Name: Gluten-Free Chocolate Avocado Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup gluten-free baking flour (or all purpose if you're not gluten-free); 1 1/4 cup oats (blended into a fine flour); 2 tbsp cocoa powder; 1 tsp baking soda; 1 1/2 tsp baking powder; 1⁄4 tsp salt; 3 banana (mashed); 1 avocado (mashed); 1/2 cup maple syrup; 1 egg; 1⁄3 cup coconut oil (melted); 1 teaspoon vanilla extract; 1/2 cup chocolate chips

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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.

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:

Dry:

gluten-free baking flour
rolled oats, blended into a fine flour
cocoa powder
baking soda
baking powder
salt

Wet:

Ripened bananas
Ripened avocado
maple syrup
egg
coconut oil, melted
vanilla extract
mini dark chocolate chips

Required: blender or food processor

Tips

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

FAQ

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?

Yes!

Can I use real flour?

Yes.

Other recipes you may like!

If you enjoyed my healthy banana avocado muffins recipe, check out these other baked good recipes:

Chocolate Coffee Mug Cake
Banana Chocolate Bread

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!

Christie

*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

christieathome

Chocolate Avocado Banana Muffins. Fluffy and moist and perfect for dessert oras a snack! These muffins are naturally sweetened with maple syrup. This recipe is Gluten-Free.

5 from 3 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dessert, Snack

Cuisine American

Servings muffins

Calories per serving 2155 kcal

Ingredients

Dry

1 cup gluten-free baking flour or all purpose if you're not gluten-free
1 ¼ cup oats blended into a fine flour
2 tablespoon cocoa powder
1 teaspoon baking soda
1 ½ teaspoon baking powder
1⁄4 teaspoon salt

Wet

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

Instructions

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.

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!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

Muffin Tin

Blender

Silicone Spatula 3-Piece Set

Measuring Set

Mixing bowl

Nutrition