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Chocolate muffins on a plate

Vegan Chocolate Avocado Muffin Recipe

  • Author: Liz Thomson
  • 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


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!



  • 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


  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.

Keywords: Avocado muffins