Double Chocolate Avocado Muffins

I was first introduced to avocado as a child. Back then I knew it as ‘Butter fruit’ and they are grown in abundance in my home town plantations. Little did I know back then that, this buttery fruit could be awesome in desserts.

With avocado being the new health food, I thought why not add some into muffins? It’s creamy, smooth texture can easily replace butter while making cakes. This super simple recipe is a double chocolate muffin made with mashed avocado and almond flour.


I used one large avocado, which yielded one cup of mash. I didn’t use any equipment, but a fork to mash it. The mash isn’t completely smooth. Once the muffins are baked, you can find tiny bits of avocado. If you don’t like the bits in your muffin, then go ahead and use a food processor to blend it into a smooth, creamy paste.


When you bite into these muffins, you get a rich chocolaty taste, lovely graininess from the almond flour and those chocolate chunks are to die for! People who are on a Keto diet can replace sugar with any keto sweeteners like Stevia or Erythritol, add keto friendly chocolate chips and Greek yogurt.

Once baked, let them cool completely on a wire rack. These keep fresh in the refrigerator for 3 – 5 days.

I hope you try this recipe and enjoy making them as much as I did.

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Happy Baking !! 🙂


Total PREP TIME : 40 Mins

Prep PREP TIME : 10 Mins

Baking PREP TIME : 30 Mins

Yields 7 muffins


  1. Eggs – 1
  2. Sugar – ¼ Cup
  3. Yogurt – 2 Tbsp
  4. Mashed Avocado – 1 Cup
  5. Vanilla Extract – 1 Tsp
  6. Almond Flour – 1/2 Cup
  7. Baking Powder – ½ Tsp
  8. Baking Soda – ½ Tsp
  9. Salt – ¼ Tsp
  10. Unsweetened Cocoa Powder – ¼ Cup
  11. Semi sweet Chocolate Chunks – 50 Grams


  1. Preheat oven to 180°C. Line muffins tray with muffin cases.
  2. In a bowl, beat egg and sugar until light and fluffy. Add yogurt, mashed avocado and vanilla extract. Mix well.
  3. Add almond flour, salt, baking powder and soda. Sift cocoa powder to avoid any lumps. Fold the mixture gently.
  4. Lastly, add chocolate chunks and fold. Scoop out a tablespoon of batter and fill muffin cases. Bake for 25 – 30 minutes or until an inserted skewer comes out clean.
  5. Cool on a wire rack completely before serving.



10 Comments Add yours

  1. Jyo says:

    That’s great combo…I justtt love it💕

    Liked by 1 person

    1. Thank you so much jyo ☺️❤️


  2. The muffins really look moist and adding the avocados for the soft texture is amazing. I am yet to try it for one of my bakes.

    Liked by 1 person

    1. Thanks Vidya. The yogurt and avocado makes it extremely moist. They melt in your mouth! Do give it a go. 🙂 👍🏼

      Liked by 1 person

  3. PS says:

    This looks delicious, and great part is -adding avocado in it. Its one of my favorites and healthy ingredient.


    1. Thank you ☺️. Avocados and chocolate pair really well together.

      Liked by 1 person

      1. PS says:

        Never tried that, but Now I am curious and excited to see how it tastes..!!!

        Liked by 1 person

        1. It tastes exactly like a rich dark chocolate cake. Do give it a go. 👍🏼☺️

          Liked by 1 person

          1. PS says:

            Yup…I am ready to go!!!! 🙂

            Liked by 1 person

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