Chocolate Avocado Muffins/Cupcakes (Paleo)

I don’t know if it’s just me, but baked avocados kinda have a weird taste. Luckily, I’ve learned the secret to using them in a baked good. Wait a few hours (or even the next day) before digging in! Not only does all traces of avocado disappear, but the baked good gets a super rich, chocolatey taste and stays nice and moist!

Score!   

So, I usually make these chocolate muffins/cupcakes early in the morning (to have that night) or at night (to have the next day). They are so worth the wait!

Ingredients:

1 ripe avocado

2 eggs

1/3 cup applesauce

1/4 cup honey

6 tbsp almond milk

1/2 tsp vanilla

1/3 cup coconut flour

1/4 cup cocoa powder

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

1/8 tsp stevia

Optional: chocolate chips

Directions:

Preheat oven to 375 degrees and spray oil over muffin tins.

In a food processor, blend together the avocado, eggs, applesauce, honey, milk, and vanilla. Add and blend in coconut flour, coca powder, baking soda, baking powder, cinnamon, salt and stevia. Stir in chocolate chips, if using. Pour into muffin tins and bake for 20 minutes.

Let cool completely (to get rid of slight avocado-y taste). These taste even better the next day!   

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