrees F and line a muffin tray with 7 papers
- Add all ingredients to a food processor (except for chocolate chips, if adding) and process until completely smooth. Stir in the chocolate chips.
- Fill the muffin papers ¾ of the way up (the muffins will not rise a lot) and bake on the center rack of the preheated oven 20 to 30 minutes (mine take 25 and I bake at elevation), until tops are set up and have cracks.
- Allow muffins to cool completely before peeling and eating.
Nutrition InformationYield 7 Serving Size 1 of 7
Amount Per Serving Calories 192Total Fat 9gUnsaturated Fat 0gCarbohydrates 25gFiber 5gSugar 18gProtein 5g