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Vegan Chocolate Walnut Avocado Muffin

Craving something chocolatey, fudgy, moist, and gluten-free?  Then whip yourself up a batch of these muffins.  The cacao and avocado in this recipe compliment each other like no other two ingredients I have ever used.  The rich flavor of the raw cacao can't be beat, and only an avocado could deliver such moistness.

*recipe adapted from Living Without

Ingredients:

2 cups gluten free all-purpose flour
1/2 cup organic raw cacao 
1/2 cup organic pure cane sugar
3 teaspoons non-GMO, aluminum free baking powder
1/2 teaspoon xanthan
1/2 teaspoon organic pumpkin spice
1/4 teaspoon organic cinnamon salt
1 cup organic almond milk
6 tablespoons organic coconut oil
1 teaspoon organic pure vanilla extract
1 organic avocado purée
1/2 cup organic walnuts, chopped

Method:

Pre-heat oven to 350 degrees


In a large mixing bowl, whisk together all of the dry ingredients.  Add milk, oil, extract, avocado, and walnuts.  Combine thoroughly.

Pour batter evenly into each muffin cup.

Bake 20-25 minutes, test for doneness by inserting a toothpick into the cupcake. The toothpick should come out clean.

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