Chocolate Avocado Banana Muffins. Fluffy, moist and perfect for dessert or as a snack! These muffins are naturally sweetened with maple syrup and secretly contain some fibre. You can also easily make these gluten-free as I share substitutes below.
Into a blender or food processor, blend rolled oats until very finely grounded. It should have the same texture as flour.
In a large mixing bowl, whisk together your dry ingredients.
Then in another large bowl, mash your bananas and avocado. Add remaining wet ingredients.
Then mix in your wet ingredients into your dry just until combined. Do not over mix batter or this will make your muffins stiff.
Lastly, gently fold in your chocolate chips with a spatula.
Fill a greased or lined muffin tin ¾ full with the muffin batter. Bake for 15-19 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Immediately remove cooked muffins from tin to prevent overcooking and transfer to a wire rack to cool.
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