Quick & Easy Chocolate Avocado Banana Muffins
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 as I share substitutes below.
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.
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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