Imagine biting into a muffin so decadent, so unexpectedly creamy, that you can't believe it's actually packed with healthy ingredients. These Avocado Chocolate Chip Muffins with Pistachio Crunch are about to revolutionize your breakfast and snack game, proving that healthy can be absolutely delicious. Combining the rich, velvety texture of ripe avocados with the classic comfort of chocolate chips and a crunchy pistachio topping, this recipe is a game-changer that will have your taste buds dancing and your body thanking you!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe avocados
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Cut the ripe avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Mash the avocado thoroughly with a fork until smooth and creamy with no large chunks.
- Add sugar to the mashed avocado and whisk until well combined and slightly fluffy. The mixture should look light and creamy.
- Crack the eggs into the avocado mixture one at a time, whisking continuously. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet avocado mixture, stirring gently until just combined. Be careful not to overmix, which can make the muffins tough.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the chopped pistachios over the top of each muffin, pressing them lightly into the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Choose perfectly ripe avocados - they should yield to gentle pressure but not be mushy.
- Make sure all ingredients are at room temperature for better mixing and texture.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Toast the pistachios lightly before chopping to enhance their nutty flavor.
- Use a cookie scoop for even muffin sizes and neat filling.
- Let the muffins cool completely to allow the texture to set properly.
- For a dairy-free version, use dairy-free chocolate chips.
- Store muffins in an airtight container to maintain freshness.
- These muffins freeze beautifully - wrap individually for quick grab-and-go breakfasts!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 40mg
