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).

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert, Snack

Cuisine American

Servings muffins

Calories per serving 2155 kcal

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.

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