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diff --git a/pages/recipes/Chocolate_Avocado_Muffins.md b/pages/recipes/Chocolate_Avocado_Muffins.md new file mode 100644 index 0000000..c5923bd --- /dev/null +++ b/pages/recipes/Chocolate_Avocado_Muffins.md @@ -0,0 +1,25 @@ +# Chocolate Avocado Muffins + +## 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! |