Chocolate Avocado Muffins for #LeftoversClub

Do you ever buy things simply because they’re on sale or you have a coupon? I’m always looking to save a buck when I go grocery shopping, so naturally I gravitate toward sales. Most of the time it’s non-perishables, so it really doesn’t matter if I’m not going to use it right away. But last week I picked up a couple of avocados. They were only a dollar each! Since that’s pretty rare, and I do love making guacamole, I had to get some. But then the weekend came and went, and I was working, so I didn’t get a chance to make my guac. Before I knew it, my avocados were super ripe and reeeally ready to be used. Soooo what did I do? Pinterest, duh! It’s a pretty popular trend to bake with avocado and since I’ve never tried it before, that’s what I set out to do.

What’s better than chocolate for breakfast? Not much…and it’s even better when it’s chocolate and good for you! These muffins are full of healthy fats from the avocado and coconut oil and NO white sugar is used, only agave nectar. AND they’re egg-free, so I had no remorse whatsoever when I totally licked the spoon clean of batter. Avocado gives a silky smooth texture that I highly doubt you’ll get from any other ingredient. The color is deep and rich from the cocoa, and as soon as that timer goes off and you take these out of the oven, the decadent smell of chocolate fills your kitchen in less than a second.

I’m in love with these chocolate muffins. You will be too, I promise. Make them for your Valentine tomorrow and they’ll also fall in love (with the muffins and you!)

Chocolate Avocado Muffins
Adapted from She Bakes Here Healthy Whole Wheat Chocolate Avocado Muffins
Makes 12 muffins

1½ cups Hodgson Mills whole wheat pastry flour
½ cup Toll House cocoa powder
1 tsp baking powder
¾ tsp baking soda
¼ tsp kosher salt
1 ripe avocado
1/3 cup coconut oil
2/3 cup medium agave nectar
¾ cup Silk unsweetened vanilla almond milk
1½ tsp vanilla extract
½ cup Toll House semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with liners
In a large bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Set aside.

Place the avocado, coconut oil, agave and almond milk in a blender and puree until smooth. Make a well in the center of the dry ingredients and pour in your avocado mix. Stir until just combined. Fold in the chocolate chips.

Fill your liners with the batter and bake for 20 minutes. Let the cupcakes cool completely. Store in an airtight container until ready to serve.

Not familiar with the #LeftoversClub? It’s perfect for us food bloggers who always have way too many leftovers to keep in the house. So once a month we pack up leftover goodies and send them off to other bloggers to enjoy! Want to join in on the fun next month? Just head on over to the LeftoversClub and sign up.

While you’re at it, check out all of the other #LeftoverClub swaps that went on this month!

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