If you want to get your kids to eat a better version of muffin, try this wonderful recipe out! I have, and can say while they are not overly sweet, they are a great guilt-free treat! I can satisfy my sweet tooth and not watch my waist line “pudge” out just by taking a bite. This recipe falls in line with my road to healthier eating because of the ingredients chosen within. Real food! And to top it off there is no oil in this recipe – thank you avocado.
What a sneaky way to get your kids to eat well! I tested this recipe out on the kids and they did not know that the avocado was in the recipe, but they did notice it had a taste to it that was different than if you were to make it with oil. Also, this recipe was made with whole wheat flour, maple syrup and applesauce. No sugar, egg or or AP flour please.
If you want to kick it up and make it vegan, by all means, this can be adjusted easily.
I hope you enjoy this recipe! If you find it needing a little something, add some spices in the batch like cinnamon or all-spice to give it a kick.
Chocolate Avocado Muffins (adapted from Live.Learn.Love.Eat)
- 1 medium avocado – ripe
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened cocoa powder
- 3/4 cup organic 1% milk
- 1/4 cup natural applesauce
- 1 tsp. pure vanilla extract
- 2/3 cup dark chocolate chips
- 1-1/2 cup whole wheat flour
- 1 Tbsp baking powder
- 1/4 tsp sea salt
Preheat the oven to 350 degrees. Line muffin pan with 12 paper liners. In a food processor, blend the avocado, maple syrup, cocoa powder, milk applesauce and vanilla. Stir in chocolate chips by hand to the batch. In a separate bowl, combine the flour, baking powder and the salt. Combine the wet ingredients to the dry, and mix. Spoon in batter into paper liners 3/4 way. Bake for 18-20 minutes. Test with toothpick to see when completed. The batch will be heavy and cake-like.