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.
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Chocolate Avocado Blender Muffins
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.
Ingredients
- 1 1/2 cups old fashioned oats, dry
- 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
Instructions
- 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.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 265mgCarbohydrates: 26gFiber: 4gSugar: 14gProtein: 4g
The nutritional information provided on A Savory Feast recipes is an estimation, the exact values may change depending on the type and brand of ingredients you choose.
Kristi says
These look delicious! Can’t wait to try them!
Jenna Owens (@aSavoryFeast) says
They are so yummy and perfect for busy mornings!
Megan - The Emotional Baker says
I made muffins like these once, but sans blender. I can’t wait to try this version 🙂
Jenna Owens (@aSavoryFeast) says
The blender makes it so easy to mix up! And not much to clean up, either. Enjoy!
alex robertson says
Do you think I could half the recipe and turn them into mini muffins for my toddler?
Jenna Owens (@aSavoryFeast) says
Yes definitely! I’ve made mini muffins with this recipe before and it works great. You’ll probably have to shorten the cooking time.
Addy says
How long does it keep in the fridge?
A Savory Feast says
They will stay fresh in the fridge for at least 5-7 days. I’ve also frozen these before. You can freeze for 2 months and thaw out in the refrigerator.
Tanya says
Was so excited to make these! Did exactly as the directions said. They completely collapsed and never fully baked. Even added time. Any ideas?
A Savory Feast says
I’m sorry that they didn’t turn out right for you! These muffins definitely don’t rise as much as a typical muffin, but that is strange that they turned out so weird for you. Were your baking soda and baking powder fresh? If they have been opened in your pantry for too long they lose their potency and your baked goods won’t rise as well.