Chocolate Avocado Muffins

Oh you know, just finding new ways to indulge in chocolate…like you expected anything else.

Well, regardless of my chocolate obsession, the fact that I have found yet another healthy recipe where I can showcase this amazing food is making me jump for joy (while shoveling one of these babies into my mouth of course). Simply put, you need these muffins in your life. When you can combine chocolate AND avocado plus lots of other super nutritious ingredients like cocoa, coconut oil and almond meal you just can’t go wrong. This delicious, chocolatey, velvety smooth, delicious (wait I already said that) muffin will satisfy your sweet tooth while providing a healthy dose of fats, carbs and protein. It makes the perfect breakfast on-the-go, mid-day fuel or post-workout snack. See, who said eating clean had to include boring, tasteless food?!
     

Chocolate Avocado Muffins

Paleo/Gluten-free/Vegan

Makes 12 muffins/Bake time 30 minutes 

  • 1 ripe avocado, peeled, pit removed and mashed (about 1 c)
  • 1 c unsweetened plain almond milk (you can also sub cow’s milk, hemp, soy or cashew)
  • 1/2 c coconut sugar
  • 1/4 c pure maple syrup
  • 7 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 c Bob’s Red Mill 1:1 GF Baking Flour
  • 1/2 c Bob’s Red Mill Almond Meal
  • 1/2 c Bob’s Red Mill Coconut Flour
  • 1/2 c unsweetened cocoa powder
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • Additional maple syrup and shredded coconut for topping (optional)
  1. Preheat oven to 350F. Lightly grease or line a muffin pan and set aside.
  2. Using a stand mixer with a paddle attachment on a low setting combine the avocado, milk, sugar, maple syrup, coconut oil and vanilla. Mix until smooth.
  3. In a separate smaller bowl, combine the flours, cocoa powder,baking powder, cinnamon and sea salt.
  4. While keeping the mixer on low, carefully add the dry ingredients to the wet and blend together. Don’t over mix. Batter will be a thicker consistency than a normal muffin batter.
  5. Using an icecream scoop or large spoon, fill each muffin cavity to the top with batter and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Optional topping: While the muffins are still warm brush the top of each with a little maple syrup and a sprinkle of shredded coconut (crushed almonds are also another great topping option!).

*These muffins stay best either in the refrigerator or frozen until ready to enjoy.

Advertisements

4 thoughts on “Chocolate Avocado Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s