Skip to Content

Avocado Chocolate Muffins (Paleo)

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.

Avocado Chocolate Muffins (Paleo) - grain-free chocolate muffins made with coconut flour - refined sugar-free, dairy-free, easy to make, and fudgy!

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
  • Dairy-free
  • Oil-free
  • Sweetened naturally with coconut sugar
  • Super moist
  • Ultra fudgy
  • Kid friendly
  • Can’t taste avocado
  • The browniest muffin you’ll ever eat.

Paleo Avocado Chocolate Muffins made with coconut flour and coconut sugar - dairy-free, refined sugar-free, absolutely delicious!

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).

Flourless Avocado Brownies in a food processor

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).

Recipe Adaptations:

  • 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.

Gluten Free Paleo Avocado Brownies with coconut flour and coconut sugar - a healthier chocolate muffin recipe

More Avocado Dessert Recipes:

Enjoy!

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 @TheRoastedRoot on Instagram!

Avocado Chocolate Muffins (Paleo) - grain-free chocolate muffins made with coconut flour - refined sugar-free, dairy-free, easy to make, and fudgy!

Paleo Avocado Chocolate Muffins

Yield: 7 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Grain-free chocolate muffins with avocado, coconut flour and coconut sugar

Ingredients

Optional Add-ins:

Instructions

  1. Preheat the oven to 350 degrees F and line a muffin tray with 7 papers
  2. Add all ingredients to a food processor (except for chocolate chips, if adding) and process until completely smooth. Stir in the chocolate chips.
  3. 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.
  4. Allow muffins to cool completely before peeling and eating.
Nutrition Information:
Yield: 7 Serving Size: 1 of 7
Amount Per Serving: Calories: 192Total Fat: 9gUnsaturated Fat: 0gCarbohydrates: 25gFiber: 5gSugar: 18gProtein: 5g

Paleo Grain-Free Avocado Chocolate Muffins - oil-free, refined sugar-free, grain-free, dairy-free, healthy moist fudgy and delicious!

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.

Sourdough starter in a jar on a counter
Previous
Gluten-Free Sourdough Starter
Next
52 Healthy Grilling Recipes

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mary Ellen

Monday 29th of March 2021

I made these yesterday and was very disappointed in the taste. I added extra chips and the vanilla. I'm only eating them because I don't want to waste the expensive ingredients (coconut sugar and flour). You made a comment in the article that your first attempt was more "brownie" than "muffin" so can you tell me how you did that recipe? Maybe I'll like it better.

Mary Ellen

Tuesday 30th of March 2021

@Julia, Sorry...also - what's the point of the lime juice addition? I only used half because I had to do the batter in 2 stages and when I finished with the first batch, I tasted it and didn't like the lime so I left it out when I made the second batch. I combined the two batches so there was only 1/2 the lime in the mix.

Mary Ellen

Tuesday 30th of March 2021

@Julia, They def weren't sweet enough, which I know I can fix with the addition of more sugar. But there is just an odd taste to them that I can't describe -- maybe the coconut sugar or flour? I have not baked with these before so I'm not sure what they taste like or add to a recipe. Thanks for the other recipe...I will give it a try!

Julia

Monday 29th of March 2021

Hi Mary Ellen,

I'm sorry you didn't enjoy the muffins! What was it about the taste that you didn't like?

These are the brownies I was referring to: https://www.theroastedroot.net/flourless-avocado-brownies-paleo/ although I would venture to guess you won't like the brownies if you didn't like the muffins..

Nicole

Thursday 18th of March 2021

Do you think there would be any issue if I used stevia instead if sugar?

Julia

Friday 19th of March 2021

Hi Nicole! As long as you're using Stevia as a granulated sweetener (not the liquid drops), you can simply swap the sugar with it. I've never worked with Stevia so I'm not sure how much you would use as a replacement. I know a lot of sugar-free sweeteners can be used to replace coconut sugar or cane sugar as a 1:1 ratio, but I would read the package in case there is a different conversion. Let me know how it turns out! xoxo

Rona

Sunday 28th of June 2020

Where can I find the macros/nutrition value for the recipes?

Julia

Sunday 28th of June 2020

Hi Rona!

I just added the nutrition facts to the recipe card. let me know if you have any other questions!

xoxo

Teesha

Tuesday 23rd of June 2020

Hi! Can I add 1:1 Xylitol for Coconut Sugar?

Emily

Saturday 13th of June 2020

Could you use maple syrup & almond flour instead?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe