Healthy(ish) Chocolate Muffins

So this is the first time I've tried baking with avocado, and you really can't taste it at all.  But they came out nice and rich and dense and fudgy- definitely a satisfying chocolate fix, with less guilt. :)  Unusually for muffins, I wasn't too sure about them still warm out of the oven, but the next day they were amazing!  I topped them with coconut, which was all nice and crunchy toasty, and I think I might even throw in a few dark chocolate chips next time.  Good chocolate flavor and not too sweet.




Wet Ingredients
6 tablespoons avocado oil (or your choice of oil) *I used grapeseed oil
1 1/2 cups milk (your choice - I've tried both almond milk and goats milk) *I used soy milk
1/2 cup natural cane sugar (unrefined) *I used brown sugar
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 avocado peeled and mashed up (about 1/2 cup)

Dry Ingredients
1/2 cup coconut flour* (see note above)
1/2 cup almond meal* (see note above)
1 cup all purpose gluten-free flour mix* (see note above) *I used wheat flour
1/2 cup raw cacao powder

1/4 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons aluminum free baking powder

Preheat oven to 350° F.  In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients.  Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together (be careful not to over-mix, stop mixing once it is combined).  Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces (I like to use a ice cream scooper to help with this part).  Sprinkle on your topping of choice or leave them plain. (I topped mine with finely chopped almonds) Bake 20-25 minutes or until they pass the toothpick test. Set them to cool on the counter or cooling rack.