Vegan Chocolate Avocado Blender Muffins

Posted by in Breakfast, Chocolate, Cookies, Snacks, Sweets | 7 comments












Hello & Happy Monday!!






Since I’m one of those people who always has an avocado on hand, I typically always have one that’s on its way out too lol. That being said, I’m always looking for new ways to salvage them as I hate wasting. One of my favorite things to do is throw them in cookies or brownies, but I had yet to try a muffin. Would it work? Could it work? Would it even be good? The answer is, yes. 




What’s great about these muffins? Everything. They are quick, easy, affordable, pack healthy fats, are oil free, egg free, gluten free, refined sugar free, oil free, contain only 7 kitchen staples, are fluffy with a fudge center, are perfect for any season, great for breakfast or snack, you can make minis or normal sizes muffins, kept friendly, you can use stevia sweetened chocolate chips to cut the sugar more down, and they are just so darn good! 




If you’re searching for ways to salvage your avos or simply love an effortless recipe that packs a rich chocolate flavor, you have to try these new vegan Chocolate Avocado Blender Muffins! 












Why this recipe is great: 






Minimal ingredients 

No refined sugar

No oil

No white flour 

Gluten free






















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Vegan Chocolate Avocado Muffins

  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 mini 1x


  • 1 Avocado (1/2 cup)
  • 1/4 cup maple syrup 
  • 1 tsp vanilla
  • 1/2 cup cocoa powder 
  • 1/3 cup cup almond or oat flour
  • 1/2 tsp baking soda
  • 1 tsp coffee grains, optional 
  • 1/2 cup vegan chocolate chips 


  1. Preheat your oven to 350 degrees
  2. Line a muffin tin with liners. You can make 8-12 mini muffins or 3 standard size muffins
  3. In a food processor or blender (I prefer food processor) combine all of the ingredients minus the chocolate chips. Blend until smooth, pausing in between to scrape down the sides. (1 minute) Fold in the chocolate chips. 
  4. Place the batter into the liners and bake for 10-15 minutes until cooked through. Allow the muffins to remain in the tins for another 10-15 post bake. They will firm up. Store in fridge in air tight container. 


  • Serving Size: 1









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  1. These are SUCH great tips! I ate Shredded Wheat a lot as a kitd too! [client]

    • It is getting harder & harder to find good old-fashioned Shredded Wheat biscuits. All you can find is those creepy LITTLE ones. Post still makes the large ones!! And I think they have stopped making “Puffed Rice”!

  2. “Salt isn’t something to remove from recipes, it enhances flavor. I love sea salt!

    There are many reasons to remove salt for better health, and sea salt is not any healthier than any other kind.

    • Absolutely. Sea salt has the same composition as table salt, however, it may contain less sodium. As a whole too much of anything is a bad thing, including salt, but as a chef I always ensure to use enough. For those with health conditions that warrant a low sodium intake, that’s of course a different story.

  3. The new texture of the bite size shredded wheat is awful. Why would you change a good thing?

  4. When you say coffee grains, is that just ground coffee or does it have to be instant coffee granules? And do you think matcha tea could be used in place of the coffee and if so, would you use the same amount?

    • Hi Lisa! It’s just the regular coffee grains, but that can be omitted from the recipe. Coffee enhances the flavor profile of chocolate, so that’s why it’s featured.

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