Chocolate Avocado Muffins Recipe

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Shanna Schad

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.

WorldMarket_Shanna_Schad_Avocado_Muffins_Recipe (6)

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!

Shop this post: Gold Textured Muffin Pan | Green Linen Napkin | White Mixing Bowl | Blue and White Measuring SpoonsDark Chocolate Cake Mix | Vanilla Extract | Coconut Milk | Chocolate Chips

Makes 12 muffins

8 Comments

  • Holly

    I think the coconut milk amount is incorrect. It reads as 1 1/2 cups 2 TBS. Shoukd it be 1/2 cup plus 2 TBS? I used a cup and a half of coconut milk and it made 18 regular muffins that didn’t have as strong of a chocolate flavor.

  • ART

    World Market Editorial
    02/20/2018 at 11:34 am
    Hi Donna,

    You can use coconut milk! Since canned coconut milk is thicker, the batter may be a little bit thinner, but you shouldn’t have to adjust anything.

    Thanks,
    World Market Editor

    I selected, copied, pasted without editing:
    Coconut milk mentioned twice in your 02/20/2018 at 11:34 am reply

    • Mgo

      THE most important part of any recipe is the CORRECT amounts of ingredients. Please tell us the exact amount of coconut milk. Is it 1 1/2 cups PLUS 2T or ????? I get that it can be canned or fresh…but please clarify the amount.

  • Donna

    Can you sub almond milk for the coconut milk? Would the consistency still be the same?

  • Patrick Ferry

    Is the cake mix vegan?

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