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Low Carb Chocolate Avocado Muffins
(mine was around 190g)
(or your average sugar)
(or 2 tsp. vanilla extract if you prefer)
(or any other vegan or non-vegan milk)
Preheat your oven to 190°C.
Remove the core from the avocado and mash it up.
Mix in a small bowl the flour, salt, baking and cacao (or cocoa) powder.
In a large bowl, mix the avocado with the sugar the eggs and the vanilla until it’s well combined.
Then gently add the dry ingredients to the bowl and add the milk.
Disperse the dough evenly into your muffin pan, prepared with papers. Fill it in about 2/3 of the way. It should end up being around 10-12 muffins.
Depending on the egg and the avocado it should bake around 20-30 minutes. Check with a toothpick occasionally if the dough is done.