Chocolate Banana Avocado Muffins

chocolate banana avocado muffins

Greetings from my the muffin section of my brain, a part that I never knew existed. Until these babies popped into my head, all part of my ploy to coax Jake into eating less goodies. And myself too, though I’ve never been a fan of ‘the muffin’ typically leaving you to feel like a muffin, nor am I a fan of muffin as a term of endearment, nope I’ll stick to buttercup, or sweetikins thanks. However, things are changing, these actually give you energy! They are light yet high in protein and nice and moist. Probably kudos to our fatty friend the avocado. If you want something sweeter you could add a bit more coconut sugar or honey but I think these are just right.

Jakeob was so happy when I brought him one right out of the oven. He’d been asking me to get him some “organic” gummie bears at the store and I didn’t get them so his sweet tooth was yearning. Wow the transition away from sugary treats is a big one, it’s a tremendously addicting substance. I recently saw an article which compared sugars action in the brain to cocaine, it stimulated the same areas.  The Sugar Blues by William Dufty is a great resource for learning how to beat the beast.

Hope you enjoy this energizing treat

 

Chocolate Banana Avocado Muffins
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1½ cups almond flour
  • ½ cup tapioca flour
  • ½ cup desiccated coconut
  • ¼ cup flax meal
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 tbs raw cacao
  • 3 eggs
  • ⅓ cup coconut sugar
  • 2 Tbs coconut oil
  • 1 avocado
  • 1 banana
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350F. Grease your muffin tin or use muffin papers.
  2. In a bowl combine all dry ingredients. Almond flour, tapioca flour, desiccated coconut, flax meal, baking soda and powder, salt, cinnamon and cacao.
  3. In a blender or bowl mix together eggs, coconut sugar,coconut oil,avocado, banana and dark chocolate chips.
  4. Combine wet mix with flour until smooth.
  5. Fill muffin tin with ¼ cup of batter.
  6. Bake for 20 minutes or until toothpick comes out clean.

 

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