Now don’t ignore this sweet recipe just because it says ‘Avocado’. Avocados are not only good in guacamole, but they are also a GREAT oil and egg substitute when baking! For oil use 2/3 of an avocado in place of 1/3 cup of oil, for egg use 1/4 cup avocado instead of one egg. Trust me, you can’t even tell that there is any avocados in it! A bunch of people loved them at my youth group, and they didn’t even know about the avocado yet! This recipe is so chocolatey and moist!
Original recipe from: https://iheartvegetables.com/chocolate-avocado-muffin-recipe/
INGREDIENTS
- 1 1/2 cups whole wheat (Or white, depending on your preference) flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 ripe avocado
- 1/2 cup agave nectar (or honey or sugar)
- 3/4 cup almond milk
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/3 cup mini dark chocolate chips (If you want)
INSTRUCTIONS
- Preheat the oven to 350.
- Combine the flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In a food processor, blend the avocado, (peeled and pitted of course) with the agave, almond milk, coconut oil, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until combined.
- It might be a bit lumpy but just make sure you don’t have dry pockets of flour.
- Stir in the chocolate chips.
- Spoon the mixture into a mini muffin tin. Mine made about 20 mini muffins.
- Bake for 12-17 minutes, or until a toothpick comes out clean. Do NOT over bake or they’ll dry out and be more crumbly rather than fudgey.
The Dairy Free Daughter 