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Whole Wheat Chocolate Avocado Banana Muffins

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I was searching for recipes from Avocado when I landed on this Avocado Banana Muffins recipe. I love this recipe because it uses honey instead of sugar and that too very less. The sweetness comes from Banana’s, so be sure to use very ripe Banana’s which will impart its natural sweetness. I did do few changes in the recipe to make super moist and delicious Whole Wheat Chocolate Avocado Banana Muffins.

Whole Wheat Chocolate Avocado Banana Muffins

I did replace the all purpose flour in this Chocolate Avocado Banana Muffins with whole wheat flour and also added some cocoa powder to make it more chocolaty and appealing to my kids. This recipe is toddler friendly too, so easy to give them something healthy. If you do not want cocoa powder for the toddler, simply replace it with the whole wheat flour.

I would be true this Whole Wheat Chocolate Avocado Banana Muffins were not sweet, two reasons because I used whole wheat flour, which according to my experience cuts the sweetness and secondly I added cocoa powder to the original recipe. So I tweaked without adding any more sweetener. But this was perfect for me to have as a snack or even in my morning breakfast . Lol, I just need an excuse to eat chocolate 😛 😛

And why not when it does not contain any butter or oil. Oh did I not mention that, yes it is oil and butter free, so what can we ask more in a cake or a muffin?

Whole Wheat Chocolate Avocado Banana Muffins

To serve it as a dessert to guest, I would warm them a bit , add some chocolate sauce and a dollop of fresh cream or Ice Cream and a perfect dessert is ready in minutes. This muffins freeze well, so even if they are left, do not worry, just freeze. Pop them in the microwave when you feel like eating one and you are sorted without any extra hassle.

So here goes the Recipe

Ingredients

  •  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)
  • 2 Tbsp Honey (Can be replaced with maple syrup)
  • 1/4 Cup Cocoa Powder
  • 2 tsp Baking Powder
  • 1/4 Cup Dark chocolate chips

Instructions

  • Preheat oven to 180°C/350°F. Grease or line 12 hole muffin tin with muffin lining.
  • Add the Avocado, Banana, Eggs, Honey and Vanilla to a food processor or a blender.
  • Blend until smooth. (I used my hand mixer)
  • In another bowl add the dry ingredients. i.e. Sift the Whole Wheat flour, Baking Powder, Cocoa powder.
  • Add the chocolate chips to the dry ingredients and give a quick mix.
  • Add the wet mix to the dry ingredients and mix gently until just combined. 
  • Do not over mix.
  • Spoon the mixture equally into the prepared muffin tin.
  • 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.
  • Enjoy as is in breakfast or as a dessert.
Whole Wheat Chocolate Avocado Banana Muffins



Whole Wheat Chocolate Avocado Banana Muffins

Whole Wheat Chocolate Avocado Banana Muffins

This Whole Wheat Chocolate Avocado Banana Muffins are made using just 2 tbsp honey. They are good finger food and perfect for Breakfast or snack.
4.78 from 9 votes
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Course: Breakfast, Dessert, Snack
Cuisine: International
Keyword: Avocado, Banana, Chocolate, Finger Food, Honey, Kids, Muffins, Whole Wheat flour
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 Muffins
Author: Renu Agrawal-Dongre

Ingredients

  • 3/4 Cup 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)
  • 2 tbsp Honey (Can be replaced with maplye syrup)
  • 1/4 Cup Cocoa Powder
  • 2 tsp Baking Powder
  • 1/4 Cup Dark chocolate chips

Instructions

  • Preheat oven to 180°C/350°F. Grease or line 12 hole muffin tin with muffin lining.
  • Add the Avocado, Banana, Eggs, Honey and Vanilla to a food processor or a blender.
  • Blend until smooth. (I used my hand mixer)
  • In another bowl add the dry ingredients. i.e. Sift the Whole Wheat flour, Baking Powder, Cocoa powder.
  • Add the chocolate chips to the dry ingredients and give a quick mix.
  • Add the wet mix to the dry ingredients and mix gently until just combined. Do not over mix.
  • Spoon the mixture equally into the prepared muffin tin.
  • 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.
  • Enjoy as is in breakfast or as a dessert.

Notes

  • To make two vegan eggs: 2 tablespoons of either chia seeds or flax seeds mixed with 6 tablespoons warm water. Leave to stand 10 minutes until it thickens
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

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Whole Wheat Chocolate Avocado Banana Muffins - This Whole Wheat Chocolate Avocado Banana Muffins are made using just 2 tbsp honey. They are good finger food and perfect for Breakfast or snack.



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Recipe Rating




Bella

Thursday 29th of April 2021

Was very excited to try this....followed the recipe exactly. They turned out dry and completely tasteless. Not sure what happened but will not be trying again.

Renu Agrawal Dongre

Sunday 2nd of May 2021

Hi Bella, Sorry to hear that. But the recipe is not a normal muffin recipe. It is not made with all-purpose/plain/maida flour. Hence the muffins would be dense as compared to normal flour. Secondly, If you are looking for sweeter muffins, or as the normal muffins, this would not be that. As the sugar is here is very less and most of them comes from bananas. It might be that your bananas were not ripe enough and your flour absorbing more moisture. In that case, if you wish to try again, you can increase the egg by 1 or add 1/4 cup of milk. Hope that helps.

Ritu Tangri

Friday 1st of February 2019

These muffins with a list of healthy ingredients going into it, is definitely a good option to snack on.

CookwithRenu

Friday 1st of February 2019

Thank You

Rebecca Smith

Thursday 17th of January 2019

I love this idea for a vegan and gluten free muffin, I've used avocado before in baking but not as much as I should given the nutritional bonuses...plus your always get a much more moist sponge at the end of the bake - delicious

jenny walters

Monday 7th of January 2019

What a fabulous recipe and just perfect for a healthy eating January. I love the idea of having them for Breakfast ! I am going to try them out on the children. One of mine refuses to eat healthily so this is just perfect! Thank you so much for bringing them to #BakingCrumbs

Jo Allison / Jo's Kitchen Larder

Saturday 5th of January 2019

These sounds wonderful Renu! I haven't done any baking with avocado yet but it sounds like it works a treat especially in combination with chocolate. My kids love all the bakes with bananas so am sure they would like these little rascals. :) Thank you for sharing with #BakingCrumbs :)

CookwithRenu

Saturday 5th of January 2019

Thank You