It may look weird at the beginning, but this muffins are incredibly delicious & can make up for a new way of having breakfast if you want it or you can just try it like a dessert for some other day.
Ingredients:
1 & ½ cups of wholewheat pastry flour
½ cup of cocoa powder.
1 tablespoon of baking powder.
1 tablespoon of baking soda.
½ tablespoon salt.
1 cup of AvoGrand avocado pulp.
½ cup agave nectar.
¾ cup almond milk.
⅓ cup of melted coconut oil.
1 tablespoon of vanilla.
⅓ cup of mini dark chocolate chips.
½ cup of walnuts.
Instructions
Preheat the oven to 350 degrees.
Combine the pastry flour, cocoa, baking soda, baking powder, and salt and set them aside.
In a food processor, blend the avocado pulp with the almond milk, agave, coconut oil, and vanilla so the ingredients can be mixed.
Add the wet ingredients to the dry ingredients and stir until you get a consistent mixture.
It might be a bit lumpy, just make sure you don’t have dry pockets of flour.
Stir in the chocolate chips and walnuts.
Spoon the mixture into a mini muffin tin.
Bake for 14-16 minutes, or until a toothpick comes out clean. Do not over bake or they’ll dry out and be more crumbly rather than fudgey.
After you take care of this last step, try your new recipe & share it with your friends!
