Avocado muffins with chocolate chips sweetened with stevia. These low-carb muffins are gluten free and the perfect snack or grab and go breakfast meal!
About a quarter mile from where my office is there is a produce stand that has such amazing deals on fresh veggies and fruits as well as pretty flowers. I walk there often during the afternoon and snag a few items to take home.
I particularly love their avocados because they’re smaller than what I see at the grocery store, and quite reasonable. Sometimes I can buy three for one dollar!
I can’t pass up a good deal, so I’ll load up and add avocado slices to salads or eat them plain. Alan prefers avocado dishes like this chunky avocado dip, avocados with bacon and egg or grilled Greek avocados.
I was a little surprised that Alan gave these avocado muffins the thumbs up because even though the baking chips add some chocolatey flavor these muffins aren’t as sweet as you might expect. Of course you can easily increase the sweetener if you are trying to satisfy a sweet tooth in a nutritious way!
These muffins are the perfect snack to get you out of a mid day slump. Lots of good fat are added which will help keep those hunger pangs satisfied. I also made these with almond flour, which keeps these babies low carb!
Chocolate Chip Avocado Muffins
- 1/4 cup butter
- 1/4 cup sweetener (sugar alternative like Swerve)
- 1 large egg
- 1/2 cup, avocado pureed
- 1 cup Greek yogurt (plain)
- 1 1/2 teaspoons vanilla extract
- 2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/3 cup chocolate baking chips (Lily's made with stevia)
- Preheat oven to 375 degrees. Place 10 liners in a muffin pan and lightly grease with cooking spray.
- In a large bowl cream butter and sweetener together. Beat in the egg. Mix in the avocado and yogurt and vanilla extract.
- Whisk together almond flour and baking powder and fold into the wet ingredients until combines. Fold in chocolate chips.
- Divide batter into prepared baking pan and bake for 20-25 minutes.