Chocolate Chip Avocado Muffins
These chocolate chip avocado muffins are a better-for-you treat full of sweet, delicious flavor, but with no unhealthy fat or refined sugar. They’re moist, tender, and full of chocolate chip goodness, and you can feel so good about them.
Ingredients
- 2 large eggs
- 2 medium bananas
- 1 ripe avocado
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups all-purpose flour, you can use 1:1 gluten-free flour
- 1/4 tsp salt, I used sea salt
- 2 tsp baking powder
- 1/2-3/4 cups mini chocolate chips
Instructions
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Preheat the oven to 350 degrees, and line a muffin pan with the liners of your choice. Mix the avocado, banana, eggs, syrup, and vanilla in a blender until fully blended. Combine the flour, salt, and baking powder in a large mixing bowl. Mix the wet ingredients into the dry ingredients with a spatula until combined, scraping the bowl to ensure everything is mixed. Mix the chocolate chips into the batter with the spatula and let the batter sit for 5 minutes. Spoon the batter evenly between the lined muffin wells and bake for 25 to 40 minutes until a toothpick inserted into the center comes out clean or with dry crumbs. Cool the muffins in the pan on a wire rack for 15 minutes. Then, transfer them from the pan to a wire rack and cool for another 20 minutes. Enjoy!