Busy mornings? Try a make-ahead, grab and go breakfast like these Chocolate Avocado Blender Muffins. Start your day the right way with these healthy muffins. Gluten free and low sugar! Perfect for back to school.
We are getting soooo close to meeting our baby! I’ve been working on getting everything ready for his arrival. In addition to making a few freezer meals, I’ve also been freezing some breakfast or snack items. I baked up a bunch of loaves of my Healthy Banana Bread (which freezes great!) and a dozen of these delicious Chocolate Avocado Blender Muffins.
These fudgy, chocolatey muffins are a great make-ahead breakfast or snack for when you are super busy. Plus, they are healthy, too!
Don’t let the “avocado” part of the recipe scare you. I promise these muffins taste super chocolatey. The avocado adds to the texture but you don’t taste it at all.
These muffins are also gluten free and low in sugar. You can make them completely sugar free by omitting the peanut butter chips. But come on, who wants that?
These are called “blender muffins” because you mix up the batter using a blender. It’s so easy! All you have to do is dump all of the ingredients in the blender and let it mix up the batter for you.
Did you enjoy this recipe? Be sure to follow A Savory Feast for more delicious recipes! You can find us on Pinterest, Facebook, Instagram and Twitter. Or subscribe to get our recipes sent straight to your inbox!
- 1 1/2 cups dry, old fashioned oats
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ripe avocado
- 1/2 cup maple syrup
- 1 1/2 cup almond milk
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/2 cup peanut butter chips or dark chocolate chips (optional)
- Preheat oven to 350 F. Place 12 liners into a muffin tin.
- Place the oats in a blender and blend into a flour-like consistency.
- Add the cocoa powder, baking powder, baking soda and salt to the blender and blend for a couple seconds to mix.
- Cut the avocado open and scoop it out into the blender, throwing away the pit and skin. Add the maple syrup, almond milk, coconut oil and vanilla to the blender. Blend until everything is combined and consistency is smooth.
- Divide the batter into the prepared muffin tin. Sprinkle the tops with peanut butter chips or dark chocolate chips if desired.
- Bake for 15-20 minutes or until done.