Amazingly scrumptious chocolate chip and avocado muffins that are so easy to bake. Your guests won’t believe that they are healthy too!
Yield: 6 muffins
Prep time: 10 minutes
Cook time: 25- 30 minutes
Cool time: 10 minutes
Total time: 45 – 50 minutes
INGREDIENTS:
- ¾ cup Metta atta/flour
- ¼ cup almond flour*
- ¼ cup coconut oil melted
- ½ cup maple syrup
- ¼ cup unsweetened non-dairy milk
- ½ cup vegan chocolate chips
- ½ teaspoon vanilla extract
- ½ medium avocado (mashed)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
DIRECTIONS:
- Preheat the oven to 375 degree.
- Mix well all dry ingredients (Metta flour, almond flour, chocolate chips, baking soda, baking powder, and sea salt).
- Mix well all wet ingredients (coconut oil, vanilla extract, maple syrup, non-dairy milk, mashed avocado).
- Add both the dry and wet ingredients together and beat them for a minute.
- Set aside for 10 minutes.
- Scoop into lightly oiled muffin pans filling to the level of the pan.
- Bake for about 25 minutes.
- Let it cool for 10 minutes and enjoy 😊
* If avoiding nuts, replace the almond flour for oat flour, cornstarch or skip it altogether. Some of these substitutes will create slightly different results.
Note: This recipe was submitted by a Metta gluten-free flour customer, Maya Abdul-Rahman. Thank you Maya for this delicious and quick recipe. We love it!!
Have you used Metta gluten-free flour for this recipe or any other recipe?
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