Chocolate Avocado Blueberry Muffins

Time for another baking recipe. Wow... are these delicious! My boys devoured them. They are so moist and honestly could be a healthy cupcake if you wanted to put a little frosting on top!
This recipe(& picture) comes from Paleo Hacks.  This is gluten free & dairy free, as long as you use dairy free chocolate chips. I love "Enjoy Life" brand for the dairy free chips.


Ingredients:
  • 2 eggs
  • 1 ripe avocado
  • 1/3 cup coconut sugar
  • 1/4 tsp salt
  • 1/3 cup raw cacao powder + 1 TBSP (I used regular cocoa powder because that's all I had)
  • 2 tsp baking powder
  • 2 tbsp coconut flour
  • 1 cup almond flour
  • 1/2 cup unsweetened almond milk
  • 1/4 cup fresh or frozen blueberries
  • 2 tbsp dark chocolate chips (or chips of your choice)


Directions:
Step 1: Preheat oven to 375 degrees. Prepare a muffin tin with muffin liners.
        2: Place eggs, avocado, sugar, and salt in a blender with 1 tbsp of cacao powder. Blend on high until avocado is fully broken down and the mixture looks like a smooth pudding.
        3: In a small bowl, mix together 1/4 cup cacao powder, baking powder, coconut flour, and almond flour. 
       4: Add the almond milk to the liquid mixture, then slowly fold in the dry ingredients. Mix just until combined, don't overmix.
      5: Fold in blueberries and chocolate chips.
      6: Transfer batter to the muffin tins. It should make about 9-10 muffins.
      7: Bake for 18 minutes or so.
      8: Store in the refrigerator. (I did not do that, and they went bad quickly. Whoops! Lesson learned!)



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