Healthy Muffins for Kids (Chocolate Avocado)

close up of chocolate muffins with a glass of milk and chocolate chips

5 from 12 votes

Healthy Muffins for Kids (Chocolate Avocado)

Although they taste like a rich and fudgy chocolate chip muffin, these healthy muffins for kids and toddlers are filled with healthier ingredients like whole wheat flour, avocado and applesauce. They are also free from nuts and eggs and can also be made dairy free, if needed. Whip up a batch in less than 20 minutes and store them in the freezer for a quick grab-and-go lunchbox treat or tasty afternoon snack!

Prep Time5

Cook Time15

Total Time20

Course: baking

Cuisine: Australian

Servings:

Calories: 251kcal

Author: Andrea Geddes

Ingredients

1 ½ soft, ripe avocados mashed
½ cup maple syrup
1 cup milk use dairy milk, or swap for your preferred milk of choice
½ cup applesauce
¼ cup olive oil
1 tsp vanilla vanilla extract or vanilla bean paste
2 cups plain flour white or wholemeal (whole wheat)
½ cup unsweetened cocoa
1 tsp baking powder
½ tsp cinnamon ground
1 cup dark chocolate chips dairy free, if required

Instructions

Pre-heat the oven to 180 °C/356F and use a light oil spray or patty cases to line silicone muffin trays with ⅓ cup (85ml) capacity (14 holes).
Place the wet ingredients (mashed avocado, maple syrup, milk, applesauce, olive oil and vanilla in a food processor and blend until completely smooth. **If you don't have a food processor, you can whisk everything together until combined.
In a separate mixing bowl, add the dry ingredients (flour, cocoa, baking powder, cinnamon and chocolate chips) and stir to combine.
Using a large spoon or spatula, gently fold the avocado mixture into the dry ingredients until just combined. Be careful not to over-mix.
Using a spoon or ice cream scoop, evenly divide the muffin mixture into the greased muffin trays. You should get 14 medium muffins.
Bake the muffins for around 12-15 minutes, or until they are completely cooked through. You can test the muffins by inserting a toothpick into the middle. The muffins will be done when the toothpick comes out with little to no crumbs.
Place onto a wire rack to cool. Or, eat them warm from the oven like I do! Enjoy.

Video

Notes

Be sure to use soft, ripe avocados in this recipe. The avocados are blended into the muffin mixture and hard avocados will stay lumpy and result in an uneven batter texture.
I prefer to use silicone baking trays for easy removal once the muffins are done. But you can also use metal muffin trays if that's what you have. Make sure you grease the trays with oil spray so that they don't stick to the bottom of the trays. You can also use paper cases, if preferred.
Storage: keep these muffins in an airtight container at room temperature for 3-4 days, in the fridge for 7 days or freeze them for up to 3 months.
This recipe makes 14 medium sized muffins. I used muffin trays with a ⅓ cup (85 ml) capacity. You can make them larger, or even into mini muffins. Keep in mind that the cooking times will vary.

Nutrition