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Double Chocolate Avocado Muffins (Keto & Paleo)
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Servings:
6
large muffins
Calories:
151
kcal
Course:
Breakfast, Dessert
Cuisine:
American
Double Chocolate Avocado Muffins have an ultra deep chocolatey flavor in tall, tender cakes topped with chocolate chips. Made with Avocado and no oil or butter, you might just be okay with having 2-3 of these for breakfast!
Ingredients
1
medium
Avocado
,
or ⅔ cup Mashed, 156g
5
Tbsp
Almond Flour
,
37g
5
Tbsp
Coconut Flour
,
40g
2
tsp
Baking Powder
5
Tbsp
Unsweetened Cocoa Powder
Stevia Sweetener
,
3 Tbsp sugar worth (Use your brand's Conversion Chart)
⅛
tsp
Salt
½
cup
Almond Milk
2
Eggs
2
tsp
Vanilla Extract
1
Tbsp
Mini Chocolate Chips
,
Stevia Sweetened , 14g
Instructions
Preheat the oven to 375°F.
Grease a large 6-cup muffin pan with coconut oil.
Halve, de-seed, peel and gently mash avocado with the back of a fork in a small bowl.
In a large bowl, combine and uniformly mix both flours, cocoa powder, baking powder, sweetener and salt.
In a large bowl, whisk together milk, eggs and vanilla extract.
Add dry ingredients to wet, and whisk to remove clumps. Batter will be dry.
Fold in the mashed avocado.
Divide batter equally among muffin cups, filling about ⅔ of the way.
Bake for about 18-20 minutes or until a toothpick inserted into center comes out with little or no crumbs attached.
Top with chocolate chips just after taking the pan out of the oven.
Let muffins sit 15 minutes before removing form pan.
Notes
Storage:
Cool muffins completely before storing.
Room temperature: 1-2 days, tightly wrapped in plastic wrap or airtight container.
Fridge: 5-7 days in an airtight glass container.
Product Recommendation:
Lily's
Dark Chocolate Baking Chips
Nutrition:
Servings: 6 large muffins | Serving size: 1 muffin
Calories: 151kcal
Fat: 11g | Saturated fat: 2.5g
Carbohydrates: 11g | Fiber: 6.7g | Sugar: 0.6g
Protein: 5.4g