Avocado Chocolate Chip Muffins with Pistachio Crunch
These moist Avocado Chocolate Chip Muffins with Pistachio Crunch are a delicious, healthier addition to any morning! Replacing the butter with avocado reduces calories, fat, and cholesterol in each bite, and the pistachios give them a lovely crunch that will make you look forward to breakfast again!
Course Breakfast, Snack
Keyword avocado chocolate chip muffins
Prep Time 20minutes
Cook Time 23minutes
Total Time 43minutes
Avocado Chocolate Chip Muffins
2cupsall-purpose flouror whole wheat flour
1large ripe avocadomashed
1cupplain Greek yogurt
Whisk together the flour, sugar, and cinnamon. Rub the butter into the dry ingredients with your fingers, then toss with the chopped pistachios. Set aside.
Preheat oven to 375 degrees F. Spray a standard muffin tin with baking spray, or line in with 12 silicone liners (SEE NOTES) and spray them well.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add avocado to a large bowl (or into a stand mixer) and beat until smooth. Add sugar and mix until well combined.
Add the egg and beat until completely combined. Add the vanilla and almond extracts and yogurt and mix well.
Add half of the flour mixture into the batter and mix until just combined. Repeat with remaining flour, mixing until just blended. Gently fold in the chocolate chips.
Divide the batter among each liner. Sprinkle the streusel topping evenly over the batter.
Bake for 21-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 3-5 minutes before removing to a rack to cool.
Using silicone liners in this recipe is very important to avoid sticking! With no oil from the butter being replaced in the recipe, the baked muffins will have a hard time releasing from paper liners, and you will lose quite a bit of muffin in the process. If you don't have silicon liners, be sure to spray the muffin tins generously with baking spray.