This is a print preview of "Avocado-Chocolate Muffins" recipe.

Avocado-Chocolate Muffins Recipe
by Deirdre Holmes

Avocado-Chocolate Muffins

After getting inspired to include the healthy mono-unsaturated fats, as well as many as 20 valuable nutrients in the avocado in baking, I found a couple of good looking recipes on Joy the Baker's website. I took a cake recipe of Joy's as a starting point, and created a healthier muffin version.

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 12


  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-2 teaspoons cinnamon
  • 1 teaspoons freshly ground nutmeg
  • 1/3 cup vegetable oil (I used canola oil, but light olive oil or coconut are good options too)
  • 1 1/2 avocados, well ripened, and very well mashed (a fork works fine, but you can also use a food processor)
  • 1 1/2 cups maple syrup (I prefer grade B for a deeper, rich flavor and more nutrients)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350º F.
  2. Sift together all of the dry ingredients.
  3. Mix all the wet ingredients together in a bowl, including the mashed avocado.
  4. Combine wet and dry ingredients, and mix with a wooden spoon until smooth.
  5. Spoon batter into a greased muffin tins or paper baking cups. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.