Triple Chocolate Avocado Muffins [ grain-free, dairy-free ]

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, mashed (1/2 - 2/3 cup, medium
  • 1/3 cup Cacao powder

• Refrigerated

  • 1/2 cup Chocolate cashew or almond milk
  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/3 cup Chocolate chips, dairy free mini
  • 1/2 cup Coconut flour
  • 1/2 cup Coconut sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

Found on fitmittenkitchen.com

Description

Ingredients

• ½ cup coconut flour
• ⅓ cup cacao powder (or unsweetened cocoa)
• 2 tsp baking powder
• ¼ tsp salt
• 1 medium avocado, mashed (1/2 - ⅔ cup)
• ½ cup coconut sugar (or dry sweetened of choice)
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup chocolate cashew or almond milk (or your choice of non-dairy milk)
• ⅓ cup dairy-free mini chocolate chips

Directions

• Preheat oven to 375F and grease a muffin pan. Set aside
• In a small bowl combine coconut flour, cacao (or cocoa) powder, baking powder, and salt. Whisk together until combined and no lumps of coconut flour or cacao powder are present. Set aside.
• In a large bowl add mashed avocado, coconut sugar, eggs, and vanilla extract. Whisk until all ingredients are evenly combined.
• Using a large spoon or rubber spatula, gently fold in dry ingredients to bowl of wet ingredients, add in milk and gently stir until everything is combined, then fold in chocolate chips.
• Using large cookie scoop, evenly disperse batter into greased muffin pan, about ⅔ of the way full. You should get about 12 muffins.
• Bake muffins for 18-22 minutes. Check middle of muffins with toothpick. Muffins will be done when the toothpick comes out with little to no crumbs.

Nutrition