Ingredients
- 1/2 cup solid coconut oil
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe avocado
- 2/3 cup plain Greek yogurt
- 1/3 cup milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup dark cocoa powder
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with 16 cupcake liners or grease the tin.
In a large mixing bowl, cream the coconut oil and sugar until combined.
Beat in the applesauce, vanilla, yogurt, and mashed avocado until the mixture is creamy.
Whisk together all the dry ingredients in a separate bowl.
Gradually add the dry ingredients alternately with the milk to the wet mixture, beating slowly until just combined.
Gently stir in the mini chocolate chips by hand.
Divide the batter evenly among the prepared liners.
Bake for 17 to 18 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the cupcakes cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
How should I store my Double Chocolate Avocado Muffins to keep them fresh?
Store leftover Double Chocolate Avocado Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them; allow them to cool completely, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw overnight on the counter before serving.
Can I substitute the coconut oil in this recipe for another fat?
Yes, you can substitute the 1/2 cup of solid coconut oil with an equal amount of melted butter or another neutral-flavored oil like canola or vegetable oil. Since the recipe calls for creaming the oil and sugar, ensure your melted butter is cooled slightly before mixing.
Why is it important that my avocado is perfectly ripe for these muffins?
Using a well-mashed, ripe avocado is crucial because it acts as a binder and adds moisture, replacing much of the traditional fat. An underripe avocado will result in lumps that won't fully incorporate with the coconut oil and sugars, affecting the final creamy texture.
