Name: Triple Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large eggs (provide structure and richness); 1 medium ripe banana (mashed, adds natural sweetness and moisture); 1 medium avocado (mashed, contributes healthy fats and creaminess); 1 cup chocolate-almond milk (enhances the chocolate flavor while keeping it dairy-free); 1 cup coconut sugar (or regular sugar, sweetens with a hint of caramel flavor); 1 teaspoon vanilla extract (amplifies the flavors); 1 cup white whole wheat flour (offers a nutritious base); 1/2 cup cocoa powder (gives rich chocolate color and taste); 1 teaspoon baking powder (helps the muffins rise perfectly); 1/2 teaspoon sea salt (balances the sweetness); 1/2 cup mini chocolate chips (adds bursts of chocolate in every bite)

There’s something undeniably delightful about a muffin that is rich, chocolatey, and utterly satisfying. Welcome to the world of Triple Chocolate Muffins, where each bite is filled with the deep, luscious flavor of chocolate, complemented by the natural sweetness of ripe bananas and creamy avocado. These muffins are not just indulgent treats; they are packed with wholesome ingredients that make them a perfect choice for breakfast or a snack any time of the day.

Why You’ll Keep Making It

Triple Chocolate Muffins are not your average baked goods. They are the epitome of a chocolate lover’s dream, featuring three types of chocolate to satisfy your cravings. The combination of mashed banana and avocado adds moisture and nutrition, while the chocolate-almond milk and mini chocolate chips create an irresistible texture. These muffins are quick to whip up and can be stored for days, making them a convenient and delicious option for busy mornings. Once you try them, you’ll find yourself reaching for this recipe time and time again.

What We’re Using

2 large eggs: Provide structure and richness.
1 medium ripe banana, mashed: Adds natural sweetness and moisture.
1 medium avocado, mashed: Contributes healthy fats and creaminess.
1 cup chocolate-almond milk: Enhances the chocolate flavor while keeping it dairy-free.
1 cup coconut sugar (or regular sugar): Sweetens the muffins with a hint of caramel flavor.
1 teaspoon vanilla extract: Amplifies the flavors.
1 cup white whole wheat flour: Offers a nutritious base without sacrificing texture.
1/2 cup cocoa powder: Gives the muffins their rich chocolate color and taste.
1 teaspoon baking powder: Helps the muffins rise perfectly.
1/2 teaspoon sea salt: Balances the sweetness.
1/2 cup mini chocolate chips: Adds bursts of chocolate in every bite (plus extra for topping).

Equipment & Tools

Muffin tin: Essential for baking your muffins to perfection.
Mixing bowls: For combining your ingredients.
Whisk: Helps to blend your wet ingredients smoothly.
Rubber spatula: Ideal for folding in the dry ingredients and chocolate chips.
Measuring cups and spoons: Accurate measurements are key to baking success.
Cooling rack: Allows your muffins to cool evenly after baking.

Mastering Triple Chocolate Muffins: How-To

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This step ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the 2 large eggs, 1 medium ripe banana (mashed), 1 medium avocado (mashed), 1 cup chocolate-almond milk, 1 cup coconut sugar, and 1 teaspoon vanilla extract until smooth and well combined.

Step 4: Combine Dry Ingredients

In another bowl, mix together 1 cup white whole wheat flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon sea salt. Stir to combine.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.

Step 6: Fold in Chocolate Chips

Gently fold in 1/2 cup mini chocolate chips, reserving a few for sprinkling on top.

Step 7: Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the reserved chocolate chips on top for an extra chocolatey finish.

Step 8: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly domed and spring back when touched.

Step 9: Cool

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a cooling rack to cool completely.

Ingredient Flex Options

Egg substitute: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan option.
Banana alternative: Unsweetened applesauce can be used in place of the banana for a different flavor profile.
Avocado replacement: Unsweetened pumpkin puree offers a unique twist and adds moisture.
Flour alternatives: Gluten-free flour blends can replace white whole wheat flour if needed.
Sweetener swap: For a lower glycemic option, try maple syrup or agave nectar instead of coconut sugar.

Chef’s Notes

These muffins are perfect for meal prep! You can double the recipe and freeze half for later. Just let them cool completely, then store in an airtight container or freezer bag. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds. Feel free to experiment by adding nuts or dried fruit to the batter for extra texture and flavor.

Save It for Later

If you love these Triple Chocolate Muffins as much as I do, don’t forget to save the recipe for later! You can bookmark this page or print it out to keep in your recipe collection. Share it with friends and family who appreciate a good chocolate treat, and watch them fall in love with these muffins too!

Frequently Asked Questions

Can I make these muffins gluten-free?

Yes, you can substitute the white whole wheat flour with a gluten-free flour blend. Make sure to check the blend for a binding agent like xanthan gum.

How should I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months.

Can I use different types of chocolate chips?

Absolutely! Feel free to use dark chocolate, milk chocolate, or even white chocolate chips. Each type will bring a different flavor to your muffins.

Can I add nuts or other mix-ins?

Yes, chopped nuts like walnuts or pecans, as well as dried fruit like cranberries or raisins, can be added to the batter for extra flavor and texture. Just be sure to adjust the mix-ins to your taste!

Save & Share

If you’ve enjoyed making these Triple Chocolate Muffins, please share your experience! Snap a picture of your creations and tag me on social media. I would love to see how your muffins turn out. Don’t forget to spread the word by sharing this recipe with your friends and family. Everyone deserves to indulge in the deliciousness of these muffins!

There’s nothing quite like the aroma of freshly baked Triple Chocolate Muffins filling your kitchen. With their rich flavor and moist texture, they are sure to become a family favorite. Whether enjoyed warm with a cup of coffee or as an afternoon snack, these muffins are a treat you won’t soon forget. Happy baking!