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Moist Chocolate Avocado Muffins


By Zahirah's World (Visit website)




This recipe was inspired by the Moist Chocolate Avocado Cake recipe by The Curious Baker. My substitutions were as follows:



Corn/rice flour for teff and buckwheat flour (I can’t find teff where I live, and A doesn’t like buckwheat)
Cashews for hazelnuts (because that’s what I had in my kitchen)
Honey for light muscovado sugar (because I don’t bake with sugar, though I think muscovado is an excellent choice)

I also added a generous sprinkle of flax seeds and cocoa nibs inside the mix, and a bit of sesame seeds on top of the muffins, once they were in their cups. AND, a bit of natural, unsweetened peanut butter in the middle, because all baked goods in our house must have both cocoa and peanut butter in them.


Bake for 22-25 minutes, or until a knife comes out clean.


Enjoy, and thanks to The Curious Baker for this great recipe! Sometimes it’s hard to keep doing the same peanut butter and chocolate muffins every week, over and over again. I loved the addition of avocado for moistness.





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