Description
Delicious and moist muffins made with ripe avocado and chocolate chips for a tasty twist on a classic treat.
Ingredients
Scale
- 1 ripe avocado, mashed (approximately 120 ml)
- 1/3 cup vegetable oil or melted coconut oil (approximately 80 ml)
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup plain Greek yogurt or sour cream (approximately 160 ml)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, mash the avocado until smooth, then whisk in the vegetable oil, granulated sugar, eggs, vanilla extract, and Greek yogurt until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gently add the dry ingredients to the wet ingredients, stirring carefully until just combined.
- Fold in the semisweet chocolate chips, reserving some for topping if desired.
- Distribute the batter evenly among the muffin cups, filling each about three-quarters full. Top with reserved chocolate chips if using.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the avocado is ripe for optimal creaminess.
- Can substitute Greek yogurt with sour cream if preferred.
- Watch the baking time closely to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg