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Saturday, 20 October 2012

Chocolate Avocado Muffins

Chocolate Avocado Muffins

That is totally one of my pet peeves.  My kids could be merrily eating something, and enjoying it a lot I might add, and then they find out that there is something they "don't like" in it and they will immediately stop eating it and say it's gross and refuse to take another bite.
No matter how much I argue they won't listen to the fact that they were happy eating it before they found out.  The flavor has changed in the last 30 seconds, only the fact that they now know.  It's all in their head!!

Chocolate Avocado Muffins

I even try to warn the hubs before we are having something that has a questionable ingredient.  I say, "Please do not tell the kids what is in here."  Too many times he has mentioned something--not realizing the effects is will have on the kids-- and everything will be ruined.  So prevention is the best medicine.  
Anyways...these muffins have the secret ingredient that none of my kids like--avocados.  But guess what, they never guessed, and they ate all of them.  Even commented on how lucky they were to have chocolate for breakfast.  Silly kids!  So go ahead and try it.  The hubs swears you can't taste the avocado, just makes it very moist and delicious.

Chocolate Avocado Muffins

Chocolate Avocado Muffins

Chocolate Avocado Muffins

Chocolate Avocado Muffins Recipes :

1/2 cup coconut oil
1/2 cup sugar
1/4 cup applesauce
1 tsp vanilla
1 ripe avocado, smashed
1/3 cup yogurt
2/3 cup milk
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup cocoa powder
2 cup flour
1 cup mini chocolate chips

*Note: These are best made the night before.  Let them sit overnight in a sealed container and they will be perfect for breakfast.

1.  Preheat oven to 400°F and line your cupcake pan with liners.  Set aside.

2.  In a mixing bowl, cream the coconut oil and sugar until completely combined. Add the applesauce, vanilla, yogurt and smashed avocado and beat until creamy. Whisk together all the dry ingredients in another bowl. Add the dry ingredients alternately with the milk to the mixture, slowly beating it in. Stir in the chocolate chips by hand. Divide the batter into your prepared muffin liners. Bake for 26 minutes. Let cool for about 2 minutes in the pan and then remove to a wire rack to cool completely. When cooled, store in a sealed container.  Enjoy!

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