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Double Chocolate Avocado Blender Muffins

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Prep Time 10 minutes
Cook Time 22 minutes
Servings: 12 Muffins
Ingredients Method

Ingredients
  

  • 1/2 cup unsweetened almond milk
  • 2 large eggs
  • ½ cup well-mashed ripe avocado approximately 1 medium avocado
  • ½ cup monk fruit sweetener
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar or white vinegar
  • ½ cup dutch-processed cocoa powder you can use cacao, but it will be a little lighter in color and the flavor isn’t quite as rich
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon sea salt pinch
  • 1 cup almond flour
  • ¾ cup plus ⅓ cup chocolate chips
  • Optional: coarse sea-salt for garnish

Method
 

  1. Preheat oven to 350 degrees F and line a 12-cup cup cake tin with liners. To a high-powered blender or food processor, add all ingredients in the order listed, except chocolate chips. Puree until smooth. Remove blender container from the base then stir in ¾ cup chocolate chips (or 1 cup if using chocolate chunks). Distribute batter evenly among the cup cake liners, Batter will fill tins approximately two thirds of the way. Shake tins gently to even out batter. Sprinkle batter with remaining ⅓ cup chocolate chips.
  2. Bake time is 22 minutes, or until a toothpick comes out mostly clean with just a bit of batter and feels firm to touch.
  3. Allow to cool in the tin 10 minutes. Your muffins should deflate just a bit but not cave in in the middle. After 10 minutes, use a fork to gently remove muffins from tins. They will still be pretty soft at this point, but they will continue to firm up. Place on a cooling rack and cool another 15 minutes before going to town.
  4. Keep in the fridge.