Avocado chocolate chip muffins

Ingredients

• 1 3/4 cup sprouted spelt flour
• 1/4 cup organic cane sugar
• 1 tsp baking powder
• 1/2 cup vegan chocolate chips
• 1/2 teaspoon salt
• 1 ripe avocado
• 1 ripe banana
• 1 flax egg
• 2 tablepsoons coconut oil, melted
• 1 teaspoon vanilla
• Up to 3/4 cup non-dairy milk

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Preparation

• Preheat oven to 350. In a large bowl, combine dry ingredients. Set aside.
• Mash avocado and banana by hand or in a food processor until smooth.
• Combine mixture with remaining wet ingredients and slowly add the wet to the dry.
• Mix until just combined, adding non-dairy milk in tablespoon increments until batter is wet, but not runny. Fold in chocolate chips.
• Spoon into a greased (and/or lined) muffin tin and fill about 3/4 of the way up.
• Bake for 25 minutes or until a toothpick comes out clean.