Double Chocolate Avocado Muffins (Keto & Paleo)

Death by Chocolate it is! I made my funeral arrangements while these Double Chocolate Avocado Muffins were in the oven, and it was most certainly a good call. Ultra deep chocolatey flavor in tall, tender cakes topped with chocolate chips. 

These muffins are not too sweet – they’re more on the dark chocolate end of the spectrum, so they make for a good breakfast muffin and not just a dessert.

Ingredients for Double Chocolate Avocado Muffins:

Just look at that ingredients list. Everything’s whole and natural – so you’re not feeding yourself trashy, empty calories. Does this mean you can have that 3rd one first thing in the morning? Maybe? Well at least you don’t need to feel super guilty.

• Ripe Avocados
• Almond flour and Coconut flour to make these avocado brownies paleo and keto friendly
• Unsweetened Cocoa Powder or Cacao Powder
• Baking Powder
• Stevia sweetener for a sugar fee avocado muffins recipe
• Almond Milk
• Eggs
• Chocolate chips – because these are chocolate chip chocolate avocado muffins (that’s the double part)
• Vanilla Extract to compliment the chocolate flavor
• A bit of Salt

What makes Avocado Chocolate Muffins Healthy?

They’re made with avocado and have no oil or butter, so they’re good for you right. Healthy fats FTW!

There’s no sugar in these muffins since they’re sweetened with stevia powder.

Since they’re made with almond and coconut flour and have no normal flour here, these avocado muffins are gluten free too!

Can you store Avocado muffins?

Yes! These muffins will keep on the counter top for 2-3 days in an airtight container.

You can also put the in the fridge for 5-7 days and in the freezer (individually wrapped and in freezer bags) for a few months.

Some more Low Carb dessert recipes to try:

• Paleo Pumpkin Swirl Brownies
• Triple Chocolate Zucchini Brownies
• Paleo Chocolate Chip Skillet Cookie

Double Chocolate Avocado Muffins (Keto & Paleo)

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 6 large muffins

Calories: 151kcal

Course: Breakfast, Dessert

Cuisine: American

Double Chocolate Avocado Muffins have an ultra deep chocolatey flavor in tall, tender cakes topped with chocolate chips. Made with Avocado and no oil or butter, you might just be okay with having 2-3 of these for breakfast!

Ingredients

• 1 medium Avocado, or ⅔ cup Mashed, 156g
• 5 Tbsp Almond Flour, 37g
• 5 Tbsp Coconut Flour, 40g
• 2 tsp Baking Powder
• 5 Tbsp Unsweetened Cocoa Powder
• Stevia Sweetener, 3 Tbsp sugar worth (Use your brand's Conversion Chart)
• ⅛ tsp Salt
• ½ cup Almond Milk
• 2 Eggs
• 2 tsp Vanilla Extract
• 1 Tbsp Mini Chocolate Chips, Stevia Sweetened , 14g

Instructions

• Preheat the oven to 375°F.
• Grease a large 6-cup muffin pan with coconut oil.
• Halve, de-seed, peel and gently mash avocado with the back of a fork in a small bowl.
• In a large bowl, combine and uniformly mix both flours, cocoa powder, baking powder, sweetener and salt.
• In a large bowl, whisk together milk, eggs and vanilla extract.
• Add dry ingredients to wet, and whisk to remove clumps. Batter will be dry.
• Fold in the mashed avocado.
• Divide batter equally among muffin cups, filling about ⅔ of the way.
• Bake for about 18-20 minutes or until a toothpick inserted into center comes out with little or no crumbs attached.
• Top with chocolate chips just after taking the pan out of the oven.
• Let muffins sit 15 minutes before removing form pan.

Notes

Storage:

• Cool muffins completely before storing.
• Room temperature: 1-2 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 5-7 days in an airtight glass container.

Product Recommendation:

• Lily’s Dark Chocolate Baking Chips

Nutrition:

• Servings: 6 large muffins | Serving size: 1 muffin
• Calories: 151kcal
• Fat: 11g | Saturated fat: 2.5g
• Carbohydrates: 11g | Fiber: 6.7g | Sugar: 0.6g
• Protein: 5.4g