This recipe is based off of my old recipe for chocolate avocado mini muffins, I made a few tweaks to use coconut flour instead of almond flour. I’m also not a huge stevia fan (I don’t like the aftertaste! plus it makes my stomach hurt) so I used honey instead.
Avocado is AMAZING, it is so versatile and always tastes fantastic in chocolate dishes. It adds that creaminess factor (as well as some healthy fats) and you can’t even taste it! These are some of my favorite chocolate muffins.
If you’ve been following my instagram, you knew these were coming! 🙂 Sorry for the delay!
1/4 cup coconut flour
1/3 cup cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 ripe avocado
3 eggs (room temp)
1/4 cup honey
scant 1/4 cup applesauce (room temp)
1/4 cup coconut milk (or almond milk) (room temp)
1/4 cup melted coconut oil
Preheat oven to 375 F.
Sift coconut flour and cocoa powder into a bowl. Add remaining dry ingredients and mix together. Add all your wet ingredients, except the coconut oil, and mix everything together thoroughly. Add in the coconut oil and mix to combine.
Pour batter into greased muffin tin. Bake for about 18-20 minutes, until toothpick inserted in middle comes out clean.
Tastes great served with fresh summer berries!
These freeze well and can be warmed in the microwave for 30 seconds.
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