Chocolate Avocado Banana Muffins. Fluffy, moist and perfect for dessert or as a snack! These muffins are naturally sweetened with maple syrup and secretly contain some fibre. You can also easily make these gluten-free.
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These banana avocado chocolate chip muffins are so delicious! These serve well as a handheld snack or dessert for the family to enjoy, especially kids. They come together so easily with simple ingredients making it a breeze in the kitchen.
An added bonus is that the oats 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
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:
- All-purpose flour: or substitute with gluten-free baking flour (I like using Bob's Red Mill gluten-free baking flour)
- Rolled oats: if you're gluten-free make sure the oats are gluten-free on the label
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Wet:
- Ripened bananas
- Ripened avocado
- Maple syrup
- Egg
- Melted Coconut Oil
- Vanilla extract
Required: blender or food processor
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.
- Then in another large bowl, mash your bananas and avocado. Add remaining wet ingredients.
- Then mix in your wet ingredients into your dry just until combined. Do not over mix batter or this will make your muffins stiff.
- Lastly, gently fold in your chocolate chips with a spatula.
- Fill a greased or lined muffin tin 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 & Reheating
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.
Expert Tips
- Separate wet from dry ingredients and mix separately first.
- Do not overmix. This leads to stiff and dense muffins.
- Blend the oat flour finely. Using a high power blender will be your best friend in this recipe.
- Mash bananas and avocados well. 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.
Other recipes you may like!
- Hawaiian Butter Mochi
- Boba Mint Chocolate Mousse
- Dairy-Free Castella Cake
- Japanese Strawberry Rainbow Cake
- Dairy-Free Vanilla Bundt Cake
📖 Recipe
Quick & Easy Chocolate Avocado Banana Muffins
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.
- Then in another large bowl, mash your bananas and avocado. Add remaining wet ingredients.
- Then mix in your wet ingredients into your dry just until combined. Do not over mix batter or this will make your muffins stiff.
- Lastly, gently fold in your chocolate chips with a spatula.
- Fill a greased or lined muffin tin 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.
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!