Healthy Chocolate Avocado Muffins


These muffins are sweetened with maple sugar and contain a dose of healthy fats from the avocado! In addition, it uses coconut oil as a substitute for an unhealthier option such as butter and almond milk as a healthy alternative to dairy milk! They’re perfect to go with your midday caffeine fix, as the dash of espresso makes them a great to have with a good cup of coffee.



  • 1 1/2 cups whole wheat (White, or wheat-free) flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp espresso powder or ground coffee beans
  • 1/4 tsp salt
  • 1 ripe avocado, pitted & peeled
  • 2/3 cup maple syrup (the real stuff)
  • 3/4 cup almond milk
  • 1/3 cup coconut OIL, melted
  • 1 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips
  1. Preheat your oven to 350*F. Prepare your muffin tin by greasing with non-stick cooking spray or baking liners.
  2. In a large bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, espresso powder and salt. Set aside.
  3. Measure the coconut OIL and melt in the microwave for 30 seconds. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.
  4. Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined. Fold in chocolate chips.
  5. Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool.
  6. Keep stored in an air-tight container. You can also keep them stored in the fridge, like we had to do once our place became too humid. They taste fantastic cold!




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