When the announcement came down that dark chocolate is a super food, it was a great day. Of course, the parade quickly got rained upon with the addition of those two most-annoying words: “In Moderation.” And then, there’s been the constant reminder that chocolate is also high in fat — lest we go haywire.
But my recent deep dive into the avocado’s many facets has resulted in some delightful discoveries. Key among them: this key member of the super food royal family plays well with cocoa — serving as a “good fat” AND an egg substitute, letting the chocolate flavor rule. I posted a Chocolate Avocado Bundt Cake a few months ago, and now a variation on this game-changing combo — something more in the healthy, breakfast-muffin realm.
- 1 cup flour
- 2.3 cup dark cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 ripe avocado, well mashed with a fork
- 3/4 cup almond milk
- 1/4 cup vegetable oil
- 1/2 cup raw sugar
- 1 tsp. vanilla extract
- 1 cup ground walnuts
- Preheat oven to 350.
- Sift together flour, cocoa, baking powder and soda. Set aside.
- Pulse 1 cup walnuts in a food processor. The walnut “meal” serves to keep the muffins moist, and I like to leave some chunks as well.
- Beat mashed avocado, almond milk, vegetable oil, raw sugar and vanilla. Stir in dry ingredients, followed by ground walnuts.
- Spoon batter into a prepared 12-muffin tin or paper liners. Bake at 350 for 25-30 minutes.