I love avocado, but usually eat it fresh like in guacamole, salad, or just as part of any meal. I haven't baked with it much, though I've seen tons of other bloggers making yummy things. So I decided to try out these double chocolate avocado muffins. And they did not disappoint. These cupcakes-masquerading-as-muffins are super soft and moist. When they're warm you can slightly taste the avocado, but not so much when they're cool. If you were to put frosting on these, you would think this was just a regular (and awesome) cupcake.
If this sounds good, you might also like:
Healthy Carrot Cake Power Scuffins
Coconut Banana Muffins
Chocolate Chunk Vanilla Muffins
Double Chocolate Avocado Muffins
Adapted from Muffin Tin Mania
1 1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 medium-sized ripe avocado, pitted and peeled
2/3 cup pure maple syrup
3/4 cup unsweetened plain soymilk
1/3 cup coconut oil, melted
1 teaspoon pure vanilla extract
1/2 cup chocolate chips
Preheat the oven to 350°. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a food processor or high powered blender such as the Vita-mix, puree the avocado, maple syrup, soymilk, oil, and vanilla extract together until smooth. Add the avocado mixture to the dry ingredients; mix until all the flour is combined. If the mixture is too dry, stir in additional milk. Fold in chocolate chips.
Divide the batter between 12 medium-sized muffin cups, and bake for about 22 minutes, or until a tester comes out with just a few crumbs. Let cool before unmolding.