March 10, 2015

Avocado Chocolate Chip Muffins

I have kind of been on a muffin kick lately. I'm blaming it on the avocados. I can't let them sit there and over-ripen...right?! That just wouldn't be fair! Nope. Totally not fair. So turning them into delicious chocolatey muffins seemed like the perfect solution! *Disclaimer: I should not be anywhere near chocolate this month...and I did sneak a few bites, BUT in my defense, Lily requested chocolate chip muffins, as she is not very fond of blueberry muffins.

See...I had to do it! Plus, I found these adorable liners at Target that I just couldn't wait to use!

Recipe Type: Breakfast

Author: A Fresh Fit Life - Kelsey Mead

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 12

Ingredients

For the Muffins :
1 cup oat flour
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. flax seed
1/2 tsp. salt
1 ripe avocado, seeded, peeled
1/2 cup sugar in the raw
1 1/2 tsp. vanilla extract
1 cup mini chocolate chips
1 egg
1 cup Greek yogurt
Streusel Topping (if adding) :
2 Tbsp. slightly melted butter or coconut oil
3 Tbsp. whole wheat flour
1/4 cup sugar in the raw

Instructions

Preheat oven to 375 degrees F and line a muffin tin with 12 paper liners. Spray lightly with non stick cooking spray (I use a coconut oil spray).
In a medium bowl, combine flours, baking powder, baking soda, flax seed and salt.
In a large bowl, add avocado and beat until smooth. Add sugar and egg and beat until well blended. Add vanilla and yogurt and beat until just combined.
Slowly beat in the flour in two additions and beat until just combined.
Gently stir in chocolate chips by hand.
Spoon batter into prepared muffin cups and sprinkle with streusel topping.
Bake for 25 minutes or until a toothpick comes out clean.
TO MAKE STREUSEL :
Mix ingredients together with a fork until combined and mixture is crumbly.

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