These muffins are sweetened with maple sugar and contain a dose of healthy fats from the avocado! In addition, it uses coconut oil as a substitute for an unhealthier option such as butter and almond milk as a healthy alternative to dairy milk! They’re perfect to go with your midday caffeine fix, as the dash of espresso makes them a great to have with a good cup of coffee.
- 1 1/2 cups whole wheat (White, or wheat-free) flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp espresso powder or ground coffee beans
- 1/4 tsp salt
- 1 ripe avocado, pitted & peeled
- 2/3 cup maple syrup (the real stuff)
- 3/4 cup almond milk
- 1/3 cup coconut OIL, melted
- 1 tsp pure vanilla extract
- 1/2 cup dark chocolate chips
- Preheat your oven to 350*F. Prepare your muffin tin by greasing with non-stick cooking spray or baking liners.
- In a large bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, espresso powder and salt. Set aside.
- Measure the coconut OIL and melt in the microwave for 30 seconds. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.
- Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined. Fold in chocolate chips.
- Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool.
- Keep stored in an air-tight container. You can also keep them stored in the fridge, like we had to do once our place became too humid. They taste fantastic cold!