Soft, moist, fudgy, and gooey chocolate muffins made with avocado! These gluten-free and dairy-free muffins are perfect for breakfast or afternoon snack. They are healthy and full of chocolate flavor!
If you love chocolate, then you’re in for a treat! These muffins are not only healthy, they are gluten-free and dairy-free and baked with simple ingredients.
How To Make The Muffins
- First, you’ll need to add the avocado to the food processor and process until there are no chunks and its velvety and smooth.
- Next, add the eggs and vanilla extract and process until mixed.
- Add the chocolate and coconut oil to a medium bowl and melt in the microwave at 30 seconds interval until chocolate is melted. Be sure to stir after very 30 seconds. Let it cool before adding it to the food processor.
- Add the melted chocolate to the food processor and process the ingredients.
- Add the coconut sugar, almond flour, baking soda and baking powder to the food processor.
- Let the batter to sit for 10-15 minutes.
- Add the batter to the muffins pan and bake for 25-30 minutes.
- Let the muffins to cool before enjoying! Add some vanilla ice cream to top them off!
Some Tips When Making These Muffins
- When baking with almond flour, you always want to let your batter to sit for 10-15 minutes, because this will allow the almond flour to absorb all the liquids.
- You don’t want to over-bake these muffins, you want them to be moist so remove them from the oven and allow them to rest and continue baking outside before enjoying them.
- If you don’t have a food processor, just use a fork to mash the avocado and whisk all the ingredients in a bowl.
- Coconut sugar will not mix like granulated sugar does, because it is a little coarse.
Gluten-Free Double Chocolate Avocado Muffins
Soft, moist, fudgy, and gooey chocolate muffins made with avocado! These gluten-free and dairy-free muffins are perfect for breakfast or afternoon snack. They are healthy and full of chocolate flavor!
Ingredients
- 1 avocado
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 1 tbsp coconut oil
- 1 cup chopped chocolate, semi-sweet or dark
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cocoa powder
- handful of chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line muffin pan with cupcake liners or spray using a baking spray.
- Add avocado to the food processor and process until smooth and there are no chunks.
- Add the eggs and vanilla extract and process until mixed.
- Add the chocolate and coconut oil to a medium bowl and melt in the microwave at 30 seconds interval until chocolate is melted. Be sure to stir after very 30 seconds. Let it cool before adding it to the food processor. Add the melted chocolate to the food processor and process the ingredients.
- Add the coconut sugar, almond flour, baking soda and baking powder to the food processor. Let the batter to sit for 10-15 minutes. Add the batter to the muffins pan and bake for 25-30 minutes.
