Vegan Chocolate Avocado Muffin Recipe

Avocados are so finicky. They’re hard as a rock and then you blink and they’ve gone bad. Yesterday I found myself with 2 ripe avocados that desperately need to be used. One went to good use as an accompaniment with our quesadillas but the other had a different destiny. This one would find its place in a muffin recipe. Yes, this is an avocado muffin recipe.

What's the secret to these healthy, whole wheat chocolate muffins? AVOCADO! The healthy fat makes these muffins irresistibly moist but still healthy enough for breakfast!

I’d never tried baking with avocados before but so far, I’ve never found something that wasn’t made better by the addition of avocado. While I typically use bananas in my muffins, my friend Veronica is allergic to bananas so I figured I’d try avocados in place of banana! I’m so happy with how these turned out. Truthfully they taste more like a cupcake than a muffin but they’re healthy enough to fall into the muffin category. That’s something I am not complaining about.

Not only are these made with avocado but they’re also made with whole wheat pastry flour, so you get a nice dose of fiber in there. And this recipe doesn’t require any eggs or butter so these muffins are vegan! Alright, enough about their awesomeness… here’s the chocolate avocado muffin recipe!

sliced chocolate avocado muffin

Chocolate Avocado Muffin Recipe

5.0 from 6 reviews
Vegan Chocolate Avocado Muffin Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast or Snack
Serves: 20
  • 1½ cups whole wheat pastry flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 ripe avocado
  • ½ cup agave nectar
  • ¾ cup almond milk (unsweetened)
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla
  • ⅓ cup mini dark chocolate chips
  1. Preheat the oven to 350.
  2. Combine the pastry flour, cocoa, baking soda, baking powder, and salt. Set aside.
  3. In a food processor, blend the avocado, (peeled and pitted of course) with the agave, almond milk, coconut oil, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until combined.
  5. It might be a bit lumpy but just make sure you don't have dry pockets of flour.
  6. Stir in the chocolate chips.
  7. Spoon the mixture into a mini muffin tin. Mine made about 20 mini muffins.
  8. Bake for 12-17 minutes, or until a toothpick comes out clean. (Mine took about 14 minutes.) Do NOT over bake or they'll dry out and be more crumbly rather than fudgey.

I had one (ok, two) of these right out of the oven but I think they were actually even better when I had one later on in the day. Just make sure you keep the leftovers in an airtight container.

chocolate avocado muffins

Warning: these are so addicting. At least they’re made with whole grains & healthy fats! Don’t forget to pin this recipe for later!

What's the secret to these healthy, whole wheat chocolate muffins? AVOCADO! The healthy fat makes these muffins irresistibly moist but still healthy enough for breakfast!

No avocados? No problem.

What’s your favorite kind of muffin?


  1. These look great! I just found avocados at the store for $0.49 and bought a couple. I’ve been trying to get fat adapted, but when that fails (it probably will lol) I know what I can do with the last avocado 😉

  2. I hATE how quickly avocados spoil. I always think “oh perfect, Ill use this tomorrow” and them BAM! its rotten. I love that you used them in mufifns though! This recipe sounds amzing.

  3. They look really healthy and perfect for snacking at work. Thanks for sharing these!

  4. I love the tops on these! They look so bakery-ready. I’ve never baked with avocado, because I’m honestly a little nervous about it! I trust you though 😀

  5. It’s a super muffin! These sound like the perfect use for avos about to go bad. Definitely pinning for later when we’re off our low carb diet (ugh).

    Erin, Attention To Darling

  6. Thanks for sharing this awesome Vegan Chocolate Avocado Muffin Recipe! Because of you I’m able to expand my vegan recipe menu

  7. Veronica Lee Burns says:

    You are the BEST!

  8. Oh man! I love avocados too but I’ve never trying baking with them. I had avocado ice cream at a restaurant once. It was served in a chocolate shell with a chocolate pit in the middle. The presentation was great but I didn’t really like the ice cream. I’ll have to give these muffins a try though! Thanks!

  9. These are already on my weekend to make list! 🙂

    And favorite muffins…that’s a hard one. While I’m a chocolate lover at heart, blueberry muffins always sound good to me.

    • Alex loves blueberry muffins! I just can’t resist chocolate… Even if it’s more of a cupcake haha

  10. I’ve never tried baking with a avocados before, but I need to give this recipe a try! These muffins sound so good!


  11. But seriously avocados – is there anything you cannot do?!

  12. WOW! I’ve been obsessed with making muffins for the week and these sound so delicious and healthy.

  13. YUMMY! I am always hiding stuff in muffins and I bet I could get the hubs to eat some avocado if I fed him these : ) Pinning the recipe NOW!

  14. I never keep avocados in my house long enough to bake with them but I need to buy a few extra to make these muffins. You can’t go wrong with chocolate and these would be great for breakfast or snack!

    • I hardly ever have extra either because I hate wasting them but now I feel like I can buy a whole bag because I have this for back up! Haha

  15. Never tried muffins with avocado. Awesome. Bookmarking.

  16. yessssssss. I made a chocolate avocado muffin a few years ago (a friend’s recipe)… I LOVED them, need to have them again. I will try this one, yum!

  17. Love avocado and chocolate so these are a must. They looked great.

  18. This sounds SO delicious!! YUMMY! 🙂

    I would love for you to share this with my Facebook Group for Crafts, Recipes, and Tips and Tricks:

    Thanks for joining Cooking and Crafting with J & J!

  19. I love avocados and muffins- perfect combo! I can’t wait to try! Pinned. Thanks for sharing!

  20. These look great! Is it possible to make them gluten free as well? I might just have to try and see how it goes…

    • I’m not sure actually! I’ve had good luck with the Enjoy Life gluten free blends so maybe try that flour?

  21. These Muffin’s look great, I will be making this recipe for my Granddaughters, they will love them. Thanks so much for sharing with us at Full Plate Thursday and have a fabulous 4th!
    Miz Helen

  22. I love avocados and nearly always have some. I am allergic to chocolate and may take your recipe and try it with carob. Thanks for the recipe.

  23. I’ve never made muffins with avocado before, but these look wonderful. I’m going to have to give these a try! Just wanted to stop by to let you know that I’m featuring this at our weekly link party.

  24. This looks so delicious! Lovely recipe.

  25. These look delicious! I love baking with avocados, and mixing them with chocolate is magical. 🙂

  26. Wow, this looks really good, Liz! I’ve made avocado pudding and avocado brownies before, but never avocado muffins – I think I need to try these 🙂 Thanks for the great recipe!


  27. Oh I’m trying this!! Those look so good and I have a ripe avocado!!


  28. Thank you for the recipe! I loved those muffins 🙂
    – I substituted agave with white sugar to make them less sweet (next time I will use even less).
    – I also substituted chocolate chips with pine nuts because I did not want the muffins too chocolaty.
    – The avocado gave me no uncomfortable flavor but just benefited the texture.
    – I baked mine for about 30 min as they were still too raw on the inside. They did not crumble and stayed deliciously juicy.

  29. I’m so happy you linked this up to our party!! I’m featuring your recipe over at the Friday Favorites linky party:

    Have a lovely day!

  30. What a great idea! Now I know how to use them up! Your picture of the muffin cut in half makes me want try making some now!

  31. These sound great! I have yet to bake with avocado but I think these sound like a good first try for me

  32. What a clever way to keep from wasting your avocados! I have to admit that I never thought of using them in baking before, but I will definitely be giving your strategy a try. These sound delicious and very healthy—SCORE!

  33. You are right, they are SO finicky. I’ll have to pin this recipe for the next time I have one going bad 🙂

  34. Yummy looking muffins! And a great way to get my kids to eat avocados! I love them but they are super picky 🙁

  35. I have a couple of overripe avocados sitting in my fridge right now. So glad you reminded me how well they go with chocolate. I’ve used them in a chocolate pudding, but baking with those 2 ingredients sounds like the best idea of all with this cold weather we’re having in the northeast/mid-Atlantic right now.


  1. […] been getting more on board with the meal prep craze. Having a big batch of these avocado muffins made it easy to ensure I always had a snack to pack with me for work. I also made a huge batch of […]

  2. […] This time, I experimented a bit and looked over a basic cupcake recipe and Liz’s recent avocado muffin recipe. They didn’t turn out too badly, they are edible and pretty good, but they were a bit moist. […]

  3. […] I got home, I grabbed a tangerine and mini avocado muffin. I’m loving the tangerines (again, from Trader Joe’s) but the amount of seeds in there […]

  4. […] Try these vegan chocolate avocado muffins! […]

  5. […] to white whole what flour, but I think it’s a bit better in baked goods. I used it in these chocolate avocado muffins and it was […]

  6. […] all started with these avocado muffins. It was the perfect way to use up a leftover avocado that was on the verge of being thrown out. […]

  7. […] 2. Vegan Chocolate Avocado Muffins […]

  8. […] mini vegan chocolate avocado muffins are my personal […]

  9. […] Chocolate Avocado Muffins by I Heart Vegetables […]

  10. […] Chocolate Avocado Muffins by I Heart Vegetables […]

  11. […] Vegan Chocolate Avocado Muffin Recipe inspired by I Heart […]

Speak Your Mind


Rate this recipe: