Avocado and chocolate muffins
I usually make these muffins when I have a few ripe avocados and I don’t want them to go bad. The recipe doesn’t contain chocolate, although the taste resembles it, probably due to the combination of cocoa with avocado. I find it suitable for quieter Sundays when you want something sweet without too much fuss. What I like most is their texture, quite fluffy and dense, and the fact that they are not very sweet.
Quick Info
Total time: about 35-40 minutes
Preparation time: 10-15 minutes
Baking time: 20 minutes
Servings: about 12 regular muffins
Difficulty: easy-medium, no special technique required
Recipe type: dessert, breakfast, or snack
Ingredients
3 cups flour
1-2 tablespoons cocoa
1 packet baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
pulp from 2 ripe avocados
3 eggs
vanilla extract (to taste)
1 cup maple syrup
Preparation Method
1. Start by preparing the dry ingredients. In a large bowl, mix the flour, baking powder, baking soda, cocoa, cinnamon, and nutmeg. I’ve noticed that if you mix them well from the start, there won’t be lumps in the batter later.
2. In another bowl, beat the eggs with a pinch of salt. Add the vanilla extract, the mashed avocado pulp (I mash it well with a fork so there are no chunks), and the maple syrup.
3. Gradually pour the liquid mixture over the dry ingredients. I prefer to incorporate the flour in two batches to avoid overmixing and making the batter dense. Mix just enough to ensure there is no dry flour left.
4. Fill the muffin cups about three-quarters full. They don’t rise excessively, but there’s enough space.
5. Place the muffin cups in the oven at 180°C (preheated). Bake the muffins for 20 minutes. They come out baked inside after this time, but the safest way is to do the toothpick test.
6. After taking them out of the oven, let them cool slightly in the pan, then transfer them to a wire rack. They can be dusted with sugar at the end after they have completely cooled.
Why I Make the Recipe Often
It’s simple and doesn’t require hard-to-find ingredients. I like that they are not very sweet and that they keep well for a day or two without drying out too much. The muffins are filling and hold up well if you want to take them with you. If you have overripe avocados, it’s a good way to use them without throwing them away.
Tips and Variations
Tips
- Mash the avocado very well; otherwise, chunks may remain in the batter.
- If you use quality cocoa, the "chocolate" flavor is more intense even though there is no actual chocolate.
- Try not to overmix the batter after adding the flour, so the muffins don’t turn out too dense.
Substitutions
- If you don’t have maple syrup, you can try honey, although the taste will be slightly different. The original recipe doesn’t recommend anything else, but honey is sweet enough to compensate.
- Vanilla extract is optional, but it helps with the final flavor.
Variations
- You can add a little grated orange zest for a slightly different flavor.
- If you want, you can add chopped nuts or hazelnuts to the batter, but the basic recipe doesn’t include them.
Serving Ideas
- Serve dusted with sugar, plain.
- They are suitable for breakfast alongside tea or coffee, or as a dessert after a meal.
- They are not very sweet, so they pair well with a bit of jam or peanut butter.
Frequently Asked Questions
Do the muffins really taste like chocolate?
They don’t contain actual chocolate, but the combination of cocoa and avocado gives a flavor close to chocolate, especially if you use quality cocoa.
Can I use another sweetener instead of maple syrup?
If you don’t have maple syrup, you can try honey. Other syrups may change the taste or texture, so I don’t recommend them without testing.
Can you taste the avocado?
Not really. Avocado provides more texture and fat than its own taste, especially if it is well ripe and mashed very finely.
How do I know if they are baked?
The simplest way is the toothpick test: if it comes out clean, they are done. They can be baked a little longer if you like them drier, but 20 minutes is usually sufficient.
Can I freeze them?
I haven’t tried freezing them, but based on their structure, I believe they can be stored in the freezer, although the texture may change upon thawing.
Nutritional Values
Approximately, one muffin has around 220-250 kcal, depending on the size of the eggs and how large the avocados are. Each contains about:
Carbohydrates: 30-35 g
Protein: 4-5 g
Fats: 7-10 g
The exact value depends on the ingredients and the amount of sugar used for dusting. They are quite filling due to the avocado and eggs.
Storage and Reheating
The muffins store well at room temperature, covered, for 1-2 days. After that, they start to dry out. If you want, you can keep them in the fridge in a closed container, but they will harden slightly. For reheating, you can use a few seconds in the microwave or let them sit at room temperature. The muffins aren’t as good after more than 2 days, but they don’t spoil quickly.
Ingredients: 3 cups flour, 1-2 tablespoons cocoa powder, 1 packet baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon nutmeg, pulp from 2 avocados, 3 eggs, vanilla extract, 1 cup maple syrup
