Avocado Chocolate Muffins
225g oats (use gluten free if preferred), blended until finely ground
a pinch of baking powder
a pinch of baking soda
30g vanilla flavour whey or rice protein powder (optional)
15g cocoa powder
½ tsp sea salt
100g ripe avocado
1 tsp vanilla extract
30g honey or maple syrup
50g dark chocolate (minimum 70% cocoa), cut into chunks
Makes 9 muffins
9g fat / 22g carbs / 8g protein
Preheat oven to 170°C/350°F.
Line a muffin tray with 9 muffin cases or prepare a silicon muffin tray.
Beat the eggs in a jug.
Place the oats in a large bowl. Add the baking powder, baking soda, cocoa powder, protein powder (if using) and salt.
Stir and set aside.
Mash the avocado and banana thoroughly in a separate bowl, removing all lumps.
Add the honey and vanilla extract.
Add the wet ingredients to the dry ingredients. Add the eggs and stir until thoroughly
Stir in the chocolate chunks. Add a splash of milk or cold water if required, to achieve a sticky consistency.
Divide the batter evenly amongst the muffin compartments.
Bake for 20-25 minutes or until the muffins spring back lightly to the touch.
Allow to cool for 20 minutes then remove from the muffin tin.
Store in an airtight container at room temperature for up to 3 days or freeze on same day.