You may think to yourself, while sifting through these pages, that I probably fancy my health a whole lot and go to great lengths keeping my body filled with whole grains and healthy fats and proteins and vitamins and all those wonderful things.
That’s half true. The whole truth is that when things appear moderately healthy around here, it’s more than likely because I haven’t been to the store for butter or all purpose flour or cream or oil and need to find a way to make-do with what I have in the house. I’m a bit of a sham, I’m sorry to say. Such was the case with these muffins. They are better-for-you because I’m lazy, a sort of counterproductive situation.
Thankfully, in my sloth-like state, I managed to pump out a really tasty muffin that’s butter free and better for you than most muffins you can buy out and about. The cane sugar could definitely be replaced with agave or maple syrup if you want to try and make these even healthier. As they are, these make for a moist and chocolatey muffin that you can feel better about cramming in your gob as you run out the door or enjoy your evening cup of tea.
Whole Wheat Double-Chocolate Avocado Muffins
adapted from Call Me Cupcake
makes 12-15 muffins
The oats should be quick-cooking in these as they keep the mouthfeel more consistent with just a bit of chewiness. If you don’t have quick cooking oats, you can pulse whole oats in the blender/food processor a few times to break them down slightly.
The chocolate square on top is optional, but it gives the muffin a sort of “icing” feel and the salt sticks really well to it. I would suggest if you want something a little more decadent.
1 cup WW flour
1 1/2 cup All Purpose Flour
1/2 cup quick-cooking oats
1 cup cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1 cup cane sugar
1/4 tsp salt
1 large avocado
1 1/3 cup milk
1/4 cup plain yogurt (not Greek)
1 cup 70% dark chocolate (chips or chopped)
1 tbsp grapefruit zest, optional
12 small squares of chocolate, to garnish (I used Green & Blacks because the squares are tiny)
sea salt, for garnish
Fill a 12 muffin try with liners and fill each 3/4 way. Top each with a square of chocolate. Pop in the oven for 18-20 minutes, checking after 15 to make sure they aren’t burning. Sprinkle each muffin with a little salt when they are right out of the oven. Repeat with any remaining batter.