Triple Chocolate Avocado Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 35g (1/2 cup) coconut flour
  • 2 Tbsp cacao powder (or unsweetened cocoa)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 medium avocado, mashed (100g)
  • 1 Tbsp coconut sugar (or dry sweetener of choice)
  • 2 medium eggs
  • 2 tsp vanilla extract
  • 75ml (1/2 cup) almond milk (or your choice of non-dairy milk)
  • 15g (1/3 cup) dairy-free mini chocolate chips
  1. Preheat oven to 175oc and grease a muffin pan. Set aside
  2. In a small bowl combine coconut flour, cacao (or cocoa) powder, baking powder, and salt. Whisk together until combined and no lumps of coconut flour or cacao powder are present. Set aside.
  3. In a large bowl add mashed avocado, coconut sugar, eggs, and vanilla extract. Whisk until all ingredients are evenly combined.
  4. Using a large spoon or rubber spatula, gently fold in dry ingredients to bowl of wet ingredients, add in milk and gently stir until everything is combined, then fold in chocolate chips.
  5. Using large cookie scoop, evenly disperse batter into greased muffin pan, about ⅔ of the way full. You should get about 8 muffins.
  6. Bake muffins for 18-22 minutes. Check middle of muffins with toothpick. Muffins will be done when the toothpick comes out with little to no crumbs.
Nutrition Information
Serving size: 1 Calories: 85 Fat: 2.5g Carbohydrates: 4.5g Protein: 5g
Recipe by Clean Lean Bakes at