Flourless Chocolate Avocado Mini Muffins

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You may find it hard to believe but chocolate and avocado are a match made in heaven. The creamy richness of avocado plays very nicely with the deep bitter notes of cocoa powder. These flourless muffins are a perfect way to combine the two flavors. They’re incredibly healthy, gluten-free, nut-free and dairy-free. And they were a huge hit with my kids!

(26 votes, average: 3.62 out of 5)
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Flourless Chocolate Avocado Mini Muffins

Ingredients

  • 1 ripe California avocado
  • 1 cup sunflower seed butter
  • 2 large eggs
  • 6 tbsp water
  • 6 tbsp cocoa powder
  • Sweetener equivalent to 1/4 cup sugar (more to taste)
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/4 cup Lily’s chips

Instructions

  1. Preheat oven to 350F and grease a mini-muffin tin well.
  2. Add avocado, sunflower seed butter, eggs and water to a high-powered blender or food processor. Blend until smooth.
  3. Add cocoa powder, sweetener, baking soda and vanilla extract and continue to blend until well-combined and smooth. Batter will be very thick so you may need to scrape down the sides with a spatula a few times.
  4. Spoon out batter into prepared muffin tins and top each muffin with 4 or 5 chocolate chips.
  5. Bake about 12 minutes, until just firm to the touch. Remove and let cool.

Yield: Makes 24 mini muffins. (2 per serving)

Cholesterol: 31mg

Food energy: 152 kcal

Total fat: 12.46g

Calories from fat: 112

Carbohydrate: 7.69g

Total dietary fiber: 2.64g

Sodium per serving: 179mg

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Peggy
Peggy

These are terrible. Too much cocoa and not enough sweetener.

Megan
Megan

I have made this recipe probably at least ten times. My oldest daughter, who usually snubs grain-free baked goods, loves these. Thanks for the recipe. I use a little over 1/4 cup honey and Enjoy Life mini chocolate chips. They turn out great every time. Thanks for the recipe!

TypeOneTyler

I’m loving the abstract creativity of this recipe. I’m curious if I made these if they would keep in the refrigerator or freezer. Have you tried this?

jacqui
jacqui

Hi, not sure what I did wrong, but mine came out very unsweet, and therefore yucky. I had added 1/4 erythritol as the sweetener….should I have done something differently? Thanks.

Ellen
Ellen

I’ve not been having much luck baking grain free, but I’m so excited about these muffins! I used almond butter, vanilla and almond extract and sprinkled the tops with swerve before baking. Perfectl!

katy

These are SO GOOD! They taste to me like Hostess cupcakes and I mean that as a compliment!

I used Swerve for the sweetener and almond butter where sunbutter belongs. I didn’t have mini muffin papers and was worried they’d stick to the pan. They came out SO NEATLY. It was thrilling.

Thank you for all of your recipes. You are my favorite.

Guinan
Guinan

I only have normal sized muffin tins. Can I use those? And if so, how should I adjust the cooking time?

katy

YUM. And I have all of the things! Thank you.

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