Preheat oven to 350°F (180°C). Line a mini muffin tray with muffin paper cups. Set aside.
In a food processor, add the avocado, liquid sweetener, and vanilla extract.
Blend at high speed until it forms a cream. It should take about 30 seconds. Feel free to stop the food processor every 15 seconds, scrape down the side of the bowl and repeat until a creamy shiny green avocado batter forms with no lumps.
Transfer the avocado cream into a clean bowl, add almond meal, unsweetened cocoa powder, and baking soda.
Combine with a spatula until all the ingredients come together into a thick, sticky, and shiny chocolate batter. It usually takes less than a minute to form the batter.
Stir in the chocolate chips of your choice, then scoop one tablespoon of batter and form a ball with your hands. The batter is a bit sticky, so you can rub your hands with a tiny bit of vegetable oil, like coconut oil, before rolling to keep your hands clean.
Add each ball of muffin batter to the prepared muffin tin - I highly recommend using muffin paper cups for this recipe. It is much easier to unmold the muffins when baked.
Bake for 12-15 minutes max at 350°F (180°C). It is ready when the top of the muffins are cooked.
Cool them down in the muffin pan for 10 minutes. I set up a clock to make sure it is cooling down for 10 minutes. This process will firm up the muffins and keep the fudgy texture in the middle.
Transfer to a cookie rack to fully cool down.
Store well in the pantry for up to 3 days or even in the fridge for an extra fudgy texture.
Liquid sweetener: if you are on a low-carb diet, use sugar-free maple-flavored liquid sweetener. If not, any liquid sweetener like maple syrup, agave, or brown rice syrup would work well. Chocolate chips: you can use fewer chips, 1/3 cup is great too but I recommend 1/2 cup to fully hide the avocado flavor. You can use sugar-free vegan chocolate chips or the ones you like.Size: mini muffins work better with this recipe. Nutrition panel is calculated for one mini muffin using sugar-free vegan chocolate chips and sugar-free maple syrup. Net carbs per muffin are total carbs minus fiber: 3.5 grams.