- 1 1/2 cups flour (I use half white flour and half whole wheat)
- 3 tbsp. cocoa powder
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 cup sugar
- 2 tbsp vegetable oil (I use safflower oil)
- 1/2 avocado, mashed
- 1 cup water
- 1 tsp vanilla
- 1/2 cup chocolate chips (optional)
It might be a little off putting to use avocado in a baked good, but these muffins only have a hint of avocado flavor. The chocolate flavor is much more dominant here, but it is not an overly sweet muffin. This recipe is a great way to replace unhealthy animal fats with monounsaturated fats, and it’s also great excuse to make guacamole with any leftover avocado.
Steps:
- Pre heat oven to 350 degrees. Grease 12 cupcake tins with oil.
- In a small bowl, stir together flour, cocoa powder, salt, and baking powder.
- In a medium bowl, combine oil, avocado, water, and vanilla. Then mix in the sugar.
- Pour the flour mixture into the wet mixture and stir just until combined. Don’t overmix or the muffins will be tough. Add chocolate chips if you want them.
- Pour batter into muffin tin, filling each about halfway.
- Bake for about 20 minutes, or until tops are set and a toothpick inserted in a muffin comes out dry.
Enjoy!