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A low-carb muffin recipe that calls for avocado. Really? It’s not as odd as it sounds! Packed with healthy fats, avocado makes these chocolatey muffins so rich and moist.
The same batter can even be used to make fudgy brownies. And why not make it a tripple chocolate brownie by topping them with some low-carb chocolate ganache?
Note: Recipe was originally shared by my friend Lisa at Low Carb Yum.
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Hands-on Overall
Serving size 1 muffin
Nutritional values (per 1 muffin)
Net carbs5.5 grams
Protein9 grams
Fat19 grams
Calories237 kcal
Calories from carbs 10%, protein 16%, fat 74%
Total carbs11.9 gramsFiber6.3 gramsSugars2.8 gramsSaturated fat5.8 gramsSodium181 mg(8% RDA)Magnesium87 mg(22% RDA)Potassium449 mg(22% EMR)
Ingredients (makes 8 muffins)
Dry ingredients:
Wet ingredients:
- 2 medium ripe avocados (250 g/ 8.8 oz)
- 15 to 20 drops stevia
- 4 large eggs
- 2 tbsp coconut milk or heavy whipping cream (30 ml)
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Halve, deseed, and peel the avocados and place them into a food processor. Pulse until smooth and creamy.
- Sift together the coconut flour, almond flour, and cacao powder. Add the erythritol, cinnamon, baking soda, and cream of tartar and mix well.
- Add the liquid stevia, eggs, coconut milk, and pureed avocado and process until well combined.
- Finally, roughly chop the chocolate and add to the mixture. Reserve a few pieces for topping.
- Scoop the muffin batter into a silicon muffin pan or a regular muffin pan lined with paper cups greased with a small amount of coconut oil or ghee.
- Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.
- Remove from the oven and let the muffins cool on a rack before serving. Keep at room temperature covered with a kitchen towel for up to three days or place in an airtight container and refrigerate for longer.
Double Chocolate Muffins
Step by Step
Ingredients
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Halve, deseed, and peel the avocados and place them into a food processor. Pulse until smooth and creamy.
- Sift together the coconut flour, almond flour, and cacao powder. Add the erythritol, cinnamon, baking soda, and cream of tartar and mix well.
- Add the liquid stevia, eggs, coconut milk, and pureed avocado and process until well combined.
- Finally, roughly chop the chocolate and add to the mixture. Reserve a few pieces for topping.
- Scoop the muffin batter into a silicon muffin pan or a regular muffin pan lined with paper cups greased with a small amount of coconut oil or ghee.
- Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.
- Remove from the oven and let the muffins cool on a rack before serving. Keep at room temperature covered with a kitchen towel for up to three days or place in an airtight container and refrigerate for longer.
Nutrition (per serving, 1 muffin)
Calories237kcal
Net Carbs5.5g
Carbohydrates11.9g
Protein9g
Fat19g
Saturated Fat5.8g
Fiber6.3g
Sugar2.8g
Sodium181mg
Magnesium87mg
Potassium449mg
Detailed nutritional breakdown (per 1 muffin)
| Total per 1 muffin |
| 5.5 g | 9 g | 19 g | 237 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Coconut flour, organic |
| 0.5 g | 0.9 g | 0.8 g | 18 kcal |
| Cocoa powder, raw (cacao) |
| 0.8 g | 0.7 g | 0.5 g | 9 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Avocado, fresh |
| 0.6 g | 0.6 g | 4.6 g | 50 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 1.5 g | 0.8 g | 3.5 g | 40 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.1 g | 0.1 g | 0.8 g | 7 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0.2 g | 0 g | 0 g | 1 kcal |
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