Chocolate Avocado Muffins

Ingredients

• 1/2 cup Avocado ((usually 1 avocado))
• 1/4 cup Sugar-Free Maple Syrup (or liquid sweetener or your choice)
• 2 teaspoons Vanilla Extract
• 1/2 cup Unsweetened Cocoa Powder
• 1/3 cup Almond Flour
• 1/2 teaspoon Baking Soda
• 1/2 cup Sugar-Free Chocolate Chips

Instructions

1. 1

   Preheat oven to 350°F (180°C). Line a mini muffin tray with muffin paper cups. Set aside.

2. 2

   In a food processor, add the avocado, liquid sweetener, and vanilla extract.

3. 3

   Blend at high speed until it forms a cream. It should take about 30 seconds. Feel free to stop the food processor every 15 seconds, scrape down the side of the bowl and repeat until a creamy shiny green avocado batter forms with no lumps.

4. 4

   Transfer the avocado cream into a clean bowl, add almond meal, unsweetened cocoa powder, and baking soda.

5. 5

   Combine with a spatula until all the ingredients come together into a thick, sticky, and shiny chocolate batter. It usually takes less than a minute to form the batter.

6. 6

   Stir in the chocolate chips of your choice, then scoop one tablespoon of batter and form a ball with your hands. The batter is a bit sticky, so you can rub your hands with a tiny bit of vegetable oil, like coconut oil, before rolling to keep your hands clean.

7. 7

   Add each ball of muffin batter to the prepared muffin tin - I highly recommend using muffin paper cups for this recipe. It is much easier to unmold the muffins when baked.

8. 8

   Bake for 12-15 minutes max at 350°F (180°C). It is ready when the top of the muffins are cooked.

9. 9

   Cool them down in the muffin pan for 10 minutes. I set up a clock to make sure it is cooling down for 10 minutes. This process will firm up the muffins and keep the fudgy texture in the middle.

10. 10

    Transfer to a cookie rack to fully cool down.

11. 11

    Store well in the pantry for up to 3 days or even in the fridge for an extra fudgy texture.