Avocado Chocolate Chip Muffins (Print Version)

Moist muffins with creamy avocado and chocolate chips—tender, satisfying, and great for any time of day.

# Components:

→ Wet Ingredients

01 - 1 large ripe avocado, peeled and pitted
02 - 1/2 cup vegetable oil
03 - 2 large eggs
04 - 3/4 cup granulated sugar
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 1/2 cup rolled oats
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt

→ Add-Ins

11 - 3/4 cup semisweet chocolate chips

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, mash the avocado until completely smooth.
03 - Whisk in the oil, eggs, sugar, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
05 - Add the dry ingredients to the wet mixture and stir gently until just combined; do not overmix.
06 - Fold in the chocolate chips.
07 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.
08 - Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses ingredients you already have in your pantry and fridge
  • Bakes up in just over half an hour
  • The avocado keeps these muffins extra moist without overpowering the flavor
  • No fancy equipment needed just bowls and a whisk
02 -
  • Muffins are lower in saturated fat than most traditional versions
  • They stay moist even the next day thanks to the avocado
  • Make ahead and freeze beautifully
03 -
  • Do not overmix once you add the dry ingredients or your muffins may get tough
  • Mash the avocado fully so there are no lumps which makes the texture silky
  • For higher rise let the filled muffin tin sit at room temperature for five minutes before baking
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