Double Chocolate Avocado Muffins
Death by Chocolate it is! I made my funeral arrangements while these Double Chocolate Avocado Muffins were in the oven, and it was most certainly a good call. Ultra deep chocolatey flavor in tall, tender cakes topped with chocolate chips. They're not too sweet, so no judgements made when that third one goes down at breakfast itself! 🍫🍮 Oh and just look at that ingredients list. Everything's whole and natural - so its not like you're feeding yourself trashy, empty calories. What makes them even better? They're made with avocado instead of oil or butter, so they're good for you right? Healthy fats FTW! No more trips to the bakery for me. 🥑
What you need
tbsp unsweetened cocoa
tsp vanilla extract
tbsp coconut flour
tsp baking powder
tsp salt
tbsp mini chocolate chips
tsp truvia
Instructions
- Preheat oven to 375°F. - Halve, de-seed, peel and gently mash avocado with the back of a fork in a small bowl. - In a large bowl, combine and mix flours, cocoa, baking powder, sweetener and salt. - In another bowl, whisk milk, eggs and vanilla. - Add dry ingredients to wet, and whisk to remove clumps. Batter will be dry. - Fold in mashed avocado. - Grease a large 6-cup muffin pan with coconut oil, and divide batter equally among them, filling the cups ⅔ of the way. - Bake for 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 pan out of the oven. - Let muffins sit 15 minutes before removing form pan.View original recipe