28.6.15

Healthy Chocolate Avocado Muffins


Can we still be friends if I do things like put avocado in my chocolate muffins?

I know it's kinda weird, and usually I'm against this sort of thing, but when you're faced with the problem of too many ripe avocados, sometimes drastic measures have to be taken.


Any regular readers know that I am obsessed with avocados.  I could probably eat an avocado a day, no problem.  But multiple ripe avocados in one day? That's too much even for me.

Thus began my search for baked goods with avocados.

I  chose a chocolate muffin because, CHOCOLATE, but also because I thought the chocolate would mask the odd green avocado color.


Despite my questionable feelings about non-savory uses of avocados, I love these healthy chocolate avocado muffins.

The texture is moist and immensely satisfying, thanks to the fat in the avocado and coconut oil.

A little bit of instant coffee granules intensifies the chocolate flavor.  (I didn't have any chocolate chips on hand when I made these, but feel free to throw in some to make these extra chocolatey.)

High-fives for chocolate muffins with vitamins and heart-healthy fats!  And like the last chocolate muffins I made, I feel that these can belong in either the breakfast or dessert category.


Healthy Chocolate Avocado Muffins


Ingredients:
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1 tsp instant coffee granules
1/4 tsp salt
1 ripe avocado, peeled and seed removed
2/3 cup honey or maple syrup
3/4 cup milk
1/3 cup coconut oil, melted
1 tsp vanilla extract

Directions
Preheat oven to 350.  Line muffin tin with liners or spray with nonstick cooking spray.

In a large bowl, whisk together flowers, cocoa powder, baking powder, baking soda, instant coffee granules, and salt.

In a food processor, combine the avocado, honey, milk, melted coconut oil, and vanilla extract.  Pulse until mixture is smooth.   (If you don't have a food processor, just mash the avocado as much as possible and whisk together with the other liquid ingredients until smooth.)

Add the wet ingredients to the dry ingredients. Stir until just combined.  (If desired, you could add 1/4 cup of chocolate chips at this stage too!)

Pour the batter into the muffin tins and bake for 15-18 minutes or until the stops are slightly cracked and an inserted toothpick comes out clean.

Recipe adapted from She Bakes Here.

3 comments:

  1. I think that's a great idea, I came across a recipe that uses avocado to make ice cream. It's an amazing source of good fat! x

    ReplyDelete
  2. These look delicious! I love using avocado in sweets. I use in it an ice cream and really love it!

    ReplyDelete
  3. I have paired avocado with chocolate before, so I am totally with you that it is GOOD STUFF.

    ReplyDelete

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