My chocolate avocado [ugly] cookies on my blog are the most popular recipe I have. They are so gooey, rich in chocolate tasting, taste somewhat like a cross between fudge/brownie/chocolate pudding - and the most deceiving part; is they are made with a base of avocado! You would NEVER know. This recipe I am about to share, also remind me of my chocolate zucchini muffins; hopefully you’ve tried those too! [They are free of flours and you can sub any nut/seed butter!]
I wanted to create something a little similar [using somewhat the same ingredients] but something you can enjoy for breakfast or a quick afternoon snack that is low in sugar, good for you, but still tastes amazingly chocolate-y!
So, today I am sharing with you these chocolate avocado muffins, that are completely dairy free and gluten free! They aren’t overly sweet taste, crispy on the edges, soft in the center, and taste like a brownie!
They have a base of almond flour, cacao powder, and avocado! I love baking with avocados because of the higher water content they have; your muffins, breads, and/or cookies will come out a bit softer, a little chewier, and a little less crumbly than if you were to use butter! Plus, you won’t taste them at all with the addition of all the other ingredients!
The recipe will give you about 7-8 small muffins that can be stored in the fridge for up to a week but you can always store them in the freezer to last longer! I usually do that with 3 or 4 so I can always have a few on hand when I crave one! Just reheat them back in the oven and slab some nut butter on them and they will be the perfect warm afternoon treat or breakfast!
I haven’t tested any other flours in this recipe so I suggest to try and stick to the recipe or experiment at your own risk, knowing that the texture/taste will turn out differently. Normally when I sub a flax egg for an egg it always works, but I did not try it out this time! You can however sub the honey for maple syrup or any other liquid sweetener you love! Hope you enjoy!
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes
1/2 large avocado (ripe, but not brown- should equal 1/2 cup)
2 cups almond flour (have not tested anything else)
3 heaping tbsp. cacao powder
4 tbsp. honey* (add 1 extra tbsp if you prefer on the sweeter side can sub any liquid sweetener of choice)
3 tbsp. coconut oil
1 tbsp. warm water
dash of cinnamon
dash of sea salt
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup dairy free chocolate chips
1. Preheat oven to 350 degrees and spray a muffin tin with cooking spray.
2. In a blender or use a hand mixer; add in all of the ingredients except the chocolate chips.
3. Mix until well combined. Fold in the chocolate chips
4. Scoop about 1/4 cup of the mixture into the muffin tins.
5. Bake at 350 degrees for about 20 minutes. Stick a knife in the middle and if it comes out clean, they are done! Don’t over bake them! They will come out dry and become drier as the time passes. Better to undercook them slightly!
Store in an airtight container for up to 1 week in fridge or freezer for longer!