Vegan Chocolate Avocado Muffin

• Vegan

• Produce

  • 1 Avocado, ripe

• Refrigerated

  • 3/4 cup Almond milk, unsweetened

• Condiments

  • 1/2 cup Agave nectar

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1/3 cup Dark chocolate chips, mini
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 1/2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on iheartvegetables.com

Ingredients

• 1½ cups whole wheat pastry flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 1 ripe avocado
• ½ cup agave nectar
• ¾ cup almond milk (unsweetened)
• ⅓ cup coconut oil, melted
• 1 tsp vanilla
• ⅓ cup mini dark chocolate chips

Directions

• Preheat the oven to 350.
• Combine the pastry 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 dont 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. (Mine took about 14 minutes.) Do NOT over bake or theyll dry out and be more crumbly rather than fudgey.