Description
Moist and decadent avocado double chocolate muffins.
Ingredients
Scale
- ⅔ cup dutch process cocoa powder
- 1 ¾ cups all purpose flour
- 1 ¼ cups firmly packed light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 cup fat free milk
- 1 tsp vanilla
- 2 tsp vinegar
- ¼ cup melted unsalted butter
- ¼ cup mashed avocado
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 400°F. Line a standard 12-cup muffin pan with muffin/cupcake liners.
- In a large mixing bowl, add cocoa powder, flour, sugar, baking powder, baking soda and salt. Whisk together until completely combined.
- Add eggs, milk, vanilla, vinegar, butter and avocado to a blender and blend until smooth. Pour into flour mixture and whisk until batter is smooth. Stir in 1 cup of chocolate chips.
- Using a large ice cream scoop, divide batter evenly amongst the 12 muffin cups. Sprinkle tops of the muffins with the remaining chocolate chips, pushing them half-way into the batter.
- Bake for about 20-23 minutes, or until a toothpick inserted comes out clean.
Notes
- For best results, use a high-quality dutch process cocoa powder.
- Do not overmix the batter.
- Let the muffins cool slightly before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg