After a long, wonderful summer spent enjoying time with friends, lounging by the pool, going to the beach and lots and lots of water parks, my son went back to school this week. Needless to say, he wasn’t overjoyed at the idea of trading in his unstructured days of sun and fun for the routine of school and homework. And as my son heads back to school, I start thinking about packing him a healthy lunch. One that will both provide him with sustained energy to get him through his busy days and that he will actually eat! And given his melancholy about summer’s end, I wanted to send something that would satisfy his taste buds and lift his mood.
My answer are these super fudgy, yet very healthy chocolate muffins. They satisfy my son’s craving for chocolate, so he will actually eat them in lieu of using his precious lunch time to socialize with friends, and they provide a lot of nutrition. And as an added bonus, they fit perfectly into his LunchBots stainless steel food container (I highly recommend these earth-friendly reusable containers). So it makes it easy for me to pack the muffin along with some other healthy food options such as fresh fruit and veggies, hummus, sliced cheese, nuts or a sandwich quarter, to make a complete well-rounded lunch.
What I love best about these muffins is that the moist, fudgy texture come from avocados. Avocados are one of my favorite foods and are considered a superfood because they provide an abundance of essential nutrients. They contain heart healthy monounsaturated fats and omega-3 fatty acids, which are easily burned for energy, can improve your cholesterol levels and reduce inflammation. They are a good source of fiber, potassium, magnesium and vitamins A, C, E, K, folate and B6. Avocados are also an excellent source of glutathione, a powerful antioxidant that may help prevent aging, cancer and heart disease. One of the biggest health benefits of eating avocados is that by adding it to certain foods, you can improve your absorption of nutrients. Avocados also provide all the essential amino acids necessary for the body to form a complete protein. All in all, not too bad for one piece of fruit!
To make these muffins, you need to begin by combining the wet ingredients in a blender (or a food processor) and blending them together on a medium setting until smooth. You don’t want to have any chunks left in the mixture.
Next, combine the the dry ingredients together in a bowl and fold in the avocado mixture. Mix the dry and wet ingredients together well to form a smooth batter. Then fold in the cacao chips and spoon the batter into 12 lined muffin tins.
Bake the muffins for about 25 minutes at 350 degrees until a toothpick inserted comes out clean.
- 2 ripe avocados (medium to large)
- 4 organic free-range eggs
- 4 tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- ½ cup of coconut oil, melted
- ¼ cup almond milk (I use homemade)
- ½ cup of coconut flour
- 1 teaspoon of baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons of organic raw cacao powder
- ½ cup of semi-sweet cacao chips (note - if you are making this recipe gluten free, make sure to use certified gluten free chocolate chips)
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- In a blender (or a food processor) combine the avocado, eggs, maple syrup, vanilla, coconut oil and almond milk, and blend on a medium setting until smooth.
- In a bowl, mix together the coconut flour, baking soda, cinnamon, salt and cacao powder.
- Fold the avocado mixture into the dry ingredients and mix well until a smooth batter is formed.
- Fold in the cacao chips.
- Spoon the batter evenly into 12 prepared muffin tins.
- Bake for about 25 minutes until a toothpick inserted comes out clean.