These fudgy, decadent grain-free chocolate avocado muffins are free from grains, gluten, dairy, soy AND with a refined sugar option, making them the perfect snack for just about any occasion (or person).
You want a muffin, but you want it to be rich, fudgy, chocolate-y and so satisfying, right? BUT you also need it to be free from gluten, grains maybe refined sugar too, yeah?
I got you covered!
These chocolate and avocado muffins taste nothing like avocado at all- the rich chocolate flavour easily overpowers the avocado, giving us a muffin with all the benefits of using avocados, but none of the taste.
WHY AVOCADO?
During the winter months in Australia avocados can be ridiculously cheap and so a wonderful, affordable whole food fat to use. Avocados are obviously a healthy choice, and surprisingly good in baking- making them a great substitute for butter (or other fats) in baking.
Using avocado in baking is great becuase they are;
- Naturally dairy free, making them great as an alternative to butter for dairy free recipes
- Often super affordable at different times of the years
- Packed full of vitamins and minerals
- A wonderful source of monounsaturated fat
These chocolate avocado flourless muffins are SO delicious and SO easy to make. You’ll love them, I promise.
INGREDIENT LIST
INGREDIENT LIST- Avocado flesh– I use Australian avocados to support local farmers, reduce food miles and bake with a local, whole food fat. If you don’t like or have avocado you can swap for melted butter.
- Dutch processed cocoa or cacao powder– for the richest chocolate avocado muffins use Dutch processed cocoa, but note that this type of cocoa is chemically processed. To avoid that, use raw cacao powder- this one here is my favourite, with the best flavour.
- Coffee or water– If you can tolerate coffee then add it in! Coffee enhances the flavour of cacao A LOT and really helps to create the most rich and chocolaty muffins.
- Vanilla extract– a baking MUST. Vanilla is essential when working with cocoa/cacao- much like salt is to cooking. It really makes the flavours shine and shouldn’t ever be omitted.
- Rapadura sugar– I tried this recipe using liquid sweeteners (like maple) but (due to results) strongly suggest you use a granulated sweetener if you want chocolate muffins that are moist and yet light and airy. For a sugar free option use a granulated monk fruit sweetener.
- Pastured eggs– for the BEST grain-free chocolate avocado muffins you really need eggs, so no substitutions please. I have a vegan grain free muffin recipe here that you may prefer if you’re after egg free.
- Almond meal- we use almond meal instead of any flour for this recipe, and you can either make your own or use store bought.
- Baking powder and salt: because, baking.
Looking for more grain-free baking recipes? Try;
- Grain free chocolate chip cookies
- Easy baked green patties (grain free)
- Healthy grain free granola
- Grain free banana muffins
- Paleo chocolate chip cookies
- Matcha pistachio bliss balls
- Free from linzer cookies
- Fermented blueberry lemon bliss balls
Were hope you enjoy these Grain-free chocolate avocado muffins as much as we do. We love hearing feedback and reading your comments, so if you’re feeling generous you’re welcome to leave one below.
Grain-free chocolate avocado muffins
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 1x
- Category: Desserts
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Description
These fudgy, decadent Grain-free chocolate avocado muffins free from grains, gluten, dairy, soy and (optionally) refined sugar, making them the perfect snack for just about any occasion (or person).
Ingredients
Grain-free chocolate avocado muffins
- 125g (1/2 cup) avocado flesh (measure mashed if using cups)
- 77g (3/4 cup) dutch processed cocoa or cacao powder
- 250ml (1 cup) hot coffee or water
- 1 Tbsp vanilla extract
- 180g (1 cup) rapadura sugar or granulated sugar of choice (eg monk fruit for a sugar free option)
- 4 eggs
- 300g (2 1/2 cups) blanched almond meal
- 2 tsp baking powder
- 1/4 tsp fine salt
Matcha avocado frosting
- 300g (1 1/2 cups, mashed measurement) avocado flesh
110g (1/2 cup) coconut oil - 2–4 tsp best quality matcha powder (see notes if you don’t like matcha)
- 2 tsp vanilla extract
- 150g (1/2 cup) pure maple syrup
- 2 Tbsp lime or lemon juice
Instructions
1. Preheat oven to 180c and line a 12 hole muffin tray. Set aside.
2. To a large mixing bowl add avocado and mash very well. I like to use a whisk at the end and really whip it until completely smooth. Add cocoa, coffee, vanilla and sugar and then whisk until smooth and glossy. Alternatively, you can simply do this step by adding all ingredients to a large mixing bowl and blend with an immersion/stick blender.
3. Add eggs one at a time and mix through until completely smooth.
4. Add remaining ingredients and then gently fold through until just combined. Spoon between 12 holes. Note that the batter will fill the 12 patty pans almost to the top (of standard sized muffin tray) and this is normal- as these are flourless muffins they won’t rise a huge amount. Gently tap on the bench to remove air bubbles.
5. Bake for 20-22 mins. When tested with a skewer you should expect to see moist crumbs on the stick- the muffins will continue to cook after you remove them from the oven. Cool for 5 mins in the tray then carefully transfer to a wire rack to cool completely.
Matcha avocado frosting
1. Gently melt coconut oil on the stovetop or in a microwave. Only heat until just melted then set aside to cool for 5 minutes.
2. Once the coconut oil has cooled (it should not be hot) add to a blender with the remaining ingredients. Blend until completely smooth- this will varyu on your blender but should be between 30seconds to 1 minute. Transfer to a bowl and set in the fridge for 1 hour.
3. Once the frosting has cooled and set a little pipe or spread onto completely cooled muffins. Dust with extra matcha powder if you desire.
Storage
Store unfrosted muffins in the pantry for up to 3-4 days (also freezer friendly). Frosted muffins must be stored in an airtight container in the fridge, for up to 4 days- once frosted teh muffins are no longer freezer friendly.
Notes
1. If you do not like matcha simply omit matcha powder and lemon juice and swap for 55g (1/2 cup) cocoa/cacao powder for a double chocolate muffin.
Notes
1. If you do not like matcha simply omit matcha powder and lemon juice and swap for 55g (1/2 cup) cocoa/cacao powder for a double chocolate muffin.
Keywords: Grain free, avocado, chocolate muffin