The most searched recipe on my blog are these Chocolate Chip Avocado Muffins. Made with simple ingredients and low in sugar, they are a healthy treat and perfect for breakfast. Since my love for chocolate runs deep, this past weekend I decided to tweak the recipe by adding even more chocolate making these Double Chocolate Chip Avocado Muffins, because the more chocolate the better, right?
The game changer to this recipe is adding some flaky sea salt when they first come out of the oven because chocolate and sea salt is seriously the best combo. You can make this recipe dairy free by using vegan chocolate. I used Altar Ego dark sea salt, so good!!!
What makes these healthier than traditional muffins are the whole grains from the oat flour.
If you don’t have oat flour on hand, you can always make your own with old fashioned rolled oats and a food processor or high speed blender. Just be sure to measure a 1/4 cup or so more of dry oats than the recipe calls for in order to make 2 cups of flour.
- 1 ripe avocado
- 2 medium ripe bananas
- 2 eggs
- 1 teaspoon of pure vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- ¼ cup of cacao powder
- ¼ cup dark chocolate chips
- ¼ cup of honey
- Pinch of sea salt
- Add the avocado, banana, eggs, honey and vanilla to a food processor or blender.
- Blend until smooth.
- In a large bowl sift the flour, cacao and baking soda.
- Add the avocado and banana mix to the dry ingredients including the chocolate chips.
- Mix gently until just combined.
- Spoon batter into a greased or lined 12 hole muffin tin (3/4 full in each hole).
- Bake at 350 degrees F for 22 mins.
- Let cool before removing.
If you make this recipe be sure to tag a picture of it with your creation and share on Instagram.
Xoxo
Marisa
Comments