– ½ cup Avocado – ¼ cup Sugar-free Maple Syrup – 2 tsp Vanilla Extract – ½ cup Cocoa Powder – ⅓ cup Almond Flour – ½ tsp Baking Soda – ½ cup Sugar-free Chocolate Chips
In a food processor, add the avocado, liquid sweetener, and vanilla extract. Process for about 30 seconds to combine.
Blend Until Smooth
Blend at high speed until it forms a smooth cream. The batter needs to be moist, shiny, and sticky.
Transfer to Bowl
Transfer the avocado cream into a clean bowl, add almond meal, unsweetened cocoa powder, and baking soda.
Combine with a spatula until all the ingredients come together into a thick, sticky, and shiny chocolate batter. Add Chocolate Chips. Mix again.
Scoop one tablespoon of batter and form a ball with your hands. The batter is a bit sticky, so you can rub your hands with some vegetable oil before rolling to keep your hands clean.
Add each ball of muffin batter to the prepared muffin cup. You should be able to make 12 small muffins.
Bake for 12-15 minutes max at 350°F (180°C). It is ready when the top of the muffins are cooked.
Cool the Muffins
Cool them down in the muffin pan for 10 minutes. . This process will firm up the muffins and keep the fudgy texture in the middle.
These muffins store well in the pantry for up to 3 days or even in the fridge for an extra fudgy texture.
NET CARBS FAT PROTEIN
Serving: 1 Muffin Makes: 12 Muffins
Prep: 10 Minutes Cook: 12 Minutes