Chocolate Avocado Banana Muffins. Fluffy, moist muffins with banana, avocado and chocolate chips. Great for dessert or as a snack! These muffins are naturally sweetened and contain fibre for those picky eaters. (Gluten-free adaptable).
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An added bonus is that the oats, avocado and bananas make the muffins more fibrous as well! If you want to make these gluten-free, use gluten-free oats and gluten-free baking flour.
I've made these muffins so many times, I've lost count. They're the perfect treat when you want something sweet but not overly indulgent!
Ingredients & Substitutes
Please scroll down to the below Recipe card for full measurements:
- Chocolate chips: I used the mini kind but you can use the regular kind.
Dry Ingredients
- All-purpose flour: a general use or plain flour
- Rolled oats
- Cocoa powder
- Baking soda
- Baking powder: to help the muffins rise
- Salt
Wet Ingredients
- Ripened bananas
- Ripened avocado: to tell if your avocado is ripe, it should be dark green on the skin and thumb-tender.
- Maple syrup: or substitute with honey or white granulated sugar if you wish
- Egg
- Melted Coconut Oil: or substitute with any neutral tasting oil like avocado oil, canola oil or vegetable oil.
- Vanilla extract
Variations
- For a gluten-free version: substitute the all-purpose flour with a gluten-free baking flour (I like using Bob's Red Mill gluten-free baking flour) and the rolled oats with a certified gluten-free kind.
Required Equipment
- blender or food processor
- whisk
- large mixing bowl
- muffin tray
- scale or measuring sets
- spatula
- muffin liners
Expert Tips
- Separate wet from dry ingredients and mix separately first.
- Blend the oat flour finely. Using a high power blender will be your best friend in this recipe.
- Do not over mix the batter. This leads to stiff and dense muffins.
- Mash bananas and avocados well with a potato masher or puree them in a food processor. This will allow them to better incorporate into the muffins creating moisture.
- Don't leave muffins in the muffin tray. This residual heat will overcook them.
Instructions
Below are step-by-step instructions on how to make chocolate avocado banana muffins:
- Preheat oven to 375 degrees F.
- Into a blender or food processor, blend rolled oats until very finely grounded. It should have the same texture as flour.
- In a large mixing bowl, whisk together your dry ingredients with the oat flour.
- Then in another large bowl, mash your bananas and avocado with a potato masher or puree them in a clean blender or food processor. Mix in remaining wet ingredients.
- Then mix in the wet ingredients into the dry ingredients just until combined. Do not over mix batter or this will make your muffins dense.
- Lastly, gently fold in your chocolate chips with a spatula.
- Fill a greased or lined muffin tin tray ¾ full with the muffin batter. Bake for 15-19 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Immediately remove cooked muffins from tin to prevent overcooking and transfer to a wire rack to cool.
Storage
- Leftover muffins will last up to 4 days stored in an airtight container at room temperature or in the fridge. To reheat cold muffins, microwave for 30-45 seconds each.
- Freezer-friendly? These chocolate banana avocado muffins can be frozen up to 3 months or until freezer burn. Just let them cool down, wrap them each in plastic wrap and store them in a freezer-friendly bag. To enjoy, thaw them and reheat in the microwave until warm.
Pairing Suggestions
These chocolate avocado banana muffins serve well with:
- coffee, tea or milk
- cakes, pastries or other desserts
- fresh fruit
- broken apart and served in a ice cream, yogurt bowl or smoothie bowl
FAQ
Can I make these muffins in advance?
This can be made in advance and stored in an airtight container in the fridge or at room temperature for up to 4 days.
Can you freeze the uncooked muffin batter?
Yes, you can freeze the muffin batter in a freezer-safe bag and then allow it to thaw out in the fridge over night. To bake, bake as instructed.
📖 Recipe
Quick & Easy Chocolate Avocado Banana Muffins
Chocolate Avocado Banana Muffins. Fluffy, moist muffins with banana, avocado and chocolate chips. Great for dessert or as a snack! These muffins are naturally sweetened and contain fibre for those picky eaters. (Gluten-free adaptable).
Ingredients
- ½ cup chocolate chips mini or regular kind both work
Dry
- 1 cup all-purpose flour or sub with gluten-free baking flour
- 1 ¼ cup rolled oats or sub with gluten-free rolled oats
- 2 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1⁄4 teaspoon salt
Wet
- 3 ripened bananas
- 1 ripened avocado
- ½ cup maple syrup
- 1 large egg
- 1⁄3 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F.
- Into a blender or food processor, blend rolled oats until very finely grounded. It should have the same texture as flour.
- In a large mixing bowl, whisk together your dry ingredients with the oat flour.
- Then in another large bowl, mash your bananas and avocado with a potato masher or puree them in a clean blender or food processor. Mix in remaining wet ingredients.
- Then mix in the wet ingredients into the dry ingredients just until combined. Do not over mix batter or this will make your muffins dense.
- Lastly, gently fold in your chocolate chips with a spatula.
- Fill a greased or lined muffin tin tray ¾ full with the muffin batter. Bake for 15-19 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Immediately remove cooked muffins from tin to prevent overcooking and transfer to a wire rack to cool.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 2155kcal | Carbohydrates: 36g | Protein: 3g | Fat: 239g | Saturated Fat: 196g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 2868mg | Potassium: 266mg | Fiber: 4g | Sugar: 15g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
Dee
Great muffins! Any idea what the calorie count is?
christieathome
Thanks so much! Sorry unfortunately I don't.
Zahir
Thank you 😊
zahir
Hi. I have tried your recipie and is so delicious. I was wondering if i could make a cake from this batter?
Thanks
christieathome
Thank you so much Zahir! I've never personally tried that but I'm sure you could and add some additional time since it's a larger cake format. Poking it every now and then until your toothpick comes out clean but also ensure it doesn't bake for too long to dry it out. Good luck!
Cayla
Replacement for the avocado? Could I use brown sugar or honey instead of maple syrup?
christieathome
You can use banana to sub in for the avocado. Yes you may use brown sugar/honey instead of maple syrup.
Danielle
This is by far my favorite recipe! I’ve been trying to find good gluten free snacks, and this one is a must!
christieathome
Thank you so much for your kind comment Danielle! I appreciate this so much!