Strawberry Avocado Paleo Chocolate Muffins
These Strawberry Avocado Chocolate Paleo muffins are the perfect balance of sweet berries and rich chocolate and avocados. Made with almond flour, they are totally grain free, dairy-free, and paleo friendly. Perfect for a healthy sweet treat or fun snack!
Originally posted May 14, 2018. Last updated March 16, 2021.
Are these muffins? Or are these cupcakes? Or maybe somewhere in between? Whatever you opt to eat them as, these Avocado Strawberry Chocolate Paleo Muffins are stinking delicious, perfectly chocolatey, the ideal level of sweetness from strawberries and *loaded* with healthy fat from awesome avocados.
Yep, these muffins are pretty amazing, in flavor and ingredients! Totally Paleo, naturally sweetened, dairy-free and gluten free….you are going to fall in love with how simple and amazing this recipe is!
True story: I’m kind of a bad food blogger.
Not bad in the sense that my recipes are bad (because they aren’t…otherwise my foodies family would be very unhappy having to eat them day in and day out and many of you guys would have ditched coming back week after week). But bad in that I am not a planner. I’m not an organizer. I am more of a cook and blog by the seat of my pants kind of lady. That is how I thrive.
I’ve tried to change my ways. Truly. I’ve tried having an editorial calendar where I have all of my recipes mapped out perfectly for the month based on the season or an upcoming holiday or what also seems to be popular. But when I go to create and shoot the recipe….I’m left feeling kind of blah. Unenthusiastic. Blah. And that is definitely not something I want to put out into the world. There is more than enough vanilla already in the world to go around.
So I opt for chocolate. Always. And embrace that I do my best work and am my most creative when I am whimsical and in the moment. Which is how these muffins (cupcakes?) came about.
If you follow me on Instagram, you probably know that I am a faithful farmer’s market goer. Every Saturday, come rain or come shine or come wanting to get out of jammies or not….I hit my local market to stock up on locally grown food for the week. Living in Southern California, farmer’s markets happen year round and are an option for our family (blessing). We are totally spoiled in that way and humbly know it….and thus have made hitting the farmer’s market weekly a family habit.
Anyway, this week when I picked up our family’s CSA (which stands for Community Supported Agriculture) box from a local farmer, I noticed a BIG box of beautiful strawberries waiting for me. Which is totally awesome….except that I had half of another big box of strawberries from the previous week’s CSA still chilling in my fridge….needing to be eaten. And while having waaaayyyyyy too many beautiful strawberries is barely a problem, I really didn’t want those juicy beauties to go to waste and realized I needed to get creative and cooking with them to avoid having to pitch moldy berries in a few days.
So when I got home, I made a batch of my favorite Strawberry Chia Jam (seriously so simple and soooo much healthier than commercially made jam…try it!). That used up a pint of berries. But I still had another pint to go.
Hmmmmmmmm. I looked around my kitchen for some inspiration when I spied one of last week’s avocados…also needing to be used up before it headed in the direction of the Compost Gods.
Avocados. Strawberries. Not sure where I was going with this idea…but then I remembered how delicious chocolate mousse is when its made with avocados (again, seriously so simple and so good…try it!), the idea of adding chocolate into the mix was born….and so were these muffins.
So delicious and made from ingredients I seriously couldn’t be happier about, my whole family is currently obsessed with these muffins!
Wondering what to do when you have leftover avocado? Check out How to Store Avocados (Ripe, Unripe & Already Cut) for my best tips and tricks to get the most out of your produce!
1. Want to reduce the sugar in these muffins so that they are more muffin and less cupcake? Reduce the amount of chocolate chips (or skip them entirely). They will still be deliciously chocolatey without them!
2. No strawberries? Try making these muffins with any favorite berry you might have on hand! Berries pair really well with chocolate, so you can easily adapt this recipe to help you use up yummy summer berries before they go bad!
3. Looking to use frozen berries? Totally doable if you defrost them first and drain off excess water before adding them into the blend!
Other Paleo muffin recipes that you are going to adore!
- Chocolate Zucchini Paleo Muffins
- One-Bowl Carrot Paleo Muffins
- Lemon Paleo Muffins
- Paleo Almond Butter Blueberry Zucchini Muffins
- Chocolate Chip Paleo Pumpkin Muffins
- Paleo Banana Muffins
Strawberry Avocado Chocolate Paleo muffins
- 2 eggs
- 1.5 cups strawberries , divided
- 1/4 cup almond or full-fat coconut milk
- 1/2 cup ripe avocado, (about 1 medium avocado)
- 1 teaspoon vanilla extract
- 1/3 cup honey or maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 cup cacao powder or unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1.5 cups almond flour
- 1 cup arrowroot flour or tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup high quality chocolate chips, ( depending on how chocolately you want them) + extra for sprinkling on top of the muffins (I use Enjoy Life brand)
- Preheat your oven to 350℉ and line a 12-hole muffin tin with liners.
- In your blender, combine eggs, 1 cup whole strawberries, milk, avocado, cacao/cocoa powder, apple cider vinegar, honey/maple syrup and vanilla extract.
- Blend until smooth and set aside.
- In a medium bowl, combine almond flour, tapioca/arrowroot flour, salt, baking soda and cinnamon. Stir together until ingredients is evenly mixed.
- Pour the chocolate mixture from the blender into the bowl with the flour. Mix with a spoon or spatula until all ingredients are incorporated and batter is smooth and without lumps.
- Add chocolate chips to the batter and stir to incorporate.
- Portion batter evenly between the 12-lined muffin tin holes. Top each muffin with diced strawberries and extra chocolate chips.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean
- Let muffins cool for 30 minutes before enjoying. Store leftovers in an air-tight container in fridge for up to a week!