Moist, sweet, and delicious, these Whole Wheat Chocolate Avocado Banana Muffins are healthier and loaded with the goodness of fruits. These muffins are butter-less, oil-free, and dairy-free, and are perfect for breakfast or a snack.
The delicious taste of ripe bananas, along with some melting chocolate chips makes this a perfect dessert or an after-school treat for your kids.
Air Fryer Whole Wheat Chocolate Avocado Banana Muffins
I do bake these muffins in an oven and now I have started baking this in an air-fryer. When I make a small batch I make it an air-fryer.
These chocolate avocado banana muffins are not overly sweet. They are just perfect to satisfy your sweet tooth. As I am using whole wheat flour, the sweetness is a bit less too. I have found that using whole wheat flour instead of plain flour or maida reduces the sweetness of the final recipe.
Toddler and kid-friendly muffins
These muffins are even toddler and kid-friendly. If you like to skip the chocolate chips or cocoa powder for your toddler, feel free to skip it.
Ingredients used in Whole Wheat Chocolate Avocado Banana Muffins
Substitute avocado for butter?
Did you know that avocado puree can be replaced with butter? So if you are looking for a good dairy-free or a fat-free alternative avocado is a good substitute.
But as the avocado will not melt or it is not available in liquid form, we need to increase the wet ingredients in our recipe.
In today’s recipe, we are using eggs, mashed banana puree, and butter as the wet ingredients. There is no oil, butter, milk, or water in this recipe.
Sweeteners in Chocolate Avocado Banana Muffins
The sweetener in Whole Wheat Chocolate Avocado Banana Muffins
I am using banana as the natural sweetener in this avocado banana muffin. So be sure to use ripe bananas. The riper they are sweeter they are.
Another ingredient I have used is jaggery or cane sugar. Earlier I used to use honey as a sweetener in this recipe, but I no longer bake or warm honey.
Replacement for Jaggery
One can use muscovado sugar, demerara sugar, granulated white sugar, or even try molasses.
I am using whole wheat flour instead of all-purpose or plain flour or maida. One can replace it with all-purpose or plain flour or maida.
Cocoa powder is added to make chocolate muffins. If you do not want the chocolate flavor, simply replace the cocoa powder with whole wheat flour or maida.
I am using eggs in this recipe as the wet ingredient. One can replace the eggs with vegan chia egg or flax egg to make it vegan. I have not used it yet, but I am sure it will work. In my next try, I will try this and update it here.
To make a flax egg
Replace 1 egg with 1 tablespoon of flax seeds or chia seeds. Soak these seeds in 3 tablespoons of water.
I have added a little chocolate chip to add a bite to the muffins. One can skip it completely or replace it with nuts.
Ways to enjoy Whole Wheat Chocolate Avocado Banana Muffins
- Simply enjoy as is
- Serve it as an after-school snack or your kid’s lunch-box
- Take it to your picnics
- Serve it slightly warm with some melted chocolate
- Serve it as a brownie. Warm the muffin, add chocolate, and top it with some fresh cream or ice cream.
Shelf life of these muffins
They would stay good for 3-4 days at room temperature. If you are in a warm and humid environment it is best to refrigerate it as it has banana and avocado in it.
Can we freeze these muffins?
Yes, these muffins will freeze well. Simply freeze them in a zip lock or an air-tight container. They should keep for 4-6 months. When required simply microwave it.
Few more Banana Bakes
Whole Wheat Chocolate Avocado Banana Muffins
- Oven (Either Air-Fyer or oven)
- Air-Fryer (Either Air-Fyer or oven)
- 3/4 Cups Whole Wheat Flour Can be replaced with All Purpose Flour/Plain Flour/ Maida
- 2 Ripe Medium Bananas
- 1 Ripe Avocado
- 1 tsp Pure Vanilla Extract / Essence
- 2 Eggs Can be replaced with Flax Eggs
- 3 tbsp Jaggery powder Can be replaced with 3 Tbsp Honey, Maple syrup, granulated sugar, demerara sugar, brown sugar, or muscovado sugar
- 1/4 Cup Cocoa Powder
- 2 tsp Baking Powder
- 1.4 tsp salt
- 1/4 Cup Dark chocolate chips
Baking in an oven
- Preheat oven to 180°C/350°F. Grease or line 12-hole muffin tin with muffin lining.
Baking in an air-fryer
- Grease or line the muffin tins.
- Preheat the air-fryer to 180°C/350°F. It takes 4 minutes in my air-fryer.
- Roughly chop the bananas.2 Ripe Medium Bananas
- Peel and roughly chop the avocados.1 Ripe Avocado
- Add the Avocado, Banana, Eggs, Jaggery powder, and Vanilla extract to a food processor or a blender.2 Ripe Medium Bananas, 1 Ripe Avocado, 2 Eggs, 3 tbsp Jaggery powder, 1 tsp Pure Vanilla Extract / Essence
- Blend until smooth.
- In another large bowl sift in the Whole Wheat flour, Baking Powder, cocoa powder, baking powder, and salt.3/4 Cups Whole Wheat Flour, 1/4 Cup Cocoa Powder, 2 tsp Baking Powder, 1.4 tsp salt
- Add the chocolate chips to the dry ingredients and give a quick mix.1/4 Cup Dark chocolate chips
- Making the batter
- Slowly add the wet mix to the dry ingredients,
- Mix it gently.
- Do not over-mix.
Filling the muffin tin
- Spoon around 2 tablespoons of mixture into the prepared muffin tins.
Baking In oven
- In oven
- Bake at 180°C/350°F for 20-25 minutes until a toothpick inserted comes out clean.
- Leave it to cool in the tray on a wire rack.
Baking In air-fryer
- Bake at 180°C/350°F for 10 minutes until a toothpick inserted comes out clean.
- Leave it to cool in the tray on a wire rack.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- All ovens and air fryers are different.
- Baking time may vary depending on your oven and your air-fryer size.
This post was first published on 14th December 2018. Today I have slightly tweaked the recipe, added an air-fryer option, and updated the contents and pics.
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