Save These avocado chocolate chip muffins blend creamy avocado with rich chocolate chips for an irresistible and healthier take on a classic muffin. I love pulling these out for breakfast or as an after-school snack plus they are quick to whip up and crowd-pleasing even for kids who claim they don’t like avocado.
I first baked these when I had a single too-ripe avocado to use up and now they are my go-to for busy mornings or anytime I want something a little better-for-you with my coffee.
Ingredients
- Ripe avocado: the star ingredient delivers creamy texture and healthy fats always pick an avocado that yields slightly to gentle pressure and has unblemished skin
- Vegetable oil: keeps the crumb light and moist use a neutral oil with no strong taste
- Eggs: act as a binder for rich texture make sure they are at room temperature for smoother mixing
- Granulated sugar: for sweetness but not too much so the muffin is balanced try to use fine white sugar for best blending
- Vanilla extract: deepens the overall flavor opt for real extract over imitation for best results
- All-purpose flour: forms the structured base always spoon the flour into your measuring cup and level it off so you don’t use too much
- Rolled oats: add extra fiber a hint of texture and rustic look choose old-fashioned oats over instant for better results
- Baking powder and baking soda: give the muffins rise and softness make sure your leaveners are fresh for best lift
- Salt: heightens the sweetness and rounds out the flavor always use a fine sea salt or kosher salt for better control
- Semisweet chocolate chips: create melty pockets and make the muffins extra special use quality chips and check for allergens if needed
Instructions
- Prep the Oven and Muffin Tin:
- Preheat your oven precisely to 350 degrees Fahrenheit which ensures even baking. Line a twelve-cup muffin tin with paper liners for easy removal or grease each cup with oil or nonstick spray.
- Mash the Avocado:
- Take your ripe avocado and mash it in a large mixing bowl until perfectly smooth with no visible chunks. The smoother the mash the creamier the final muffin texture.
- Mix Wet Ingredients:
- Add oil eggs sugar and vanilla into the bowl with your mashed avocado. Whisk until the mixture is completely combined and just a little frothy which means the eggs are well incorporated.
- Combine Dry Ingredients:
- In a separate mixing bowl combine the flour oats baking powder baking soda and salt. Whisk thoroughly to evenly distribute the leaveners and oats throughout the flour.
- Combine Wet and Dry Mixtures:
- Pour the dry mixture into the wet mixture and stir gently with a spatula or wooden spoon just until the flour streaks have disappeared. Be careful not to overmix the batter or the muffins may turn out dense.
- Fold in Chocolate Chips:
- Pour in the chocolate chips and gently fold so they are evenly scattered through the thick batter. Try not to overwork the batter at this stage to keep the muffin tender.
- Portion the Batter:
- Use a large spoon or ice cream scoop to divide the batter equally among the prepared muffin cups. Fill each one about three quarters full to allow room for the muffins to rise.
- Bake:
- Bake for about eighteen to twenty two minutes until the muffins are golden on top and a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool the Muffins:
- Let the muffins sit in the tin on a cooling rack for five minutes. Carefully lift them out and let cool fully on the rack to prevent a soggy bottom.
Save Every time I add those chocolate chips my daughter sneaks one off the cooling rack before breakfast is even ready. Avocado muffins always remind me of experimenting in my kitchen and turning surprises into family favorites.
Storage Tips
Keep the muffins in an airtight container at room temperature for up to three days. For longer storage freeze individually wrapped muffins and thaw as needed. I love to warm them up in a toaster oven for a few minutes just like fresh baked.
Ingredient Substitutions
Swap out the eggs for flaxseed eggs to make these muffins vegan. If you need to keep it dairy free stick to a plant based chocolate chip. Walnuts or pecans are a great swap in or addition if you want extra crunch.
Serving Suggestions
Serve these muffins slightly warm for the ultimate gooey chocolate experience. Top with a pat of salted butter or a smear of almond butter for a special treat. They are perfect packed in lunch boxes or as an afternoon pick me up with tea.
Cultural and Historical Context
Avocado as a baking ingredient might sound modern but it has been used as a butter substitute in various cuisines for generations. The addition of oats and chocolate chips makes these muffins a mashup of wholesome American baking traditions with a clever twist.
Seasonal Adaptations
Try adding a dash of cinnamon or nutmeg in fall for warm spice flavor. Mix in berries in summer for a burst of brightness. In winter serve with hot coffee or cocoa for a cozy treat.
Success Stories
Friends with picky eaters tell me their kids devour these muffins. One reader made a triple batch for a school bake sale and sold out in minutes. When I bake these for family brunches I never have leftovers.
Freezer Meal Conversion
You can make a double batch and freeze the muffins individually. They defrost overnight in the fridge or in just a few minutes in the microwave. I always keep some stashed away for unexpected guests or snack cravings.
Save These muffins are perfect for any occasion. Enjoy them warm or at room temperature.
Recipe Questions
- → Can I use a different oil instead of vegetable oil?
Yes, you can substitute vegetable oil with canola, melted coconut oil, or light olive oil for similar results.
- → How ripe should the avocado be?
Choose a fully ripe avocado with soft texture for easy mashing and smooth incorporation into the batter.
- → Can I make these muffins vegan?
Yes! Use flax eggs and dairy-free chocolate chips for a vegan-friendly version of these muffins.
- → How should I store the muffins?
Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for longer freshness.
- → Are there recommended mix-ins or toppings?
Chopped walnuts, pecans, or a sprinkle of rolled oats on top can add crunch and visual appeal to your muffins.