Yield: 16 muffins
Chocolate Avocado Muffins
Chocolate for breakfast? Now you can with these amazing Chocolate Avocado Muffins. Two different kinds of chocolate plus avocado make these fudgy chocolate muffins a delicious breakfast treat.
Prep Time
20 minutes
Cook Time
17 minutes
Total Time
37 minutes
Ingredients
- 1/2 cup solid coconut oil
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe avocado (1 med-large)
- 2/3 cup plain Greek yogurt
- 1/3 cup milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup dark cocoa powder
- 2 cups all purpose flour
- 1 cup mini chocolate chips, divided
Instructions
- Preheat the oven to 350 degrees. Place 16 cupcake liners in a muffin tin.
- In a mixing bowl, cream the coconut oil and sugar until combined.
- Add the applesauce, vanilla, yogurt and mashed avocado and beat until creamy.
- Whisk together all the dry ingredients in another bowl. Add the dry ingredients alternately with the milk to the mixture, slowly beating everything together.
- Stir in 3/4 cup mini chocolate chips by hand.
- Divide the batter into the liners. Sprinkle the remaining chocolate chips on the top of the batter.
- Bake for 17-18 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool for 2 minutes in the pan, and then remove to a wire rack to cool completely.
- Store in a tightly sealed container on the counter for 2-3 days.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 184mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.