Vegan Chocolate 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!
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.
How to Bake with Avocados
Since avocados are high in fat, they’re a great substitute for butter or oil. They add plenty of moisture and fat to these muffins, and it’s healthy fat you can feel good about! To bake with avocado, slice the avocado in half, remove the pit, and scoop into a bowl. Mash it first, to make it easy to measure. In this particular recipe, you’ll need a medium-sized avocado, which is about 5 ounces, just over 1/2 cup.
Mix the dry ingredients first. Then add the avocado and liquid ingredients into a blender or food processor.
Blend until the liquid ingredients are smooth, with no lumps. Then mix the wet ingredients with the dry ingredients.
Drop the batter by spoonfuls into a mini muffin tin, and get baking! Not only are these muffins 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!
Tips for Making Chocolate Avocado Muffins
- Be sure your avocado is soft and ripe. If it’s a rock hard avocado, it’s going to be tough to blend.
- If you want to keep these totally vegan, be sure to use dairy free chocolate chips.
- Whole wheat pastry flour will produce a lighter muffin compared to regular whole wheat flour. If you can’t find whole wheat pastry flour, feel free to substitute all purpose flour.

Vegan Chocolate Avocado Muffin Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 20 1x
- Category: Breakfast or Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 ripe avocado
- 1/2 cup agave nectar
- 3/4 cup almond milk (unsweetened)
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/3 cup mini dark chocolate chips
Instructions
- Preheat the oven to 350.
- Combine the pastry flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In a food processor, blend the avocado, (peeled and pitted of course) with the agave, almond milk, coconut oil, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until combined.
- It might be a bit lumpy but just make sure you don’t have dry pockets of flour.
- Stir in the chocolate chips.
- Spoon the mixture into a mini muffin tin. Mine made about 20 mini muffins.
- 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.
Keywords: Avocado muffins
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.
Warning: these are so addicting. At least they’re made with whole grains & healthy fats! Don’t forget to pin this recipe for later! No avocados? No problem.

Try these chocolate chip banana muffins!
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!
★★★★★
I’m so happy you linked this up to our party!! I’m featuring your recipe over at the Friday Favorites linky party: https://be-alice.blogspot.com/2016/12/friday-favorites-week-351.html
Have a lovely day!
*Maisy
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.
★★★★★
Oh I’m trying this!! Those look so good and I have a ripe avocado!!
Tania
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!
*Maisy
These look delicious! I love baking with avocados, and mixing them with chocolate is magical. 🙂
It’s amazing how versatile avocados are!
This looks so delicious! Lovely recipe.
★★★★★
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. http://www.thelifeofjenniferdawn.com/2016/07/10-delicious-brunch-recipes-and-little.html
Thank you so much for the feature!!
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.
★★★★★
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
★★★★★