These chocolaty, cake-like brownie bites are made with two of our favorite nutrient-rich foods that aren’t typically found in brownies: avocado and sweet potato (or pumpkin). We call this a sneaky real-food recipe because you won’t even know those healthy ingredients are in these mini brownies.
Together these two ingredients add an incredible boost of nutrients, yet you’ll still get that chocolaty, brownie experience with every single bite, thanks to the cocoa powder, chocolate chips, and touch of sweetness from honey.
Mini Avocado Brownies: The perfect little treat when you’re craving something sweet!
Sweet Potato Avocado Brownie Bites will make the perfect ending to any meal. They’re also a tasty addition to lunchboxes and afternoon snack time, whether it’s for your little one or yourself.
Easy-to-make, and free of gluten, dairy, nuts, and grains, this is a recipe that even those who have certain dietary restrictions can enjoy! If you or someone in your household has a food sensitivities or ingredient allergy, check out our recipe filter to easily find recipes that fit your dietary preferences.
Ingredients to Make Avocado Brownie Bites
Made with real-food ingredients, these brownie bites are both nutritious and delicious. Below we share possible substitutions for some of the ingredients.
- Mashed sweet potato – this recipe is great for using leftover baked or mashed sweet potatoes. Feel free to substitutes canned sweet potato or canned pumpkin. You could even use mashed or canned squash
- Avocado – we love the addition of avocado. The avocado should be slightly soft and easily mash-able. If you don’t have an avocado, you can substitute greek yogurt (dairy or non-dairy), mashed banana, or creamy peanut butter
- Eggs – For an egg-free brownie dessert, we recommend our No-Bake Vegan Brownies
- Honey – may substitute maple syrup
- Coconut oil – you can also use avocado oil or melted butter
- Coconut flour – this recipe has not been tested with another flour; we recommend coconut flour because of the texture it helps create in these avocado brownies (read below for more on coconut flour)
- Unsweetened cocoa powder
- Pure vanilla extract
- Baking soda
- Fine salt
- Mini chocolate chips – for dairy-free and allergy friendly, we recommend Enjoy Life Mini Chocolate Chips
- Walnuts – optional, omit for nut-free
Save Big On Quality Baking Ingredients
Shop Thrive Market to get the best prices on natural, organic, and specialty foods, including your everyday pantry and baking ingredients. Our team at The Real Food Dietitians loves to restock our pantries each quarter with baking and cooking essentials from Thrive Market. PLUS, you’ll get 25% off of your first order when you create a new membership today!
How to make Sweet Potato Avocado Brownie Bites
A one-bowl recipe makes for quick cleanup. Make this recipe all in one bowl or use a standup mixer, blender, or food processor.
- The first step is to preheat the oven to 350°F and line a 24 mini-muffin tin with paper lines or grease with oil or non-stick cooking spray.
- Next combine all of the brownie ingredients, except for the chocolate chips, in a bowl, blender, or food processor. Note: if using a blender or food processor, you do not need to pre-mash the cooked sweet potato and avocado. Stir or blend until smooth. Fold in 1/3 cup chocolate chips and optional walnuts.
- Fill each muffin well with batter and top with a few extra mini-chocolate chips if desired. Then bake in the oven for 15 minutes or until center is slightly firm to touch. Remove from the oven and allow to cool for about 15-20 minutes. Transfer muffins to a wire rack to finish cooling before enjoying. The brownie bites taste best after completely cooling.
- For the optional drizzle, in a microwave-safe small bowl, combine 3 tablespoons of mini chocolate chips and 1/2 teaspoon coconut oil. Microwave for 30 seconds. Stir and continue to microwave in 20 second intervals until chocolate is melted and drizzly, stirring after each interval. Top each brownie bite with a drizzle of the melted chocolate.
Get A sneaky and nutritious addition of sweet potato and avocado in these brownie bites
What’s not to love about a delectably, delicious brownie recipe that packs a nutritious punch from the addition of sweet potato and avocado. These avocado brownie bites come with health benefits you’ll love from these flavor makers:
- Avocados – a delicious and nutritious fruit (yes, a fruit!), that can be enjoyed in many different ways. Avocados are rich in various nutrients, including fiber, healthy fats, vitamin C, E, B6, potassium, magnesium, and folate. Head on over to Healthline.com to learn 7 benefits of eating avocado!
- Sweet Potatoes – a starchy root vegetable that is incredibly nutritious. Sweet potatoes are a great source of both soluble and insoluble fiber, vitamins, and minerals. They’re also rich in antioxidants, which helps to protect your body from free radical damage. The fiber and antioxidants help you have a healthy gut and good digestion. Beta-carotene, found abundantly in the orange varieties of sweet potatoes, is converted to vitamin A in your body, which may help improve eye health and also build a strong immune system.
I don’t have coconut flour on hand. Can I make this recipe with a different flour?
Because coconut flour absorbs liquid quite differently as compared to other flours, such as all-purpose, whole wheat, gluten-free flour blends, or almond flour, etc., we don’t recommend using a substitution. For the best outcome, use coconut flour in these avocado brownies. Plus, coconut flour comes with some impressive nutrition benefits that you won’t want to miss out on: a great source of fiber and a good source of protein, potassium, and iron.
Sweet Potato Avocado Brownie Bites are freezer-friendly and meal-prep friendly
If you’re looking for a healthy treat to have at your fingertips, you’ll want to add this recipe to your weekend meal prep menu. That’s right, these Avocado Brownie Bites are meal-prep friendly and freezer-friendly. Simply store them in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- 1/2 cup mashed cooked sweet potato (may use canned sweet potato or pumpkin puree)
- 1/2 medium avocado, mashed (about 1/3 cup)
- 2 eggs
- 1/4 cup honey
- 2 tablespoons coconut oil, melted
- 3 tablespoons coconut flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/3 cup mini chocolate chips, plus additional for optional topping
- 1/4 cup walnuts, chopped* (optional)
For drizzle (optional):
- 3 tablespoons mini chocolate chips
- 1/2 teaspoon coconut oil
- Preheat oven to 350°F. Line a mini-muffin tin with liners or grease with oil or non-stick cooking spray.
- Combine all of the ingredients in a bowl except for the chocolate chips. You may also use a standup mixer, blender, or food processor. If using a blender or food processor, you do not need to pre-mash the cooked sweet potato and avocado. Stir or blend the ingredients just until smooth.
- Fold in 1/3 cup chocolate chips and optional walnuts.
- Fill each muffin well with batter. Top with a few extra mini-chocolate chips if desired.
- Bake in the oven for 14-16 minutes or until the brownie bites are slightly firm to touch. Remove from oven and let cool for about 15-20 minutes. Transfer muffins to a wire rack to finish cooling before enjoying. The brownie bites taste best after completely cooling.
- For the optional drizzle: In a microwave-safe, small bowl, combine 3 tablespoons of mini chocolate chips and 1/2 teaspoon coconut oil. Microwave for 30 seconds. Stir and continue to microwave in 20 second intervals until chocolate is melted and drizzly, stirring after each interval. Top each brownie bite with a drizzle of the melted chocolate. Chocolate will harden after it cools.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
*Omit walnuts for Nut-free
**Store in a covered container in the refrigerator for up to 1 week or in the freezer for up to 2-3 months.
- Serving Size: 1 mini-muffin
- Calories: 70
- Fat: 4g
- Sodium: 115mg
- Carbohydrate: 8g
- (Fiber: 1g
- Sugar: 6g)
- Protein: 1g
Pin it now, make it later!
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!