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.