Chocolate Avocado Muffins
These are the best chocolate avocado muffins! Rich, chocolatey and fudgy they are so easy to make and are gluten free and dairy free too.
Servings: 12
Calories: 386kcal
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch sea salt
- 2 avocados (the flesh from)
- 3 eggs
- 3/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer.
- Using your standing mixer, blend the ingredients until they are smooth.
- Stir in the chocolate chips by hand.
- Line a muffin tray with parchment paper muffin cups and transfer the batter to the muffin cups (you want the dough to be heaping).
- Bake the muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Notes
- This recipe yields 12 muffins.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store these muffins in the fridge in an airtight container for up to 7 days.
Nutrition
Calories: 386kcal | Carbohydrates: 44g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 151mg | Potassium: 311mg | Fiber: 7g | Sugar: 24g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg