# Components:
→ Wet Ingredients
01 - 1 ripe avocado, mashed (approximately 120 ml)
02 - 1/3 cup vegetable oil or melted coconut oil (approximately 80 ml)
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 2/3 cup plain Greek yogurt or sour cream (approximately 160 ml)
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt
→ Add-ins
11 - 3/4 cup semisweet chocolate chips
# Directions:
01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.
02 - In a large mixing bowl, mash the avocado until it achieves a smooth consistency. Whisk in the vegetable oil, granulated sugar, eggs, vanilla extract, and Greek yogurt until thoroughly combined.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
04 - Gently add the dry ingredients to the wet ingredient mixture. Stir carefully until just combined, ensuring not to overmix.
05 - Fold the semisweet chocolate chips into the batter. Reserve a portion of the chips for topping the muffins, if desired.
06 - Distribute the batter evenly among the prepared muffin cups, filling each approximately three-quarters full. Sprinkle any reserved chocolate chips on top of each muffin.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
