So, I drastically over-estimated how many avocados I would require for E’s birthday party chocolate pudding. And while I love a good guacamole, I just wasn’t really in the mood. We used some in smoothies, but I wanted a new way to use them. And N requests we make muffins literally every night when I put him to bed, so….Chocolate Chip Avocado Muffins it was!
I haven’t tried this recipe with date paste (yet), but I suspect it would work just great. The muffins do have a slight greenish tint to them, but really in a fun way. And, yes, you can taste the avocado, but not in a serious way. It’s there, but really pretty pleasant. However, I do recommend eating them on the first or second day for best flavor, as the avocado-ness becomes more pronounced with time.
Chocolate Chip Avocado Muffins
Makes 12
2 eggs
¾ - 1 cup sugar or date paste
½ cup melted butter
1 ½ cups peeled, well-mashed avocado (this was about 2 nicely ripe avocados for me)
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
¾ cup dark/bittersweet chocolate chips
Preheat oven to 350*F. In a medium bowl, whisk together mashed avocado, eggs, sugar, butter, and vanilla until very smooth. Add the flour, baking powder, baking soda, and salt. Fold into the avocado mixture until well mixed, but still fluffy. Batter will be thick. Add the chocolate chips and stir in gently.
Divide batter evenly into 12 lined muffin cups. Bake for about 20-23 minutes, until toothpick comes out clean (I needed about 23 minutes). Allow to cool and then enjoy some chocolate and healthy fats!
Chocolate Chip Avocado Muffins
Makes 12
2 eggs
¾ - 1 cup sugar or date paste
½ cup melted butter
1 ½ cups peeled, well-mashed avocado (this was about 2 nicely ripe avocados for me)
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
¾ cup dark/bittersweet chocolate chips
Preheat oven to 350*F. In a medium bowl, whisk together mashed avocado, eggs, sugar, butter, and vanilla until very smooth. Add the flour, baking powder, baking soda, and salt. Fold into the avocado mixture until well mixed, but still fluffy. Batter will be thick. Add the chocolate chips and stir in gently.
Divide batter evenly into 12 lined muffin cups. Bake for about 20-23 minutes, until toothpick comes out clean (I needed about 23 minutes). Allow to cool and then enjoy some chocolate and healthy fats!
