Double Chocolate Avocado Muffins

Refried Beans…

No they aren’t in these muffins.

Actually, I’m going to tell you a pretty dumb wonderful story about refried beans.

So I have this “friend”.

She loves to cook, but sometimes she REALLY doesn’t want to cook. She’d rather have her teeth cleaned ten times (although, oddly she really likes getting her teeth cleaned)

So she eats refried beans.

Why? Because they are freakin’ delicious! And nutritious! I really don’t know why there are so many haters. Anyway…

This tasty habit occurred quite regularly to the point that her roommate could even tell her moods by the presence of absence of the signature can.

What is the moral of this story? I My friend just had the most delicious dinner of refried beans and rice. And then it inspired me her to tell me about it. Which got me thinking about muffins.

I’m sure you can see the connection here.

Last Year: Creamy Orange Bars and Armenian Nutmeg Cake

Two Years Ago: Chocolate Chickpea Cake

Double Chocolate Avocado Muffins

Makes 12 muffins

These muffins are moist and chocolatey. I would have to say these are probably my favorite chocolate muffins. They were gone in only a few days! The avocado is a replacement for some of the butter in the original recipe, so if you don’t have any (or don’t want to use it-although you really can’t taste it), you can use 4 tablespoons of butter instead. Also I used one cup of whole wheat flour to make the muffins a little bit healthier. You can use all-purpose if you want a lighter muffin though. 

Feel free to try using dried fruit (like cranberries) or different flavored chips (peanut butter, white chocolate, etc.) in place of the chocolate chips. Also, you can drizzle chocolate on top for an extra decadent breakfast treat.

Finally, the ingredient list looks long, but it’s really not that bad!

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 medium avocado, diced small (or an additional 1/4 cup of unsalted butter)
• 5 ounces semisweet chocolate (I used chocolate chips, but coarsely chopped bar chocolate works as well)
• 1 cup all-purpose flour
• 1 scant cup whole wheat flour (or an additional cup of all-purpose for a lighter crumb)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon instant expresso powder (or 1 teaspoon vanilla extract)
• 1/2 cup packed brown sugar
• 2 large eggs, at room temperature
• 2/3 cup buttermilk (you can easily make your own with a few teaspoons of white vinegar or lemon juice)
• 1/2 to 1 cup semisweet chocolate chips or chunks (OR dried fruit, white chocolate, peanut butter chips, etc.)

Method

1. Place oven rack in upper third of oven. Preheat to 350°F. Line 12-cup muffin tin with paper liners and set aside.

2. Prepare a double bowler by filling a small pot with about two inches of water over medium heat and allowing it to simmer. Place a slightly larger heat proof bowl (VERY IMPORTANT!) over the pot with butter, avocado, and 5 ounces of chocolate. Make sure it’s NOT touching the water in the pot. Stir occasionally until completely melted – I had to mash the avocado a bit into it, but eventually it melted completely. Remove from heat and set aside.

3. Whisk together flour, baking powder, baking soda, salt, and espresso powder in a medium bowl.

4. To the cooled chocolate mixture, mix in brown sugar. Then whisk in eggs, buttermilk, and vanilla (if using) into the chocolate mixture until well blended.

5. Add the flour mixture to the chocolate mixture all at once, folding with a spatula until there the flour is not visible. Fold in the chocolate chips (or dried fruit, etc.).

6. Divide batter into prepared muffin tin. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for about 5 minutes before removing them from the muffin tin. Eat! I liked them warm because the chocolate chunks got melty and delicious.

Storage Store in an airtight container or individually plastic wrapped at room temperature for up to five days.They also freeze well for up to one month. I usually wrap them individually in plastic wrap, place them in a gallon freezer bag, and freeze then for quick breakfasts.

Recipe adapted from Joy the Baker Cookbook

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Thousand Seed Fig and Banana Muffins

These muffins are filled with seedy deliciousness. They are a breakfast staple.

Banana and Fig Thousand Seed Muffins

Caraway Rye Corn Muffins

Tasty and mildly savory, these muffins are the perfect side dish to a big bowl of soup.

Caraway-Rye Corn Muffins

Apple Flax Seed Muffins with Cinnamon and Walnuts

These yummy morsels taste like Fall and love and wonderfulness. My three favorite things.

Apple Cinnamon Muffins with Flax and Walnuts

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I love… (Day 14) + Chocolate Peanut Butter Banana Bread

In honor of Valentines day, I wrote a post a day about all of the things that I love for 14 days! It’s been quite a journey of LOVE. Check out Day 1, Day 2, Day 3, Day 4, Day 5, Day 6, Day 7, Day 8, Day 9, Day 10, Day 11, Day 12, and Day 13!

So, there’s something I haven’t told you all.

I need to make a GRAND proclamation to the WORLD!

There’s this guy… and I love him. Like, a lot.

He’s very handsome.

And he’s also very smart.

I seriously think he is the smartest guy I know.

He ridiculously funny.

And usually pretty sarcastic, which makes watching shows like The Bachelor extremely entertaining.

He loves when I cook and bake for him.

So, I made him this banana bread.

And then I loaded it with mini peanut butter cups.

Because he loves peanut butter and chocolate.

And peanuts.

Because he loves peanuts.

And bananas… duh.

Because he HATES bananas. Just kidding, he likes bananas too.

I’d like to introduce you to…

My dad!

My dad and me during Thanksgiving.

He’s my extra special Valentine this year.

Isn’t he just adorable.

P.S. I apologize for the quality of the photos below, they are from the years when people still used film and printed their photos at the drugstore (yeah, I know it was quite primitive). And then they were retaken with an iPhone and texted to me. Then I emailed them to my email, downloaded them to my computer, and edited them. It’s like an technology oxymoron.

I’ve gotten a bit taller over the years.

And I also wear my hair a bit differently now.

A polaroid of my dad, mom, and me. This is probably one of my favorite pictures.

This is the part of the post where my dad is reading and probably hoping his coworkers don’t know his daughter has this blog. Because they would probably blackmail him with this picture of him as Minnie Mouse.

I love you, Daddy!

Chocolate Peanut Butter Banana Bread

Makes about 16 medium or 9 large squares

This banana bread is the KING of banana breads. It is adapted from my favorite banana bread recipe. It is moist, sweet, chocolatey, and rich. Enjoy it with your morning coffee or a big glass of milk. 

Ingredients

For the streusal

• 1  cup mini peanut butter cups
• 2/3 cup (packed) golden brown sugar
• 1/2 cup chopped peanuts
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon cocoa powder

For the batter

• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 tablespoon cocoa powder
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/2 cup (1 stick) butter, room temperature
• 1 large egg
• 1 1/3 cups mashed very ripe bananas (about 3 large)
• 3 tablespoons buttermilk or plain yogurt (you can also sub-in non-dairy milk, if desired)

Method

1. Preheat oven to 350 degrees F. Butter an 8 x 8 baking dish.
2. Prepare the streusal: In a medium bowl, place mini peanut butter cups, brown sugar, peanuts, cocoa, and cinnamon. Mix. Set aside.
3. In a medium-large bowl, stir together flour, baking soda, baking powder, cocoa, and salt. Set aside
4. In a stand mixer (or a hand held mixer), cream the butter, egg, and white sugar until light and fluffy. Add the bananas and buttermilk, mix to combined. Add the dry mixture and mix until just combined. Be care to not overbeat the batter.
5. Spread half of batter in the butter dish. Sprinkle with half of the streusel. Repeat with remaining batter and streusel
6. Bake bread for about 45 minutes or until a toothpick/cake tester placed in the center comes out clean. Top will be nice and golden brown. Serve warm or at room temperature.

Storage: In an airtight container at room temperature for up to 3 days. It may also be frozen in an airtight container for up to 1 month

Recipe adapted from this banana bread

Related Recipes

Chocolate-Walnut Banana Bread

Peanut Butter Pretzel Granola Bars with Chocolate Chips

Fudgy Chocolate Brownies with Peanut Butter Cups

Chocolate and Peanut Butter Brownie Crunch Bars

No-Bake Chocolate-Peanut Butter Oat Bars (gf)

Vegan Chocolate Mousse Pie (v and can be gf)

Dark Chocolate Saltine Cracker Toffee

Homemade Snicker Bars

Chocolate Peanut Butter Mousse Pie

Chocolate and Peanut Butter Mousse Pie

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Spiced Pumpkin Maple Beer Bread

Someone once told me that talking to me was like “watching paint dry”.

At the time, I took the comment hard. I mean, who appreciates being compared to a wall with a fresh coat of paint?

I will admit that sometimes I may not be the most thrilling – it’s difficult to be a walking Lady Gaga concert all the time.

But usually, I find myself pretty fascinating. I’ll give you some completely pointless reasons why…

1) I’m always changing my nail polish – I’m like 10 murals in one.

2) I might break out into song at any moment. Okay so maybe this is more in my mind than in real life, but I think it makes my “interestingness level” go up by like 14.

3) I’m always there to lend a shoulder, an ear, or a baked good.

4) Sometimes I’m overly a bit emotional. That’s totally not like drying paint – it’s more like the weather.

5) I can remember directions like nobody’s business. I’m like a GPS, only less rectangular.

So, I have decided that if I am like watching paint dry, I’m okay with that. Because at the end of the day, I’ve got adorable nails and this delicious pumpkin bread.

Last Year: Pumpkin Cake with Caramel, Chocolate Chips, and Walnuts

Spiced Pumpkin Maple Beer Bread

This is my new go-to pumpkin bread. It’s delicately spiced, tender, and full of pumpkin flavor. It’s made with whole-wheat flour, flax meal, and less sugar and oil than other quick breads, so it’s pretty healthy too!

Note: The orignial recipe has you mix the batter with a mixer. I just used a fork and did it by hand and I was pleased with the results. 

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup water
• scant 1/4 cup ground flaxseed
• 3/4 cups cane sugar
• 2 Tablespoons maple syrup (or honey/agave)
• 1/3 cup canola oil
• 1/3 cup beer (at room temperature) – I used light beer
• 2 large eggs
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• Cooking spray

Method

1. Preheat oven to 350°. Coat a 9 x 5 loaf pan with cooking spray.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

3. Combine 1/4 cup water and flaxseed, let sit for 5 minutes

4. Meanwhile, place sugar, maple syrup, oil, beer, and eggs in a large bowl; mix well with a fork (or whisk) until well blended. Add flaxseed mixture and pumpkin; whisk just until blended. Add flour mixture; mix just until combined. Pour batter into prepared pan. Bake at 350° for 45-55 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan. Remove from pan, slice, and serve. I froze most of my bread and it’s still great after several weeks.

Recipe adapted from My Recipes

Related Recipes

Chocolate Chocolate Breakfast Bread

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Chocolate-Chocolate Breakfast Bread

Can I tell you a wonderfully random, yet profound (Okay, maybe profound is a stretch) story?

I have a lucky dollar bill in my wallet.

Many times it has been the very last dollar in my wallet, and many times I have resisted using it.

I’ve had this dollar bill since I was a freshman in high school. I got it on the day that I was going to my very first band competition. I was in the colorguard; you know, the people that spin flags, rifles, and sabres while the band performs their halftime show.

On the way to the competition, I was insanely nervous and insanely carsick. We were driving to the small town of Wise, Virginia, and I am absolutely positive that our bus driver took every curvy road that he possibly could to get us to our destination. Oh, and it was raining. Because it always rains when you’re only crazy rural roads…

We were late getting to the performance venue and had to run straight into warmup – at this point I was a totally nauseas, nervous, fidgety mess. Basically like how I am now, except more caffeinated. One of my instructors, Noel, said that she would give a dollar bill to whomever performed the biggest that day. In colorguard, you ALWAYS want to perform big.

I honestly cannot remember that performance. I remember walking on the field feeling completely lost and scared, and I remember exiting the field feeling exhilarated and hooked on the sport that would carry me through my high school career.

After we performed, Noel came up to me and presented me with a slightly crumpled dollar bill.

I have kept that dollar close to my heart. It’s not so much about the actual performance – because like I said, I don’t remember it. It’s more of a reminder to shine bright.

Goodness, that sounds cheesy. But, it’s true.

So, what does this have to do with this deliciously addictive chocolatey bread? Well, this bread is actually a metaphor for life…

Okay, I’m lying. The only metaphor of this bread is in my stomach.

Should I stop with the awful jokes now?

By the way if you want a laugh (or an eye-roll), I’m including this video for fun. To check me out in my awkward high school days go to 0:28 and 0:53, I’m on the bottom left. I’m a brilliantly awful dancer

Last Year: Portobello Mushroom Burgers and Apple Cinnamon Muffins with Walnuts and Flax

Chocolate-Chocolate Breakfast Bread

This bread has become my favorite breakfast treat. It is incredibly moist and has the perfect amount of sweetness – perfect for a filling breakfast or delightful snack. 

To make the recipe a bit healthier, I substituted half of the oil for mashed banana. I think it came out wonderfully with the tiny chunks of banana. Feel free to use other fruit purees or the entire amount of oil. This bread has an interesting ingredient – red wine vinegar – which is used to get some of the ingredients to react with each other. Don’t worry though, your bread will not taste like you’re eating a salad

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup warm water $
• 1/4 cup canola oil – or 1/8 cup oil with 1/8 cup fruit puree (see notes)
• 1 tablespoon red wine vinegar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1 oz. semi sweet chocolate – chopped (The original recipe calls for 1/2 cup chocolate, I didn’t have enough, but I still thought it was delicious)

Method

1. Preheat oven to 375°. Lightly grease a loaf pan (I used a 1 qt. loaf pan which is 7-1/2 by 3-1/2), but this recipe can also be made into 12 muffins.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in the chocolate. Add oil mixture to flour mixture, stirring just until moist.

3. Pour batter into prepared loaf pan (or muffins liners). Bake at 375° for 30-45 minutes or until a wooden pick inserted in center comes out clean. The reason there is such a wide range is that different loaf pans will cook the bread at different times. Remove from oven and cool for 5 minutes in pan on a wire rack.

Recipe adapted from Cooking Light

Related Recipes

The Best Banana Bread with Walnuts and Mini Chocolate Chips

Chocolate Chickpea Bread

Looking for more Cooking College Chick? Follow me on Twitter or Pinterest! You can also subscribe on the upper right hand bar to receive email updates! Happy Cooking!!!