Name: Devastating Avocado Double Chocolate Muffins, Only 250 Cals
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: ⅔ cup dutch process cocoa powder; 1 ¾ cups all purpose flour; 1 ¼ cups firmly packed light brown sugar; 1 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; 2 large eggs; 1 cup fat free milk; 1 tsp vanilla; 2 tsp vinegar; ¼ cup melted unsalted butter; ¼ cup mashed avocado; 1 ½ cups semi-sweet chocolate chips

Jump to Recipe

Okay, who’s ready for a little baking adventure? I’m always on the hunt for ways to sneak in some extra goodness into my treats, and honestly, sometimes the most unexpected ingredients make the *best* desserts. Ever think of adding avocado to your muffins? Trust me, you’re about to be a convert! These Avocado Double Chocolate Muffins are seriously moist, intensely chocolatey, and have a secret weapon: avocado!

The avocado is what makes these muffins so special. You won’t taste it, I promise! It just adds this incredible moisture and a dose of healthy fats. Which, let’s be real, we can all use a little more of! I remember the first time I tried baking with avocado; I was so skeptical. I thought, “Avocado? In a muffin? No way!” But wow, was I wrong. They came out unbelievably soft and fudgy, and I’ve been hooked ever since. You’ve gotta try these – they’re my go-to when I want a healthier (but still totally decadent) treat!

Avocado Double Chocolate Muffins - detail 1

Why You’ll Love These Avocado Double Chocolate Muffins

Okay, so why should you bake these bad boys? Let me tell you, you’re gonna be obsessed! Here’s the lowdown:

Easy Baking

Seriously, these are a breeze! The prep time is super quick, and the instructions are so straightforward. Even if you’re a beginner baker, you can totally nail these!
Rich Chocolate Flavor

Hello, double chocolate! We’re talking cocoa powder *and* chocolate chips. It’s a chocolate lover’s dream come true. So decadent!
Surprisingly Moist Texture

That avocado? It works magic! These muffins are unbelievably moist and tender. No dry, crumbly muffins here, I promise!
Healthier Treat

Okay, they’re still muffins, but with the avocado, you’re getting some healthy fats and nutrients in there. So, you know, a little less guilt. 😉

Ingredients for Avocado Double Chocolate Muffins

Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing Avocado Double Chocolate Muffins. Don’t skimp on the ingredients – quality in, deliciousness out, ya know?

Dry Ingredients

Grab your flour (all-purpose!), dutch process cocoa powder (this is important!), light brown sugar (pack it in that cup!), baking powder, baking soda, and a pinch of salt. That dutch process cocoa? It makes ALL the difference, trust me!

Wet Ingredients

You’ll need two large eggs, a cup of fat-free milk (any kind works, really!), a teaspoon of vanilla extract, two teaspoons of vinegar (don’t worry, you won’t taste it!), a quarter cup of melted unsalted butter, and a quarter cup of mashed avocado. Make sure those eggs are large, it matters!

Chocolate Chips

And of course, what are double chocolate muffins without the chocolate chips? You’ll need a total of 1 ½ cups of semi-sweet chocolate chips. I usually throw 1 cup into the batter and save the other ½ cup for sprinkling on top. Because, chocolate!

How to Make Avocado Double Chocolate Muffins: Step-by-Step Instructions

Okay, let’s get baking! Follow these steps, and you’ll have amazing Avocado Double Chocolate Muffins in no time. Don’t worry, it’s easier than it looks!

Preparing the Oven and Muffin Pan

First things first, crank that oven up to 400°F (200°C). While it’s preheating, let’s get our muffin pan ready. Line a 12-cup muffin pan with those cute little muffin liners. Paper or silicone, whatever you’ve got!

Combining the Dry Ingredients

Now, in a big bowl (I love using a nice, roomy one!), toss in your cocoa powder, flour, sugar, baking powder, baking soda, and salt. Grab a whisk and give it a good mix until everything’s totally combined. You don’t want any clumps of cocoa hiding in there!

Blending the Wet Ingredients

Time for the *magic*! In your blender, throw in the eggs, milk, vanilla, vinegar, melted butter, and that mashed avocado. Blend it all up until it’s super smooth – no chunks allowed! Then, pour this wet mixture into your bowl with the dry ingredients. Whisk it all together until the batter is smooth and gorgeous. Don’t worry if there are a few tiny lumps, but try to get it mostly combined.

Adding Chocolate Chips and Baking

Alright, time for the best part – chocolate! Gently stir in 1 cup of those semi-sweet chocolate chips into the batter. Now, grab a big ice cream scoop (makes life SO much easier!), and divide the batter evenly among those 12 muffin cups. Sprinkle the tops of the muffins with the remaining chocolate chips, and gently push them halfway into the batter. Bake for about 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let them cool a bit before you devour them. Enjoy!

Avocado Double Chocolate Muffins - detail 2

Tips for the Best Avocado Double Chocolate Muffins

Want bakery-worthy Avocado Double Chocolate Muffins *every* time? Of course, you do! Here are my top tips for muffin perfection:

Don’t Overmix the Batter

Seriously, resist the urge! Overmixing develops the gluten in the flour, and that means tough, chewy muffins. No one wants that! Mix just until everything’s combined, a few streaks of flour are okay.

Use Quality Cocoa Powder

I can’t stress this enough! That dutch process cocoa really makes a difference. It gives the muffins a richer, deeper chocolate flavor that you just can’t get with regular cocoa. Splurge a little, you deserve it!

Check for Doneness

That toothpick test is key! Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs attached, you’re good to go! If it’s got wet batter on it, pop ’em back in the oven for a few more minutes. Keep an eye on them!

Ingredient Notes and Substitutions for Avocado Double Chocolate Muffins

Let’s talk ingredients! Got a question about something? Need to make a swap? I’ve got you covered. These Avocado Double Chocolate Muffins are pretty forgiving, but here are some notes to help you out!

Avocado

I usually use a Hass avocado – they’re creamy and perfect! But honestly, any ripe avocado will work. No avocado? Unsweetened applesauce is a great substitute! Use the same amount.

Milk

I typically use fat-free milk, but almond milk, soy milk, or even regular milk will work just fine. Use whatever you have on hand!

Chocolate Chips

Semi-sweet is my go-to, but feel free to experiment! Dark chocolate chips for a richer flavor, or even white chocolate chips for a fun twist. Go wild!

Frequently Asked Questions About Avocado Double Chocolate Muffins

Got questions about these amazing Avocado Double Chocolate Muffins? I’ve got answers! Here are a few common questions I get asked all the time:

Can I freeze these Avocado Double Chocolate Muffins?

Absolutely! These freeze beautifully. Just let them cool completely, then wrap them individually in plastic wrap and pop them in a freezer bag. They’ll keep for up to 2-3 months. To thaw, just leave them at room temperature for an hour or so. Easy peasy!

How do I store these Avocado Double Chocolate Muffins?

To keep these Avocado Double Chocolate Muffins fresh, store them in an airtight container at room temperature. They’ll stay moist and delicious for about 2-3 days. If it’s super humid where you are, you might want to pop them in the fridge to prevent them from getting too sticky.

Can I use whole wheat flour in these Avocado Double Chocolate Muffins?

You *can*, but it’ll change the texture a bit. Whole wheat flour will make the muffins a little denser and chewier. If you want to try it, I’d recommend swapping out only about half of the all-purpose flour for whole wheat. That way, you’ll get a little extra fiber without sacrificing too much of that light, tender crumb we all love!

Serving Suggestions for Avocado Double Chocolate Muffins

Okay, so you’ve got these amazing Avocado Double Chocolate Muffins… now what? Here are a couple of my favorite ways to enjoy them!

Coffee or Tea

Seriously, a warm muffin and a cup of coffee or tea? The perfect way to start the day (or end it!). The chocolatey flavor goes *so* well with a nice, strong cup of joe.

Vanilla Ice Cream

Want to take these to the next level? Warm up a muffin slightly and top it with a scoop of vanilla ice cream. Trust me, it’s heavenly! The cold ice cream and warm muffin? Ugh, perfection!

Nutritional Information for Avocado Double Chocolate Muffins

Alright, let’s get down to the nitty-gritty! Here’s a rough estimate of the nutritional info for one of these yummy Avocado Double Chocolate Muffins. Keep in mind, it’s just an estimate, and it can vary depending on the exact ingredients you use. But here’s a general idea:

Calories: About 250
Fat: Around 10g
Protein: Roughly 4g
Carbohydrates: About 40g

So, you know, enjoy in moderation! 😉

Enjoy Your Delicious Avocado Double Chocolate Muffins!

Okay, go bake these Avocado Double Chocolate Muffins and tell me what you think! Don’t forget to rate the recipe and leave a comment – I wanna hear all about it!