Last Updated on January 24, 2019 by laurenpacek
These Dark Chocolate Avocado Muffins are dense and fudgey in texture, and are deeply chocolatey. The avocado flavor is perceptible, so avocado haters need not apply!
These muffins came into being as a result of me letting 3 beautiful avocados become nearly overripe all at the same time. Could I turn one into guac to have with dinner? Sure. But no way was I going to only eat one with some tacos or a quesadilla, leaving the others to surely ripen beyond the point of tastiness.
No avocados left behind.
Instead, I turned to the power of the Internet for a solution. These muffins are slightly healthier for you than a traditional dark chocolate muffin, thanks to the avocados being used in place of butter. Also, they’re not super sweet (only 3/4 cup of sugar), so that alone makes me feel like they’re healthy-ish.
I found this recipe on the blog Lou Lou Biscuit.
- 2 1/4 cups all purpose flour
- 1/2 cup dark cocoa powder
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 oz dark chocolate
- 3 avocados, ripe
- 1 cup buttermilk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 2 tbs vegetable oil
- semi-sweet chocolate chips, for topping muffins
Preheat the oven to 375 degrees F. Line two muffin tins with 18 liners. Set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
In a microwave-safe bowl, microwave the dark chocolate in 30 second increments. Stir in between each interval, and microwave until melted. Set aside and allow to cool slightly.
Scoop insides of avocados, discarding the pits, into the bowl of a stand mixer. On low speed, beat until smooth. Add the buttermilk, sugar, vanilla extract, egg, and vegetable oil. Beat again until smooth.
Little by little, add the flour mixture to the wet ingredients. Mix until just combined.
Drop the muffin batter into the prepared liners, filling them approximately 3/4 of the way full. Top with semi-sweet chocolate chips (the more, the better).
Bake for 20-25 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow them to cool in the pan for 5 minutes or so before removing them to a wire rack to finish cooling completely.
These Gluten Free Muesli Muffins are pretty health, too! Check them out.