Deliciously Moist Chocolate Chip Avocado Muffins

Introduction

Muffins are a beloved breakfast treat, but what if you could make them healthier without sacrificing taste? Enter chocolate chip avocado muffins, a delightful combination that balances indulgence with nutrition.

Using ripe avocados as a substitute for butter or oil provides a creamy texture and enhances the moisture of the muffins. Plus, avocados are packed with healthy fats and nutrients, making these muffins not just delicious but also a smart choice for your morning routine.

Whether you’re an experienced baker or a novice in the kitchen, these muffins are straightforward to prepare. The rich flavor of chocolate chips pairs beautifully with the subtle taste of avocado, ensuring that every bite is a treat.

Ingredients

• 1 ripe avocado, mashed
• 2 large eggs
• 1/2 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 1/4 cup milk (dairy or non-dairy)

Directions & Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the mashed avocado, eggs, honey (or maple syrup), and vanilla extract. Whisk until the mixture is smooth and well incorporated.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to denser muffins.
5. Fold in the chocolate chips, followed by the milk to achieve the desired batter consistency; it should be thick but pourable.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

FAQs

What if my muffin batter is too thick?

If your batter is too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but you may need to adjust the liquid slightly as whole wheat flour absorbs more moisture.

What if my muffins are overcooked?

If your muffins turn out dry, it may be due to overbaking. Keep an eye on them and check for doneness a few minutes early.

Can I use different types of chocolate chips?

Absolutely! Feel free to use dark, milk, or even white chocolate chips according to your preference.

How can I make my muffins sweeter?

If you prefer sweeter muffins, consider adding an extra tablespoon or two of honey or maple syrup to the batter.

What can I do if my muffins are too bland?

Enhance the flavor by adding a pinch of cinnamon or a teaspoon of espresso powder to the dry ingredients.

Conclusion

Chocolate chip avocado muffins offer a unique twist on traditional recipes, providing a deliciously moist texture with the added benefit of healthy fats. They make for a perfect breakfast or snack option, whether enjoyed warm or at room temperature.

Give these muffins a try, and you'll be amazed at how easy it is to incorporate nutritious ingredients into your favorite treats. Happy baking!

Recipe Card

Print Pin

Deliciously Moist Chocolate Chip Avocado Muffins

Chocolate Chip Avocado Muffins made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 1 ripe avocado mashed
• 2 large eggs
• 1/2 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 1/4 cup milk dairy or non-dairy

Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
• In a large mixing bowl, combine the mashed avocado, eggs, honey (or maple syrup), and vanilla extract. Whisk until the mixture is smooth and well incorporated.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
• Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to denser muffins.
• Fold in the chocolate chips, followed by the milk to achieve the desired batter consistency; it should be thick but pourable.
• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.