These chocolate avocado muffins are sweet, healthier, and delicious. Great for an on-the-go snack or breakfast.
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 small banana, mashed
1 avocado, mashed
1/3 cup butter or coconut oil, room temperature, then melted
1 cup brown or coconut sugar
2 egg replacements or 2 regular eggs
1 tsp vanilla
2/3 cup of almond milk
3/4 cup chocolate chips
Preheat oven to 350F and line two muffin tins with muffin liners and set aside.
Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips.
Transfer equal amounts of the batter (around 2 tbsp. ice scream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes.
Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!