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Grain-free chocolate avocado muffins

Grain-free chocolate avocado muffins

  • Author: Panaceas Pantry
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Australian
  • Diet: Gluten Free

Description

These fudgy, decadent Grain-free chocolate avocado muffins free from grains, gluten, dairy, soy and (optionally) refined sugar, making them the perfect snack for just about any occasion (or person).


Ingredients

Scale

Grain-free chocolate avocado muffins

125g (1/2 cup) avocado flesh (measure mashed if using cups)

77g (3/4 cup) dutch processed cocoa or cacao powder

250ml (1 cup) hot coffee or water

1 Tbsp vanilla extract

180g (1 cup) rapadura sugar or granulated sugar of choice (eg monk fruit for a sugar free option)

4 eggs

300g (2 1/2 cups) blanched almond meal

2 tsp baking powder

1/4 tsp fine salt

Matcha avocado frosting

300g (1 1/2 cups, mashed measurement) avocado flesh

110g (1/2 cup) coconut oil

24 tsp best quality matcha powder (see notes if you don’t like matcha)

2 tsp vanilla extract

150g (1/2 cup) pure maple syrup

2 Tbsp lime or lemon juice


Instructions

1. Preheat oven to 180c and line a 12 hole muffin tray. Set aside.

2. To a large mixing bowl add avocado and mash very well. I like to use a whisk at the end and really whip it until completely smooth. Add cocoa, coffee, vanilla and sugar and then whisk until smooth and glossy. Alternatively, you can simply do this step by adding all ingredients to a large mixing bowl and blend with an immersion/stick blender.

3. Add eggs one at a time and mix through until completely smooth.

4. Add remaining ingredients and then gently fold through until just combined. Spoon between 12 holes. Note that the batter will fill the 12 patty pans almost to the top (of standard sized muffin tray) and this is normal- as these are flourless muffins they won’t rise a huge amount. Gently tap on the bench to remove air bubbles.

5. Bake for 20-22 mins. When tested with a skewer you should expect to see moist crumbs on the stick- the muffins will continue to cook after you remove them from the oven. Cool for 5 mins in the tray then carefully transfer to a wire rack to cool completely.

Matcha avocado frosting

1. Gently melt coconut oil on the stovetop or in a microwave. Only heat until just melted then set aside to cool for 5 minutes.

2. Once the coconut oil has cooled (it should not be hot) add to a blender with the remaining ingredients. Blend until completely smooth- this will varyu on your blender but should be between 30seconds to 1 minute. Transfer to a bowl and set in the fridge for 1 hour.

3. Once the frosting has cooled and set a little pipe or spread onto completely cooled muffins. Dust with extra matcha powder if you desire.

Storage

Store unfrosted muffins in the pantry for up to 3-4 days (also freezer friendly). Frosted muffins must be stored in an airtight container in the fridge, for up to 4 days- once frosted teh muffins are no longer freezer friendly.

Notes

1. If you do not like matcha simply omit matcha powder and lemon juice and swap for 55g (1/2 cup) cocoa/cacao powder for a double chocolate muffin.


Notes

1. If you do not like matcha simply omit matcha powder and lemon juice and swap for 55g (1/2 cup) cocoa/cacao powder for a double chocolate muffin.

Keywords: Grain free, avocado, chocolate muffin