breakfast gluten-free muffins snacks

Healthy Chocolate Chip Avocado Muffins

January 6, 2016

Swap the butter for avocado in these Healthy Chocolate Chip Avocado Muffins. They’re moist and delicious with a chocolate kick for a healthy snack recipe on the go.

Swap the butter for avocado in these Healthy Chocolate Chip Avocado Muffins. They're moist and delicious with a chocolate kick for a healthy snack recipe on the go.I mentioned back in my Best of THM 2015 post that I was thrilled to announce some of the 2016 sponsors for THM and today I am officially sharing that I’ll be continuing my partnership with Avocados from Mexico this year!

If you remember the post I wrote last year for Healthy Avocado Brownies, I talked about how much I love working with this brand to bring avocados to the world! Okay, a bit dramatic but being able to call “getting more Canadians to eat avocados” my job is pretty damn amazing.

It is hands-down my dream partnership come true (I tell them this daily) and the things we have in store for you this year are E-P-I-C!!!

Swap the butter for avocado in these Healthy Chocolate Chip Avocado Muffins. They're moist and delicious with a chocolate kick for a healthy snack recipe on the go.

To kick off this epicness, I thought we’d start out 2016 with a healthier snack alternative like these Chocolate Chip Avocado Muffins.

One of the things I love most about avocados is how versatile they can be as a substitute for somewhat less than desirable ingredients, like butter. I’m not gonna hate on butter, but if I had it my way my fat consumption would come from avocados.

When it comes to nutrition, avocados trump butter any day. First off, they’re a great dairy-free alternative for those of you avoiding dairy, like me. And if calories are a concern for you, avocados are infinitely lower in cals than butter.

But more than anything, avocados are loaded with monounsaturated fats, which actually help lower cholesterol. Take that butter!

Swap the butter for avocado in these Healthy Chocolate Chip Avocado Muffins. They're moist and delicious with a chocolate kick for a healthy snack recipe on the go.

Beyond its nutritional benefits, avocados also work perfectly as a 1-to-1 swap for butter. If you ignore the slightly green hue they leave (which I think is kind of fun…), you would never know that these delicious and moist muffins actually get their flavor and texture from avocados!

So next time you’re baking up a storm, consider swapping in avocado for butter. I think you’ll be pleasantly surprised with the results. Or make these muffins because they were wolfed up at the New Years party we attended and they’re outrageously delicious.


Healthy Chocolate Chip Avocado Muffins

  • Yield: 12 muffins 1x


  • 2 1/4 cups oat flour*
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 large avocado (from Mexico)
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup dairy-free chocolate chips (like Enjoy Life mini chocolate chips)


  1. Preheat oven to 350 degrees F.
  2. Line a muffin tray with liners or spray with coconut oil.
  3. In a large bowl combine oat flour, baking powder, baking soda and salt. Set aside.
  4. In a blender combine avocado, maple syrup, applesauce and vanilla.
  5. Add blender ingredients to dry ingredients and then mix in eggs. Stir until well-combined.
  6. Stir in chocolate chips.
  7. Divide batter evenly amongst muffin cups for a total of 12 muffins.
  8. Bake for 20 minutes (give or take depending on oven heat and altitude). Muffins are ready when the tops spring back after being touched.
  9. Allow to cool for 20 mins before removing from muffin tin.
  10. Store in an airtight container at room temperature for up to 3 days or freeze for longer.

*You can try replacing with whole wheat flour but you will want to decrease the flour quantity by a 1/4 cup

Swap the butter for avocado in these Healthy Chocolate Chip Avocado Muffins. They're moist and delicious with a chocolate kick for a healthy snack recipe on the go.Disclaimer: This post is sponsored by Avocados from Mexico – Canada. I’m so excited to continue our collaboration in 2016 as a Canadian Ambassador. Looking forward to bringing you more avotastic posts!

What are your favorite avocado substitutes? What kind of avocado recipes or posts do you guys want to see this year?


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  • Reply
    March 1, 2021 at 11:52 am

    Made this recipe with regular white flour and adjusted the amount accordingly. It turned out great and the entire family loves them!

  • Reply
    Monica Teixeira
    October 3, 2018 at 9:20 am

    I just made these and your peanut butter protein oat bars for Tuesday Tastings at the office and they were a HIT!!! Even people who hate avocado liked these!!! I had to hand out so many copies of the recipes!!!

    One question! A vegan co worker asked for a substitute for the eggs? Any ideas on what would work in this muffin?


  • Reply
    February 11, 2018 at 7:31 pm

    Oh, I also used ground Chia instead of eggs! …….curious how this will be (I’m vegan)…

  • Reply
    February 11, 2018 at 7:28 pm

    Hi; A fellow Canadian who loves avocado here! Mine are in the oven at this very moment….looking good 🙂 Thanks for sharing. I did substitute banana for the applesauce (as I didn’t have that laying around the house). I’ll keep you posted 🙂 Penelope

  • Reply
    February 13, 2017 at 1:40 pm

    Hi, do you know any of the nutritional info for these? Like fat, protein, carbs? That’d be super helpful

  • Reply
    January 6, 2017 at 5:29 pm

    Will the 1:1 swap work with cookies? Or, is it better for softer textured stuff like muffins and brownies. I’m pretty sure it won’t work for my toffee recipe. 🙂


    • Reply
      Davida @ The Healthy Maven
      January 11, 2017 at 12:23 am

      Hi lovely! Sorry for the delay. Was off the blog while travelling (it wouldn’t load on crappy wifi arghhh). It will work in cookies but not if you’re hoping for crispy cookies. It doesn’t melt like butter so you’ll have more of a cakey cookie!

  • Reply
    November 18, 2016 at 10:38 pm

    These are great! I used flax for an egg substitute, 1/4 cup agave in place of the maple syrup, and 1 cup of applesauce. They turned out really well! I tried the recommended amount of applesauce in the first batch, but they were a bit dry. I’m not sure if it’s from using less agave, or it might be that I’m at a higher elevation?

  • Reply
    July 21, 2016 at 9:11 pm

    does anyone have any suggestions for measurement in cups of avocado that worked for them? the ‘large’ avocados i have here range drastically in variety and size

  • Reply
    July 14, 2016 at 2:23 pm

    how much avocado did u use? my avocados are of all different size- from tiny to huge

    • Reply
      Davida @ The Healthy Maven
      July 15, 2016 at 8:43 am


      • Reply
        July 17, 2016 at 11:33 am

        what does that mean? measurement in cups please? there are many varieties of large avocados that can be extremely different

  • Reply
    Michelle Krein
    May 18, 2016 at 2:12 pm

    Tried and LOVED by me and some coworkers! I can’t say I made the recipe exactly because a) I have an egg white allergy and b) Didn’t have all the ingredients in the house — but the main concept was similar! I subbed out the oat flour for all purpose and dropped it down to 2 cups, I used agave nectar in place of maple syrup, I used safflower oil in place of applesauce (though next time, I’ll use applesauce to make them healthier), and used the flaxseed egg technique in place of eggs. Also, I ended up blending all the wet ingredients in my Kitchenaid first and then added the dry ingredients. Everything turned out great and I’m very impressed! I have a recipe using avocado for oatmeal chocolate chip cookies too:

  • Reply
    May 2, 2016 at 8:04 am

    Make me hungry! Can I have one? 😉

    • Reply
      Davida Kugelmass
      May 2, 2016 at 3:08 pm

      of course 😉

  • Reply
    March 8, 2016 at 8:53 am

    Thinking of making these for Easter. My daughter is allergic to oats, wheat, and quinoa. Has anyone tried this recipe w gluten free flour or almond flour?

    • Reply
      Davida Kugelmass
      March 8, 2016 at 9:01 am

      I haven’t but gluten-free flour should be just fine! I’d follow the instructions for the whole wheat flour since it may need a bit more liquid but GF flour should do the trick!

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