These muffins hold a special place in my heart. Chocolate AND avocado?! I can't. The avocado is an awesome addition because it keeps the muffins from being too dry and it gives it a little extra nutritional oomph, so I can eat ALL of them for breakfast.
Here's how I made them!
Chocolate Avocado Muffins (makes 12)
- 1 cup all-purpose flour
- 1/2 cup cashew meal
- 3/4 cup cocoa
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 cup maple syrup (Grade B works well for baking, but anything natural works fabulously)
- 1 large and ripe Hass avocado
- 3/4 cup almond milk
- 1/3 cup melted coconut oil
- 1 tbsp vanilla
Preheat the oven to 350* and grease muffin pan. First, mix your dry ingredients thoroughly. In a separate bowl, mash the avocado and add the syrup, almond milk, melted coconut oil and use a power mixer to incorporate all the ingredients. Add the dry ingredients to the wet ingredients gradually (in about three rounds) until mixture is homogenous. Gently pour or spoon into greased muffin tins about 3/4 of the way full and bake for about 25-30 minutes.
My recipe above was inspired by this one.