Double Chocolate Avocado Muffins (Keto & Paleo)
Serves 6
10 mins prep
20 mins cook
30 mins total
Double Chocolate Avocado Muffins have an ultra deep chocolatey flavor in tall, tender cakes topped with chocolate chips. Made with Avocado and no oil or butter, you might just be okay with having 2-3 of these for breakfast!
0 servings
mediumAvocadoor ⅔ cup Mashed, 156g
tbspAlmond Flour37g
tbspCoconut Flour40g
Stevia Sweetener3 Tbsp sugar worth (Use your brand's Conversion Chart)
tspSalt
cupAlmond Milk
tbspMini Chocolate ChipsStevia Sweetened , 14g
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Preheat the oven to 375°F.
Grease a large 6-cup muffin pan with coconut oil.
Halve, de-seed, peel and gently mash avocado with the back of a fork in a small bowl.
In a large bowl, combine and uniformly mix both flours, cocoa powder, baking powder, sweetener and salt.
In a large bowl, whisk together milk, eggs and vanilla extract.
Add dry ingredients to wet, and whisk to remove clumps. Batter will be dry.
Fold in the mashed avocado.
Divide batter equally among muffin cups, filling about ⅔ of the way.
Bake for about 18-20 minutes or until a toothpick inserted into center comes out with little or no crumbs attached.
Top with chocolate chips just after taking the pan out of the oven.
Let muffins sit 15 minutes before removing form pan.