If you like your muffins, chocolatey, soft and decadent then keep reading. These bad boys are completely Vegan, Gluten Free, contain no Sugar (thanks to the addition of a miracle sweetener - Monkfruit) and contain a few secret ingredients that make these muffins so soft and bouncy.
Secret Ingredient 1 - Avocado. I used a large avocado in the base and also 1 1/2 avocado's in the frosting. This adds a healthy fat to each serving but also gives the muffins that soft fudginess.
Secret Ingredient 2 - This new Gluten Free flour blend from M Power I've just started using and am officially in love with. It contains a mix of different ingredients including Sago which is easy on the digestive system but also adds a great texture and bounce to anything you bake with it.
Makes 15 muffins
What you'll need:
1 cup gluten free flour (I used M Power Flour)
1/2 cup raw cacao
1 large avocado (or 1 1/2 small avocados)
1 cup coconut milk
1/2 cup almond butter
1/2 cup monkfruit (I use Lakanto brand)
1/4 cup grapeseed oil (can also use avocado oil or coconut oil)
1 tbsp apple cider vinegar
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp baking soda
Avocado Fudge Frosting:
1 1/2 avocaods
1/3 cup cacao
1/4 cup almond butter
Pinch sea salt
What to do:
Preheat oven to 350F bake
In a medium bowl mix together your flour, cacao, salt ad baking powder, set aside.
In a separate bowl, push your avocado through a sieve to get out all the lumps.
Add in the almond butter, vanilla and monkfruit and beat until everything is mixed and creamy.
In a small bowl mix together your milk, apple cider vinegar and baking soda and set aside to become frothy.
Add your dry ingredients to the avocado mixture and mix together thoroughly.
Add in your oil and the milk mixture, using a wooden spoon mix together until you have a smooth yet thick batter.
Transfer to your muffin tin lined with muffin moulds. I used a large cookie scoop to ensure each muffin is even. You want to fill the cups up 3/4 of the way to allow for some rising.
Bake at 350F for 18 minutes
While the muffins are baking, make your frosting.
Using an electric whisk beat the fudge ingredients together until you have a smooth and creamy consistency. I would suggest using the same method as before with pushing the avocado through a sieve to ensure there are no lumps.
Transfer to a piping bag with a piping tip already inserted, and place in the fridge to cool down and harden up a little.
Once muffins are baked, allow to cool completely before frosting.
Garnish with some fine coconut shreds, serve and enjoy x
**These muffins ca be stored in the fridge, just ensure they're place in an airtight container, prior so they don't dry out.
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