Why You’ll Love This Recipe
If you’re looking for a way to enjoy chocolatey goodness without the guilt, these Fudgy Chocolate Avocado Muffins are the answer. The avocado provides a healthy dose of creamy texture, making the muffins extra fudgy, while the combination of Greek yogurt and milk keeps them moist without adding extra fat. Plus, the Truvia Baking Blend or sugar gives just the right amount of sweetness. With a hint of vanilla and rich chocolate chips, these muffins are perfect for those who want something indulgent but also nourishing.
Ingredients
- 2 cups all-purpose flour (can use white whole wheat if desired)
- 1/4 cup + 2 tbsp. Truvia Baking Blend or about 3/4 cup sugar
- 1/2 cup cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup chocolate chips
- 1 avocado, mashed well (about 1/2 cup)
- 1 5.3-oz container fat-free plain Greek yogurt
- 1 cup fat-free milk
- 1/4 cup canola or coconut oil
- 1 tsp. vanilla extract
- 1/4 cup chocolate chips for topping (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
- Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, Truvia Baking Blend (or sugar), cocoa powder, baking soda, and salt. Stir to mix well.
- Combine the Wet Ingredients: In a separate bowl, mash the avocado until smooth. Add the Greek yogurt, fat-free milk, canola or coconut oil, and vanilla extract. Stir everything together until smooth and well combined.
- Add the Wet to the Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter, as this can lead to dense muffins.
- Add Chocolate Chips: Gently fold in 3/4 cup of chocolate chips to the batter, making sure they are evenly distributed.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full. If desired, sprinkle a few extra chocolate chips on top of each muffin.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Cool and Serve: Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep time: 10 minutes
- Cook time: 18-22 minutes
- Total time: 30 minutes
Variations
- Dairy-Free: To make these muffins dairy-free, use non-dairy yogurt and a plant-based milk like almond or oat milk.
- Sugar-Free: Use 1/2 cup of a sugar-free sweetener like stevia or monk fruit to make these muffins sugar-free.
- Add Nuts: For extra crunch and flavor, add chopped walnuts, almonds, or pecans to the batter.
- Mini Muffins: You can make mini versions of these muffins by using a mini muffin tin. Just adjust the baking time to about 10-12 minutes.
Storage/Reheating
Store these muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. To freeze, wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat frozen muffins in the microwave for 20-30 seconds.
FAQs
1. Can I use a different type of flour?
Yes, you can use white whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour in this recipe.
2. How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If it comes out with wet batter, continue baking for a few more minutes.
3. Can I replace the avocado with something else?
If you don’t have avocado, you can substitute it with mashed banana or applesauce for a similar texture, but the flavor will change slightly.
4. Can I use full-fat Greek yogurt instead of fat-free yogurt?
Yes, you can use full-fat Greek yogurt if you prefer, but the muffins will have a slightly higher fat content.
5. Are these muffins gluten-free?
They are not gluten-free unless you substitute the flour with a gluten-free flour blend.
6. Can I use other types of sweeteners besides Truvia?
Yes, you can substitute Truvia with your preferred sweetener, such as honey, maple syrup, or coconut sugar. Just be mindful that it may affect the consistency.
7. How can I make these muffins sweeter?
If you prefer sweeter muffins, you can increase the amount of sugar or sweetener by 2-3 tablespoons or add extra chocolate chips.
8. Can I freeze these muffins?
Yes, these muffins freeze well. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat in the microwave when ready to eat.
9. Can I add more chocolate chips to the batter?
Yes, you can add more chocolate chips to the batter if you want a more decadent muffin. Just make sure the batter doesn’t get too thick.
10. How do I prevent the muffins from sinking in the middle?
To avoid sinking in the middle, be sure to fill the muffin cups only 2/3 full and avoid overmixing the batter.
Conclusion
These Fudgy Chocolate Avocado Muffins are a delicious, healthy alternative to traditional chocolate muffins. Thanks to the creamy avocado, they stay moist and fudgy while still being packed with nutritious ingredients like Greek yogurt and whole wheat flour. Whether you enjoy them for breakfast, dessert, or as an afternoon snack, these muffins will satisfy your chocolate cravings without the guilt. They’re simple to make, customizable, and absolutely irresistible!
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Fudgy Chocolate Avocado Muffins
These Fudgy Chocolate Avocado Muffins are a healthier take on classic chocolate muffins, combining creamy avocado, Greek yogurt, and whole wheat flour for a moist, fudgy treat.
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour (can use white whole wheat if desired)
1/4 cup + 2 tbsp. Truvia Baking Blend or about 3/4 cup sugar
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup chocolate chips
1 avocado, mashed well (about 1/2 cup)
1 5.3-oz container fat-free plain Greek yogurt
1 cup fat-free milk
1/4 cup canola or coconut oil
1 tsp. vanilla extract
1/4 cup chocolate chips for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
- Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, Truvia Baking Blend (or sugar), cocoa powder, baking soda, and salt. Stir to mix well.
- Combine the Wet Ingredients: In a separate bowl, mash the avocado until smooth. Add the Greek yogurt, fat-free milk, canola or coconut oil, and vanilla extract. Stir everything together until smooth and well combined.
- Add the Wet to the Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter, as this can lead to dense muffins.
- Add Chocolate Chips: Gently fold in 3/4 cup of chocolate chips to the batter, making sure they are evenly distributed.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full. If desired, sprinkle a few extra chocolate chips on top of each muffin.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Cool and Serve: Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
To make these muffins dairy-free, use non-dairy yogurt and plant-based milk like almond or oat milk.
For a sugar-free version, use a sugar-free sweetener like stevia or monk fruit.
Feel free to add nuts like walnuts or almonds for extra crunch.
Mini muffins can be made by using a mini muffin tin, adjusting the baking time to about 10-12 minutes.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg