Avocado Banana Chocolate Chip Muffins

A Few Words…

You read right – there’s avocado in this muffin!

I had a ripe avocado and banana sitting on my kitchen counter and it gave me the idea of using the avocado instead of oil in a recipe. I’ve baked with both olive oil and avocado oil before, so why not?

You would never know it though and neither did anyone in my house who ate it. I was upstairs and I heard my husband ask me if I was saving the muffins for something or could he have one? I told him they were for us so he ate one, then went back for a 2nd muffin.

I’m not keeping tabs, but he did the same thing the next night and it put a huge smile on my face. The muffins are super moist and makes a great healthy snack!

Have you ever used an avocado or avocado oil for baking?
I’d love to know so please share in the comments below!

Avocado Banana Chocolate Chip Muffins

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Makes 12 large muffins


  • 1 avocado, mashed well
  • 1 large overripe banana
  • ½ cup milk (I used 1 %)
  • 2 eggs
  • ½ cup maple syrup
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup dark chocolate chips

Place one of the racks in the middle of the oven and preheat to 375°F. Line a 12 regular cup muffin tin with parchment liners and set aside.

In a large bowl, mix the avocado, banana, milk, eggs and maple syrup with a hand mixer until smooth. In a separate bowl, mix the flours, baking soda, salt and chocolate chips. Gently stir the dry ingredients into the avocado mixture just until the flour disappears – do not over mix.

Spoon the batter evenly into the prepared muffin tins, they will be full. Bake on the middle rack for 15-17 minutes. The muffins are ready when a cake tester inserted comes out clean and the tops are golden.