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+## Ingredients
+
+- 1½ cups whole wheat flour
+- ½ cup cocoa powder
+- 1 tsp of baking powder
+- ¾ tsp of baking soda
+- ¼ tsp of salt
+- 1-2 ripe avocados
+- ¾ cup of maple syrup (I usually use only ⅓ because I'm a meanie)
+- ¾ cup of milk
+- ⅓ cup of olive oil (when I'm feeling fancy I use melted coconut oil)
+- 1 tsp of vanilla extract
+
+## Instructions
+
+1. Preheat your oven to 350F.
+2. Prepare your muffin tins by greasing with non-stick cooking spray or baking liners.
+3. In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
+4. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.[^1]
+5. Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined.
+6. Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked.
+7. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool.
+8. Keep stored in an air-tight container. You can also keep them stored in the fridge...they actually taste fantastic cold!