I adapted this recipe from a very similar one that I saw in my recent issue of Living Without Magazine. I'm going to admit, I have a food magazine addiction. Right now my latest favorites include, Vegetarian Times, Living Without, Simply Gluten Free and EatingWell. Just as I was contemplating this Avocado series, Living Without gets delivered to my door with a title on the cover "Avocados: The Miracle Ingredient." Well isn't that just perfect...so I decided to try some of the recipes.
The muffin recipe interested me the most so I started with that. The ingredient list was a little strange and the picture made them look a little dense, so I decided to take matters into my own hands. I swapped out a few things and added some others. Muffins are actually quite easy to make and alter because as long as you follow the 2:1 ratio (2 cups flour to 1 cup milk) you can really tailor them to your liking. I loved the idea of making them gluten-free (hence the Living Without part) but I'm not really fond of the premixed flour blends. I love baking with coconut flour, but you have to be careful with it because it soaks up a lot of moisture. To deal with this issue you need to increased the amount of liquid. *If you don't normally have coconut flour and almond meal on hand you can certainly use 2 cups of gluten-free flour mix and keep the milk at 1 cup.* You could also top your muffins with chocolate chips, walnuts or any other accompaniment that you like to use with chocolate.
Chocolate Avocado Muffins (Gluten-Free and Vegan)
makes 12 muffins
6 tablespoons avocado oil (or your choice of oil)
1 1/2 cups milk (your choice - I've tried both almond milk and goats milk)
1/2 cup natural cane sugar (unrefined)
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 avocado peeled and mashed up (about 1/2 cup)
1/2 cup coconut flour* (see note above)
1/2 cup almond meal* (see note above)
1 cup all purpose gluten-free flour mix* (see note above)
1/2 cup raw cacao powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons aluminum free baking powder
Preheat oven to 350° F. In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients. Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together (be careful not to over-mix, stop mixing once it is combined). Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces (I like to use a ice cream scooper to help with this part). Sprinkle on your topping of choice or leave them plain. (I topped mine with finely chopped almonds) Bake 20-25 minutes or until they pass the toothpick test. Set them to cool on the counter or cooling rack.