Chocolate Chip “Surprise” Muffins
I’m a cake and muffin girl. Cookies, I can take or leave them.
I chuckle when I think about my idea of a healthy breakfast in the late nineties: a fat-free raisin bran muffin from the local coffee shop, eaten proudly while sipping a sickeningly sweet, fat-free vanilla cappuccino. Oy vey!
I just knew I had to try this recipe when I ran across it on Pinterest. A muffin that actually tastes good, not too sweet, and actually good for me? Smear a little natural peanut butter, almond butter, or NuttZo nut and seed butter on each half and you’ve got yourself a quick breakfast!
Check out these ingredients:
- Avocado
- Raw cacao powder
- Pure maple syrup as a sweetener
- Almond flour
- Unrefined coconut oil
Next time I’m adding chopped walnuts to the batter. Yum!
This recipe was inspired by: paleoglutenfree.com

Prep Time | 10 minutes |
Cook Time | 25-30 minutes |
Servings |
muffins
|
- 2 cups almond flour
- 1 cup avocado about one and a half large avocados, peeled and seeded
- 1/2 cup pure maple syrup
- 6 tbsp. raw cacao powder
- 1/4 cup unrefined coconut oil
- 2 tbsp. water
- 2 large organic free-range eggs
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. Sea salt
- 1/2 cup dark chocolate chips
Ingredients
|
![]() |
- Preheat oven to 350F. Grease a muffin pan with coconut oil or line with parchment cups. In a food processor blend all ingredients until smooth (except chocolate chips).
- Fill the muffin pan with batter, then sprinkle with chocolate chips and bake 25-30 minutes until a toothpick inserted in the middle of muffin comes out clean.
Nutrition Facts per muffin: Calories: 285; Total Fat: 21 g; Saturated Fat: 8 g; Sodium: 120 mg; Potassium: 135 mg; Total Carbohydrate: 22 g; Dietary fiber: 5 g; Net Carbohydrates: 17 grams; Sugar: 13 g ; Protein: 6 g