• 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:

  1. Pre heat oven to 350 degrees. Grease 12 cupcake tins with oil.
  2. In a small bowl, stir together flour, cocoa powder, salt, and baking powder.
  3. In a medium bowl, combine oil, avocado, water, and vanilla. Then mix in the sugar.
  4. 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.
  5. Pour batter into muffin tin, filling each about halfway.
  6. Bake for about 20 minutes, or until tops are set and a toothpick inserted in a muffin comes out dry.

Enjoy!