Chocolate Avocado Blueberry Muffins

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These creamy Paleo muffins are packed with avocado, blueberries and dark chocolate - an antioxidant dream.

Tools

  • Muffin tin
  • Blender
  • Small bowl

Ingredients

  • 2 large eggs, room temperature
  • 1 small avocado, ripe
  • 1/3 cup coconut sugar
  • ¼ t salt
  • 1/4 cup raw cacao powder + 1 T
  • 2 t baking powder
  • 2 T coconut flour
  • 1 cup almond flour
  • ½ cup unsweetened almond milk
  • ¼ cup fresh blueberries
  • 2 T dark chocolate chips

Instructions

  • Preheat oven to 375°F. Prepare a muffin tin with muffin liners or grease with coconut oil.
  • Place eggs, avocado, sugar and salt in a blender with 1 tablespoon of cacao powder. Blend on high until avocado is fully broken down and the mixture resembles a smooth pudding.
  • In a small bowl, sift together ¼ cup cocoa powder, baking powder, coconut flour and almond flour.
  • Add the almond milk to the liquid mixture, then slowly fold in dry ingredients. Mix just until combined - don’t overmix!
  • Fold in blueberries and chocolate chips.
  • Transfer batter to prepared muffin tin, dividing the batter evenly among 9 cavities.
  • Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the tin and transfer to a wire baking rack to cool.
  • Store in the refrigerator for one week or in the freezer for up to one month.

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