Chocolate Chip Avocado Muffins (Healthy Breakfast or Snack!)
I’m always looking for ways to pack more fruits and veggies into my little girl’s diet, and these nutrient-dense muffins have quickly become a breakfast and snack time staple in our household. They’re easy to make, they’re sweet and moist, and they’re loaded with banana and avocado for extra goodness – but kids very likely won’t guess exactly what’s in them! Chocolate chips make them feel like a bit of a treat, so they’re the perfect compromise if you want something that’ll fly off the plate but isn’t full of nasty ingredients like you’ll often find with store-bought muffins. Let’s make them together!
Ingredients
- Egg
- Banana
- Avocado
- Flour
- Chocolate chips
- Vanilla extract
- Honey or maple syrup
- Baking powder
How To Make These Chocolate Chip Avocado Muffins
As always, I’ve created a printable recipe card for you! You’ll find it towards the bottom of this post, in case you’re ready to hit the kitchen straightaway and get baking.
- Preheat your oven to 350°F/170°C.
- Combine avocado and banana in a blender until smooth.
- Add eggs, vanilla, and honey, and blend again.
- In a separate bowl, mix flour and baking powder.
- Add liquid mixture to flour mixture. Add chocolate chips and fold through.
- Pour into muffin tins and bake for 30-40 minutes.
- Enjoy!
Storage & Freezing Tips
These chocolate chip avocado muffins are a great choice for meal prep, and I love making a batch to keep us in healthy breakfasts and snacks for the week ahead. Here’s how to keep them fresh:
Storing:
- At room temperature: Store in an airtight container for up to 3 days. Place a paper towel in the bottom of the container and another on top of the muffins to absorb excess moisture and keep them from getting soggy.
- In the fridge: For slightly longer storage, refrigerate in a sealed container for up to 5 days. Just let them come to room temp before serving—or warm them up for 10–15 seconds in the microwave for that fresh-baked feel.
Freezing:
- Let muffins cool completely after baking.
- Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container.
- Freeze for up to 3 months.
- To thaw, leave them at room temperature for a few hours, or pop one in the microwave for 30–45 seconds for a quick, warm snack.
Serving Ideas
These muffins are delicious straight from the oven, but here are a few ways to dress them up or pair them for different occasions:
1. Breakfast on the Go
Pair a muffin with a hard-boiled egg or a scoop of Greek yogurt for a balanced, grab-and-go breakfast that still feels homemade.
2. Afternoon Snack
Warm a muffin for 10–15 seconds in the microwave and enjoy with a cup of coffee or tea—it’s like a mini bakery moment at home.
3. Kid-Friendly Treat
Cut them into halves or quarters for little hands, or spread a thin layer of peanut butter on top for an extra fun snack.
4. Sweet but Smart Dessert
Top with a dollop of whipped cream or a spoonful of vanilla Greek yogurt and a few extra chocolate chips for a lightened-up dessert that still feels like a treat.
5. Brunch Table Bonus
Add them to a brunch spread alongside fruit, eggs, and coffee—they add just the right touch of something sweet (and secretly nutritious).
Chocolate Chip Avocado Muffins
Ingredients
- 2 eggs
- 2 bananas
- 1 avocado ripe
- 2 cups flour
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
- 3 tbsp honey or maple syrup
- 2 tsp baking powder
Instructions
- Preheat your oven to 350°F/170°C.
- Combine avocado and banana in a blender until smooth.
- Add eggs, vanilla, and honey, and blend again.
- In a separate bowl, mix flour and baking powder.
- Add liquid mixture to flour mixture. Add chocolate chips and fold through.
- Pour into muffin tins and bake for 30-40 minutes.
- Enjoy!
If you’ve tried these avocado chocolate chip muffins then I’d really love to hear your thoughts in the comment section below – it helps me to create and develop more recipes you’ll love! Don’t forget you can also tag me on Instagram @slimmingviolet.
