Quick & Easy Chocolate Avocado Banana Muffins
Chocolate Avocado Banana Muffins. Fluffy, moist muffins with banana, avocado and chocolate chips. Great for dessert or as a snack! These muffins are naturally sweetened and contain fibre for those picky eaters. (Gluten-free adaptable).
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup chocolate chips (mini or regular kind both work)
- 1 cup all-purpose flour (or sub with gluten-free baking flour)
- 1 1/4 cup rolled oats (or sub with gluten-free rolled oats)
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1⁄4 tsp salt
- 3 ripened bananas
- 1 ripened avocado
- 1/2 cup maple syrup
- 1 large egg
- 1⁄3 cup coconut oil (melted)
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Into a blender or food processor, blend rolled oats until very finely grounded. It should have the same texture as flour.
- 3
In a large mixing bowl, whisk together your dry ingredients with the oat flour.
- 4
Then in another large bowl, mash your bananas and avocado with a potato masher or puree them in a clean blender or food processor. Mix in remaining wet ingredients.
- 5
Then mix in the wet ingredients into the dry ingredients just until combined. Do not over mix batter or this will make your muffins dense.
- 6
Lastly, gently fold in your chocolate chips with a spatula.
- 7
Fill a greased or lined muffin tin tray 3/4 full with the muffin batter. Bake for 15-19 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- 8
Immediately remove cooked muffins from tin to prevent overcooking and transfer to a wire rack to cool.