Double-Chocolate Avocado Muffins

Original cookbook page 35

Healthy chocolate muffins made with avocado, zucchini, and stevia sweetener. A nutritious twist on classic chocolate muffins with hidden vegetables.

Ingredients

• 1½ cups spelt flour
• ½ cup cocoa powder
• ¼ cup almond flour
• ¼ cup Pyure Organic All-Purpose Stevia
• 2 tsp baking powder
• ½ tsp baking soda
• 1 ripe avocado, halved, pitted, peeled, and mashed (about ½ cup)
• ½ tsp sea salt
• 1 egg
• ½ cup almond milk
• 2 tbsp olive oil
• 1 tsp vanilla extract
• 1 cup grated zucchini
• ½ cup dark chocolate chunks

Instructions

1. Preheat oven to 375°F. Line 12 muffin cups with paper liners. In a large bowl, whisk together spelt flour, cocoa powder, almond flour, Pyure Organic All-Purpose Stevia sweetener, baking powder, baking soda, and sea salt; set aside.
2. In a separate bowl, whisk together avocado, egg, almond milk, oil, and vanilla until blended; stir into spelt flour mixture just until moistened. Fold in zucchini and chocolate chunks.
3. Divide batter evenly among prepared muffin cups. Bake for 18 to 20 minutes or until muffin tops spring back when pressed lightly. Let cool in pan on rack.