Double Chocolate Avocado Muffins

Name: Double Chocolate Avocado Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 oz Unsweetened Chocolate (2 oz unsweetened chocolate *I use Baker's); 1 ¾ cup All-Purpose Flour (1 ¾ cup unbleached all-purpose flour); 1 tsp Espresso Powder (1 tsp espresso powder); 1 tsp Baking Powder (1 tsp baking powder); 1 tsp Bicarbonate of Soda (1 tsp baking soda); ¼ tsp Table Salt (¼ tsp salt); ½ cup Avocado (½ cup ripe mashed avocado (about 1 medium avocado)); ¾ cup Buttermilk (¾ cup buttermilk *full-fat recommended); ½ cup Greek Yogurt (½ cup plain 5% Greek yogurt *full-fat recommended); 1 cup Coconut Sugar (1 cup coconut sugar or light brown sugar); 1 piece Egg (1 large egg room temp); 1 tsp Vanilla (1 tsp vanilla extract); ½ cup Chocolate Chip (½ cup semi-sweet mini chocolate chips)

Double Chocolate Avocado Muffins - Bread (American)

30 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
2In a microwave or double-boiler, melt the unsweetened chocolate until smooth. Set aside to cool.
3In a medium-sized bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt.
4Add the mashed avocado to the electric mixer bowl and beat until creamy, then add the buttermilk, Greek yogurt, sugar, egg, and vanilla and beat until well combined. Stir in the melted chocolate and beat until smooth.
5With your mixer on low, slowly add the dry ingredients to the wet mixture. Don’t forget to stop and scrape down the sides now and then. Mix until just combined, then fold in the mini chocolate chips.
6Evenly distribute the batter into the cupcake liners, and bake for 20 minutes, or until a toothpick or cake tester comes out clean.
7Cool in the pan for 2-3 minutes, then transfer to a cooling rack.