Ultra Fudgy Chocolate Muffins with Avocado Frosting
Ingredients
Muffins
- 1/2 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 2 medium avocados, mashed
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup peanut or almond butter
- 2 cup rolled oats
- 1/4 cup Botanica Origins Cacao Powder
- 1 tsp instant espresso powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chunks
Avocado mousse frosting
- 2 avocados
- 1/2 cup cacao powder
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- Pinch of salt
- 2 tbsp milk
- Botanica Origins Cacao Nibs
Preparation
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a small bowl, mix the non-dairy milk with apple cider vinegar and set aside to curdle.
In a large bowl, mash the avocados until smooth. Add the maple syrup, vanilla extract, and peanut or almond butter, and mix well.
Add the curdled milk mixture to the avocado mixture and stir to combine.
In a separate bowl, mix together the rolled oats, Botanica Origins Cacao Powder, instant espresso powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the dark chocolate chunks.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are cooling, prepare the avocado mousse frosting. In a food processor, blend the avocados, cacao powder, vanilla extract, maple syrup, and salt until smooth. Add the milk as needed to reach your desired consistency.
Once the muffins have cooled, frost them with the avocado mousse and sprinkle with Botanica Origins Cacao Nibs.
Serve immediately or store in an airtight container in the refrigerator.