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
- 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.
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).
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.
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
Enjoy!
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Paleo Avocado Chocolate Muffins
Ingredients
- 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
Optional Add-ins:
- 1/3 cup chocolate chips
- 1 tsp pure vanilla extract
- 1 Tbsp espresso powder
- 1 tsp ground cinnamon
Instructions
- 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
The recipe seems to be missing the chocolate?!
Oh jeez…of course I would leave out the star ingredient 😉 I added it to the recipe card – 1/3 cup! Hope you love them! xoxo
Could you use maple syrup & almond flour instead?
Hi! Can I add 1:1 Xylitol for Coconut Sugar?
Where can I find the macros/nutrition value for the recipes?
Hi Rona!
I just added the nutrition facts to the recipe card. let me know if you have any other questions!
xoxo
Do you think there would be any issue if I used stevia instead if sugar?
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
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.
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..
@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, 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.
I’ve made these twice now – because the first time I made them I managed to forget the eggs… They were almost edible. The second time I got smart and put the eggs into the food processor first, and discovered that everything mixes better when there’s something liquidy in the bottom. This time they came out well. However, I’m realizing that I’m just not into baked stuff that much (I wanted them for a change of pace for my snacks), so I won’t be making them often. I was really excited to make them and they’re good, but they don’t float my boat the way I hoped they would.
Tried this recipe this morning and added about 3 Tbs more honey, a splash of almond milk and about 2tsp of olive oil and it was superb. Not too sweet but not bitter either. A really light and delicious snack. I can have x1 per day with the current eating plan I am on and it works beautifully 🙂 so happy! Thank you for the beautiful recipe!
Thanks so much for sharing your changes! Sounds like they came out very tasty with those additions! xo
You can also substitute honey in for the coconut sugar in a 1 to 4 ratio. For example, I made a double batch of these delicious muffins using 1/4 cup of honey from our local bee keeper instead of the listed 1 cup of coconut sugar. Yummy
Sounds great, Tarra! Thanks for letting us know!! xo
Can I use flax eggs instead of eggs, or applesauce? To make it more vegan? Thank you
Hi Denise! I haven’t tested the recipe using an egg replacer, so I can’t speak to how it will turn out. In my limited experience with egg-free baking, recipes that are grain-free (especially those made with coconut flour) don’t tend to turn out without eggs because they rely on eggs for rising for a fluffy texture. In this sense, it’s possible you would need to make other alterations to the recipe (such as adding some form of starch like tapioca flour or gluten-free all-purpose flour) to get the texture to turn out fluffy rather than dense.