I wouldn’t be One Healthy Avocado if I didn’t try adding avocado to anything and everything! And trust me, I really do add avocado to everything! These muffins are so darn fudgy, chocolatey, and delicious! The recipe itself is made with whole wheat flour, which can be extremely difficult to bake with due to the dry consistency. However, the addition of the avocado really makes that aspect disappear! Avocado pairs really well with chocolate because it has a relatively mild flavor and adds a natural creaminess! I absolutely love adding it to chocolate baked goods because you really can’t taste it at all! Avocado is loaded with vitamins and one of the best natural healthy fats. Who doesn’t love a nutrient dense chocolatey treat?! If you’ve never tried baking with avocados, I highly suggest trying it out because you will definitely be surprised!
Ingredients
1 1/2 cup whole wheat flour
1/2 cup cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 ripe avocado
3/4 cup coconut sugar
3/4 cup almond milk
1/3 cup coconut oil
1 tsp vanilla
1/2 cup chocolate chips
Preheat oven to 350 degrees. Add the flour, cocoa powder, baking soda, baking powder, and salt together. Combine till there are no lumps. In a food processor, add in the avocado, coconut sugar, almond milk, coconut oil, and vanilla. Blend till smooth. Add the wet ingredients to the dry and combine. The batter will be thick, but that’s what you want! Stir in the chocolate chips. Scoop into muffin trays and bake for 14-17 minutes depending on the consistency you want. 14 will be more fudgy(my personal fav) or 17 for more cake like!
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