Sunday, April 24, 2011

Double Chocolate Avocado Muffins

Featured Ingredient: Avocado

It was not too long ago during the “fat is worse than the bubonic plague” era that the creamy avocado was left to rot on store shelves. Thankfully, we have all come to our senses and avocado is once again considered what it should be: an exceptionally healthy food.

Yes, avocado contains a bunch of fat, but almost all of this comes from monounsaturated fat. A raft of studies has demonstrated that this particular guise of fat protects the ticker by helping improve cholesterol numbers. Add on top of this a smorgasbord of nutrients including folate, vitamin E, potassium, magnesium, vitamin K and vitamin C, and you have a bon afide superfood. Oh, and each half avocado supplies a whopping 7 grams of dietary fiber.

This was my first attempt at baking with avocado and I am pleased with the results. When you incorporate pureed avocado into baked goods you don’t need to use any eggs. So these chocolaty muffins could easily be vegan by using non-dairy milk such as hemp or soy instead of cow’s milk. I’ve discussed the benefits of kamut flour previously as a great alternative to standard wheat flour, but if you can’t locate it whole wheat pastry flour will do. Or try half all-purpose flour and half whole wheat flour. There is a fine line between these being moist and dry, so start testing them after about 20 minutes of baking time.

There are a lot of ways you can adjust the spices, nuts and sweeteners in this recipe to your liking, which is the beauty of so many muffin recipes.

Double Chocolate Avocado Muffins

1 1/2 cups kamut flour or whole wheat pastry flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon ground cloves

1/4 teaspoon cayenne (optional)

1/2 teaspoon cinnamon

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 medium-sized ripe avocado, pitted and peeled

2/3 cup pure maple syrup, preferably dark grade

3/4 cup milk

1/3 cup coconut oil, melted or other oil of choice

1 teaspoon pure vanilla extract

1/2 cup dark chocolate chunks

1/3 cup walnut pieces.

Preheat the oven to 350°. In a large bowl, whisk together the flour, cocoa powder, spices, baking powder, baking soda, and salt.

In a food processor or high powered blender such as the Vita-mix, puree the avocado, maple syrup, milk, oil, and vanilla extract together until smooth. Add the avocado mixture to the dry ingredients; mix until all the flour is combined. If the mixture is too dry, stir in additional milk. Fold in chocolate chunks and walnuts.

Divide the batter between 12 medium-sized muffin cups, and bake for about 22 minutes, or until a tester comes out with just a few crumbs. Let cool before unmolding.


  1. These sound and look fantasitco! Good to know eggs aren't necessary in avocado goods. I'm going to have to try baking with avocados - since I live in the land of avocados - but I love them so much that they get eaten raw before they get a chance to be in a baked good. :)

  2. Ditto about loving avocados. I make a great cold avocado soup in the summer. Such a versatile fruit.

  3. Well, eggs are never necessary in baking, you just need to replace with something more sensible (or use a recipe that doesn't use them in the first place). In fact they're detrimental and you get much better results without them! It always makes me sad to see cookie recipes etc with eggs, knowing they would be tastier without.

    Avocado is getting quite popular in desserts, but I haven't used it in baking before. Have to try this one some time.

  4. They were a wee bit dry when first made, but these muffins actually seemed to get moister over the last few days. And the chili seemed to get hotter too, making them all the more delicious!

  5. I have a batch in my oven right now....the first ones out looked a little dry, so I just sprinkled with a tiny bit of maple syrup! The batter was so good......YUM!

  6. Last batch in the oven....making them for friends! The batter was wonderful....first batch out looked a little dry, just a drop or two of maple syrup for frosting will do the trick!

  7. Good stuff Heide. These muffins really seem to become moister after a day or two. But perhaps I need to up the amount of moist ingredients in the recipe.

  8. It was a smashing success at our preschool snack time today!! 60 kids and 20 adults. We quadrupled the recipe using quality ingredients. Paired with freshly cut apples and strawberries. Interestingly enough, we used 2 ovens and 4 tins and baked at the same time. Not sure what happened but somehow one batch was more crumbly than the other. I will plan to do it again and test it out. Nice recipe! Posting on my Facebook wall for all to enjoy!

  9. That's awesome Brandy. What a great way to get kids to eat avocado!

  10. I made these this morning and they came out absolutely divine. They were moist, and almost fudge brownie like in the very center, but, completely cooked and welcome in texture. Everybody loved them.

    I used all purpose flour as I didn't have Kamut and substituted habanero powder (1/8th tsp) for cayenne, left out the clove pwd, and added a bit of coffee and extra milk till the batter was the consistency of that between traditional muffin mix and that of cake batter. (It was a bit too dry for me at first mixing, but I had used different flour). I baked them for 22 minutes but took them out at 18 and 20 minutes to check them as people were reporting dry muffins. I used a dark pan. As long as I saw one little crumb I was happy - just be careful not to hit a chocolate blob which mimics batter. Each muffin sprang back when pushed on the center but after coming out of the oven they deflated a little.

    This is really a great recipe and is full of healthy stuff! I will be making these a lot in the future. Thanks Muffin Tin Mania! I keep finding new favorite recipes on this blog.

    Joshua H.

  11. Wow, thanks for the feedback Joshua. I'm glad they worked out for you.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.