Avocado Chocolate Muffins

Featured Ingredient: Avocado

Thanks to everyone you participated in the CLIF bar giveaway. The two secret ingredients to make these vegan were avocado and hemp milk. I’m loving avocado in chocolate baked goods. They have a bunch of fat (all healthy!), so give muffins like these great mouthfeel and provide a fudgy consistency.

I made these in mini muffin cups to make them more bite-sized, but they work well in standard sized ones as well. Just increase the baking time to about 20 minutes. Be careful not to over-bake them so they remain moist. 

Mini Avocado Chocolate Muffins

2 cups whole wheat pastry flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon cayenne

1/4 teaspoon salt

1 cup unflavored hemp other milk of choice

1 ripe avocado

3/4 cup coconut palm sugar or other sugar of choice

1/3 cup melted coconut oil or other oil such as canola, grapeseed or light olive oil

1 teaspoon vanilla extract

Preheat oven to 350°F. In a large bowl, mix together flour, cocoa, baking powder, baking soda, cinnamon, cayenne and salt. In a blender, blend together hemp milk, avocado, sugar, oil and vanilla. Add wet ingredients to dry ingredients and mix until all the flour is incorporated. Add additional milk if the mixture is too thick or dry. Divide among 24 mini sized muffin cups and bake for 16 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean. Let cool several minutes before unmolding.