This Chocolate Avocado Muffin recipe offers a delicious way to get in healthy fats while still enjoying a sweet treat. It’s the perfect thing to ease your way back in to healthy eating after a holiday season of indulgences.
Avocado in Your Muffin Recipe? Yep!
I love using avocado in baked goods. They add healthy fats, moistness and mild in flavor, and are a fantastic substitute for oil or butter. I am also a fan of using coconut milk in baked goods as well. With the addition of both coconut milk and avocado these muffins make for a very filling and satisfying snack.
I love this brand of box mixes from Cissé cocoa that Cost Plus World Market sells. They have a dark chocolate layer cake, these muffins and cookies. I am not normally a box-mix kind of person but they are super high quality ingredients and there is something to say for the convenience of a box mix during busy times. Box mixes are great as a starting point for this muffin recipe — I make them as stated on the box, though I often substitute, change or add ingredients.
When I first made this muffin recipe I only used 1/3 C avocado since the box calls for 1/3 c oil. I didn’t like how they turned out. Way too dense for my liking. So I upped the amount of avocado and added in more milk. They came out perfect.
These would be tasty with shredded zucchini added in or even shredded coconut. You could even add in a banana. The possibilities are endless!
Makes 12 muffins