Chocolate Avocado Banana Muffins. Fluffy, moist and perfect for dessert or as a snack! These muffins are naturally sweetened with maple syrup. This recipe is Gluten-Free.
These banana avocado chocolate chip muffins are gluten free as they are made with gluten free oat flour. This makes the muffins more fibrous as well! They're also great for those who have gluten allergies if you can find the gluten-free kind.
Easy chocolate avocado muffins
My chocolate avocado muffins recipe is so simple and easy to make! You’re simply mixing your wet and dry ingredients into a mixing bowl and then scooping a portion into a muffin tray to bake. That’s it! I will teach you how to make Chocolate Avocado Banana Muffins in the recipe card below.
What you’ll need
The below ingredients are required for my banana avocado chocolate muffins. Please scroll down to the below Recipe card for full measurements:
- gluten-free baking flour
- rolled oats, blended into a fine flour
- cocoa powder
- baking soda
- baking powder
- Ripened bananas
- Ripened avocado
- maple syrup
- coconut oil, melted
- vanilla extract
- mini dark chocolate chips
Required: blender or food processor
Below are tips on making avocado chocolate chip muffins:
Separate wet from dry
Make sure to mix your wet ingredients separately from your dry. This allows for the ingredients to better incorporate without overmixing.
Do not overmix
This leads to very stiff muffins that won’t be fluffy!
Blend the oat flour finely
Using a high power blender will be your best friend in this recipe as we need to finely grind the oat flour. If you can find pre-ground oat flour, then even better! If you don't own a blender, a food processor will work too.
Mash bananas well
This will allow them to better incorporate into the muffins creating moisture.
Grease muffin pan well
Make sure to grease your muffin pan or use reusable silicone muffin cups like I did for my banana avocado chocolate chip muffins
Remove muffins from tin after baking
After your avocado banana chocolate muffins come out of the oven remove them from the muffin pan immediately and place them on a cooling rack to prevent it from cooking further
Below are frequently asked questions about this healthy chocolate avocado muffins recipe:
How long will these muffins last?
If stored in an airtight container, they should last 4-5 days. I would recommend refrigerating them by Day 3 to prevent bacteria growth.
Can I use dairy?
Can I use real flour?
Other recipes you may like!
If you enjoyed my healthy banana avocado muffins recipe, check out these other baked good recipes:
I hope you give my Chocolate Avocado Banana Muffins a try and enjoy it!
If you enjoyed my chocolate banana and avocado muffins, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
*This post for my avocado banana chocolate chip muffins contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Gluten-Free Chocolate Avocado Banana Muffins
- 3 banana mashed
- 1 avocado mashed
- ½ cup maple syrup
- 1 egg
- 1⁄3 cup coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- Preheat oven to 375 degrees F.
- In a large mixing bowl, whisk together your dry ingredients.
- Then in another bowl, mash your bananas and avocado. Add remaining wet ingredients into bowl, except for the chocolate chips.
- Then mix in your wet ingredients into your dry. Do not over mix batter or this will make your muffins stiff. Then gently fold in your chocolate chips.
- Using an ice cream scoop, fill greased muffin tin until full. Bake for 17-19 minutes.