I was craving chocolate the other day, so I came up with this muffin recipe using carob and avocado to satisfy my sweet tooth. These muffins are moist, chocolatey, and sweet, but are completely gluten free, low in sugar and high in fiber and antioxidants.

This is an excellent recipe if you’re looking for something to do with an overly ripe avocado. Avocado naturally plays on chocolate flavours, and is an excellent substitute for other fats, such as butter, in baked goods. To mimic the flavour of chocolate, I used carob. Carob is available in chips, powder and liquid- for this recipe, I used carob powder in the batter, and garnished the muffins with grated carob from a bar. It is widely available in all forms in health food stores and high end grocery shops. The reason I prefer carob to chocolate is simply because it has a higher nutritional value; it has quite a bit of fiber, antioxidants and is very low in fat and sugar despite its natural sweetness.

The best part about these muffins is that I don’t feel guilty about feeding them to my boys for breakfast. I’ve never understood why so many breakfast foods for kids contain chocolate, considering the high levels of sugar and fat going into their young bodies first thing in the morning, but it’s a fact that most kids do like chocolate for breakfast, so I might as well make them happy while knowing they’re eating something healthy! Whether you’re eating these little muffins first thing in the morning, or in the middle of the afternoon as a sweet treat, this is the perfect chocolate indulgence. Eat well to live well!


Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Dessert
  • 1 small avocado
  • 4 tbs Carob powder
  • 1 cup almond milk
  • 4 tbs coconut nectar
  • 1 tsp baking powder
  • 1/2 tsp Himalayan pink salt
  • ½ tsp cinnamon powder
  • ½ cup buckwheat flour
  • 1 cup gluten free flour
  • ½ cup coconut oil (melted)
  1. 1. In a blender, puree avocado, carob powder and almond milk until smooth.

    2. Transfer the pureed mixture to a bowl, and combine with the rest of the ingredients.

    3. Grease a muffin tin with coconut oil, and preheat oven to 185C (365F)

    4. Pour the batter into the prepared muffin tins, and bake for 20 minutes.

    5. To test for doneness, stick a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done. If the muffins need more time, continue baking for another 10 minutes, and test again at 10 minute intervals until done.

    6. Allow the muffins to cool slightly, and garnish with grated carob.

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