From 4719997057c3eb3b9e47f9be3b8c2d8a59d1eb61 Mon Sep 17 00:00:00 2001 From: bt Date: Thu, 14 Mar 2024 12:34:33 -0500 Subject: --- recipes/Chocolate_Avocado_Muffins.mdwn | 23 +++++++++++++++++++++++ 1 file changed, 23 insertions(+) create mode 100644 recipes/Chocolate_Avocado_Muffins.mdwn (limited to 'recipes') diff --git a/recipes/Chocolate_Avocado_Muffins.mdwn b/recipes/Chocolate_Avocado_Muffins.mdwn new file mode 100644 index 0000000..f1b4e5f --- /dev/null +++ b/recipes/Chocolate_Avocado_Muffins.mdwn @@ -0,0 +1,23 @@ +## 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! -- cgit v1.2.3-54-g00ecf