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Dark Chocolate Avocado Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 18 muffins
  • 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
  1. Preheat the oven to 375 degrees F. Line two muffin tins with 18 liners. Set aside.

  2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.

  3. 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.

  4. 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.

  5. Little by little, add the flour mixture to the wet ingredients. Mix until just combined.

  6. 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).

  7. 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.