Avocado and chocolate muffins – Gluten-Free

These delicious and healthy muffins are super easy to make, and they’re sure to be a hit with both kids and adults alike.

Plus, they’re a perfect treat to share with friends who have gluten intolerance, as they’re made with almond flour.

I had four ripe avocados sitting around, and honestly, there was no way I’d be able to eat them all in time for breakfast before they spoiled.

So, I decided to turn them into something sweet! With what I had on hand, these avocado and chocolate muffins were born, and let me tell you, they turned out absolutely delicious! 🙂

Ingredients: (for 16 muffins)

For the batter:

• 250 g almond flour
• 50 g cocoa powder
• 2 packets of baking powder
• 2 eggs
• 150 ml milk
• 100 g melted butter
• 100 g brown sugar
• 2 avocados
• Vanilla extract

For the frosting:

• 2 avocados
• 3 tablespoons honey
• 100 g dark chocolate
• 2 tablespoons cocoa powder

Preparation:

Preheat the oven to 180°C and let it heat up. Beat the eggs and brown sugar together at medium speed until the sugar is fully dissolved. Then add the cocoa powder, baking powder, and melted butter, mixing until smooth. Next, incorporate the almond flour, milk, and vanilla extract, and mix well. Dice the two avocados and gently fold them into the batter using a spatula.

Prepare 16 muffin molds (I used silicone ones) and fill each with about 2 tablespoons of batter, distributing it evenly. Bake in the preheated oven for around 15 minutes, or until a toothpick inserted in the center comes out clean.

While the muffins are in the oven, make the frosting. In a food processor, combine the remaining 2 peeled avocados, melted chocolate, honey, and cocoa powder. Blend until the mixture is smooth and creamy.

Place the cream in the refrigerator for 15–20 minutes to chill. Once the muffins are baked, remove them from the oven and allow them to cool completely. After they’ve cooled, top them with the avocado-chocolate cream using a piping nozzle or a simple plastic bag with the corner snipped off, if you don’t have a decorating tool.

Pop them in the fridge for about 30 minutes, and then they’re ready to enjoy! 🙂

These muffins are both tasty and healthy! If you prefer them a bit sweeter, feel free to add more sugar to the batter. You can also swap the dark chocolate in the frosting for milk chocolate and use 4 tablespoons of honey instead of 3.

If you try the recipe, let me know how you liked it! 😊

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