Chocolate Avocado Muffins
Instead of making chocolate muffins with zucchini, try this delicious recipe. Note that less oil is needed in these muffins due to the natural fat content of the avocado.
SERVES 10 TO 12.
2 cups gluten-free Multi-Grain Flour Blend or all-purpose flour blend of choice
½ cup unsweetened cocoa powder
½ cup sugar
3 teaspoons baking powder
½ teaspoon xanthan gum (omit if already in your flour blend)
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup chocolate hemp milk or chocolate milk of choice
6 tablespoons coconut oil, softened, or oil of choice
1 teaspoon pure vanilla extract
½ cup avocado puree (about 1 medium avocado)
½ cup chocolate chips, optional
1. Preheat oven to 350°F. Lightly grease a muffin pan.
2. Combine flour blend, cocoa powder, sugar, baking powder, xanthan gum, cinnamon and salt in a bowl. Break up any lumps of cocoa powder. Set aside.
3. Combine milk, coconut oil and vanilla in a large mixing bowl. Blend on medium speed, about 2 minutes. The coconut oil will be a little bit lumpy. Scrape down the bowl as needed.
4. Add avocado puree and blend another 2 minutes.
5. Add dry ingredients and blend until smooth.
6. Stir in chocolate chips, if desired, by hand.
7. Pour batter evenly into prepared muffin cups. Place in preheated oven and bake 22 to 24 minutes until a toothpick inserted comes out clean.
Each muffin contains 214 calories, 10g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 151mg sodium, 31g carbohydrate, 3g fiber, 2g protein.
MAKES 2 CUPS.
This all-purpose blend is ideal for these recipes—or use your favorite off-the-shelf gluten-free flour blend.
½ cup brown rice flour
¾ cup sorghum flour
½ cup amaranth flour
¼ cup tapioca starch/flour
1. Combine ingredients until well blended. Store in a tightly covered container in the refrigerator until used.