This post was sponsored by Apeel Sciences. All thoughts and ideas are my own.
These gluten-free chocolate avocado muffins are so deliciously satisfying and easy to make, everyone will love them!
Have you ever made chocolate avocado muffins? Making avocado muffins is easy and nutritious. Subbing avocados for butter doesn’t alter the flavor or texture at all, but does decrease the amount of saturated fat, and increases fiber!
What kind of avocados should you use to make avocado muffins?
Today, 40% of the food grown in our country goes to waste. This is just mind-blowing. And, given the recent events happening across the globe, we need to do better about minimizing food waste.
A few months ago, Apeel Sciences reached out to me about working together. At first, I was a little skeptical, but after reading more about their mission and how they are helping to drastically reduce food waste, I knew I wanted to know more!
Apeel works with nature to improve people’s access to quality produce, reduce waste, and ensure an abundant future for our planet. Made entirely from plants (glycerolipids to be exact), Apeel creates a little extra peel on produce to slow the rate of water loss and oxidation – the primary causes of spoilage – so that it is possible for farmers, suppliers, and retailers to keep produce fresh for longer, maintaining quality while reducing food waste!
This solution of glycerolipids is sprayed on a number of different produce items including avocados (my favorite!). You can see for yourself how Apeel makes produce last longer.
One Apeel Avocado (compared to a non-Apeel avocado)…
- Uses 23L less water
- Reduces GHG emissions by 30g
- Saves the energy equivalent of 9 cellphone charges.
Since launching in grocery stores in 2018, Apeel Avocados have saved enough water to fill 535 Olympic-sized swimming pools (and counting!) You can check out Apeel’s sustainability page for the most up-to-date information on how they’re making a difference.
You can find Apeel produce near you by visiting their store locator here.
Why should you make this avocado muffin recipe?
So, back to avocados… A quick look at any of my social media accounts or my recipes, and you’ll know I love avocados! I love them for many reasons, but especially…
- For those with diabetes, it’s important to limit foods containing saturated fats and eat foods with good fats, like those found in avocados.
- Avocados likely do not significantly raise blood glucose, so they do not have a glycemic index or glycemic load value.
- For those with diabetes, it’s important to limit foods high in sodium. Avocados are sodium-free.
- An average avocado has 6g of fiber!
And, did you know you can substitute avocados for saturated fat in most baked good recipes (including avocado muffin recipes) without altering the flavor? These Gluten-Free Chocolate Avocado Muffins are the perfect example! Using avocado in place of alternative fats not only reduces the amount of saturated fat, but also adds fiber to your gluten-free muffins, and any baked good!
You can also try my Avocado Banana Cookie recipe here.
Gluten-Free Chocolate Avocado Muffins
- 2 medium spotty bananas
- 1 small Apeel avocado
- 1 large egg beaten
- ⅓ cup pure maple syrup
- ¼ cup avocado oil or another cooking oil of your choice
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup rolled oats ground into powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup chocolate chips
- Preheat your oven to 350 degrees.
- In a medium-size mixing bowl, mash the bananas and avocado together. Add the remaining wet ingredients (egg, syrup, oil, and vanilla extract) and beat until well combined.
- In a separate bowl, combine the dry ingredients (all the remaining ingredients except for the chocolate chips), and mix until combined.
- Add the wet ingredients to the dry ingredients and mix just until combined. Gently stir in the chocolate chips.
- Add the batter to a lined or greased muffin tin. (I use an ice cream scoop to help divide the batter and it makes exactly 12 muffins.) Bake the muffins for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Transfer the muffins to a cooling rack and enjoy immediately or later! These will keep on the counter for 3 days or in the freezer for up to 3 months!