Fudgy Avocado Chocolate Chip Muffins

Chocolatey, dense, moist.

Having bought several avocados the other day and not wanting them to go to waste, I decided to create a chocolate muffin that incorporated the lovely green fruit. Oh yeah, not to mention my craving for some sort of chocolate.

I made a similar muffin a few months back for the Trader Joe’s contest but with quinoa..Chocolate Avocado Quinoa Muffins. I didn’t feel like making the quinoa today so that was going to be left out. I felt the flax egg may not be needed since the avocado is very thick and creamy; should act as a suitable binder. I used coconut palm sugar because the flavor is so good, but feel free to substitute another sweetener of your choice. If you use honey or maple syrup, i.e. liquid sweeteners, just keep in mind the ratio of dry to wet may need to be altered.

I would recommend these to be made as cookies too. Since they are very dense, a thinner shape (i.e. cookie) would do them justice. Muffins are still extremely good too if you decide to choose the same route I did. Reduce baking time and check after 15 minutes to see what’s up.

I originally wanted these to have a strong ginger taste, but the 2 tsp freshly grated ginger wasn’t enough. I took it out of the recipe ingredients since I couldn’t even taste it, but if you’d like to experiment with it I’d say put at least 1-2 tbsp. Substituting ground coffee would taste awesome too! I will have to try that next time.

These muffins are so dense that the outside gets cooked quicker than the inside, thus they will come out of the oven still looking uncooked on the inside. I highly recommend to put them in the fridge for a few hours before consumption. They will become moist and super dense.

Dry:

1 1/2 cup whole wheat flour

1/2 cup organic spelt flour

3/4 cup coconut palm sugar

1/2 cup unsweetened cocoa powder

2 tsp baking powder

1/2 cup dark chocolate chips (optional)

Wet:

1 1/2 cup non dairy milk (I used vanilla unsweetened almond milk)

1 medium avocado

2 ripe bananas

2 tbsp unrefined virgin coconut oil

1 tsp vanilla extract (if not using vanilla non-dairy milk)

Makes 12 muffins

Bake at 325 for 35 minutes

Place all wet ingredients in a food processor and blend well until all is smooth.

Mix the dry ingredients in a large bowl. Add the wet to the dry and mix until all is incorporated. Don’t over mix.

I preheat oven now to save electricity, but do as you please. Preheat to 325 F and cook for about 35 minutes when the outsides will be cooked and the insides a bit undercooked looking.

Let sit in the muffin pan for a few minutes and then transfer to a cooling rack. You may eat now if the texture is suitable to you. If not, place in fridge for a few hours until texture thickens up. It will! Trust me.

Store in fridge.

I can imagine how the texture will be even more awesome the next day.

Another good idea for avocado usage is making a vegan/raw creamy pasta sauce! You can blend up the avocados and it creates a creamy texture perfect for noodles.

Or simply eat it plain, which I did a lot at the past music festivals I went to.