Chocolate Avocado Muffins

Happy Sunday Everyone! Today I used my overripe avocados to make something quite special, chocolate avocado muffins! I usually will just make a quick guacamole with ripe avocados but I found this muffin recipe the other day at Kitchen Apparel and really wanted to try it out.

These healthy little muffins contain gluten-free flour and there are no eggs or butter in this making them both vegan and gluten-free friendly.  Most of the ingredient list I already had on hand, the only thing I had to pick up from Bulk Barn was the coconut flour and almond meal.  It took about 15 minutes to prepare the muffins and another 20 minutes to bake.  The batter was easy to whip up but it’s important not to over-mix when combining the wet and dry ingredients.  The batter should be light and fluffy!  You can top these muffins with any chopped nut or even chocolate chips, or leave them bare.

My mom tried the first one and kind of looked at me funny and said “boy these are definitely a healthy muffin”.  Meaning they are not SWEET enough for her.  I tried one right after her and noticed that the consistency of the muffin is very moist and crumbles apart, which I don’t mind. They tasted very rich in cocoa powder with a hint of maple for sweetness and of course you couldn't taste the avocado in it at all! The richness of the cocoa powder made me want to chug a glass of milk with these, which made for the most perfect satisfying snack.  My sister really enjoyed these too as they are a nice change from your regular sugary muffin.  She even asked to bring some to work so that she can have it in the morning for breakfast.  Being the nice sister that I am, I said yes, even though the recipe only makes 12 muffins and 3 were already GONE!  If you’re in the mood for a healthier muffin that is moist and delicate in flavour and rich in heart-healthy omega, then these muffins are just the right thing!

Chocolate Avocado Muffins

makes 12 muffins

Ingredients

Wet Ingredients:

6 tablespoons avocado oil (or your choice of oil)

1 1/2 cups milk (I used almond milk)

1/2 cup natural cane sugar

1 teaspoon vanilla extract

1/4 cup pure maple syrup

1 avocado peeled and mashed up (about 1/2 cup)

Dry Ingredients:

1/2 cup coconut flour

1/2 cup almond meal

1/2 cup raw cacao powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

3 teaspoons aluminum free baking powder

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all of the wet ingredients.  Using a hand mixer, mix on low until smooth.
3. In another large bowl, combine all of the dry ingredients and whisk together until combined. 
4. Add the dry ingredients to the wet ingredients and mix on low until combined (do not over mix).
5. Divide batter amongst 12 muffin cups filling up until ¾ full.
6. Sprinkle on your toppings and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

Let them cool on a wire rack before digging in!

Happy Healthy Baking!

Happy Sunday Everyone! Today I used my overripe avocados to make something quite special, chocolate avocado muffins! I usually will just make a quick guacamole with ripe avocados but I found this muffin recipe the other day at Kitchen Apparel and really wanted to try it out.

These healthy little muffins contain gluten-free flour and there are no eggs or butter in this making them both vegan and gluten-free friendly.  Most of the ingredient list I already had on hand, the only thing I had to pick up from Bulk Barn was the coconut flour and almond meal.  It took about 15 minutes to prepare the muffins and another 20 minutes to bake.  The batter was easy to whip up but it’s important not to over-mix when combining the wet and dry ingredients.  The batter should be light and fluffy!  You can top these muffins with any chopped nut or even chocolate chips, or leave them bare.

My mom tried the first one and kind of looked at me funny and said “boy these are definitely a healthy muffin”.  Meaning they are not SWEET enough for her.  I tried one right after her and noticed that the consistency of the muffin is very moist and crumbles apart, which I don’t mind. They tasted very rich in cocoa powder with a hint of maple for sweetness and of course you couldn't taste the avocado in it at all! The richness of the cocoa powder made me want to chug a glass of milk with these, which made for the most perfect satisfying snack.  My sister really enjoyed these too as they are a nice change from your regular sugary muffin.  She even asked to bring some to work so that she can have it in the morning for breakfast.  Being the nice sister that I am, I said yes, even though the recipe only makes 12 muffins and 3 were already GONE!  If you’re in the mood for a healthier muffin that is moist and delicate in flavour and rich in heart-healthy omega, then these muffins are just the right thing!

Chocolate Avocado Muffins

makes 12 muffins

Ingredients

Wet Ingredients:

6 tablespoons avocado oil (or your choice of oil)

1 1/2 cups milk (I used almond milk)

1/2 cup natural cane sugar

1 teaspoon vanilla extract

1/4 cup pure maple syrup

1 avocado peeled and mashed up (about 1/2 cup)

Dry Ingredients:

1/2 cup coconut flour

1/2 cup almond meal

1/2 cup raw cacao powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

3 teaspoons aluminum free baking powder

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all of the wet ingredients.  Using a hand mixer, mix on low until smooth.
3. In another large bowl, combine all of the dry ingredients and whisk together until combined. 
4. Add the dry ingredients to the wet ingredients and mix on low until combined (do not over mix).
5. Divide batter amongst 12 muffin cups filling up until ¾ full.
6. Sprinkle on your toppings and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

Let them cool on a wire rack before digging in!

Happy Healthy Baking!