Chocolate Muffins

Servings: 6 | Vegan, Gluten-Free

Ingredients

• ½ cup Plant Based Milk
• 1 tbsp Apple Cider Vinegar
• 2 Medium Avocados, mashed
• 1/2 cup Maple Syrup
• 2 tsp Vanilla Extract
• ¼ cup Peanut or Almond Butter
• 2 cups Rolled Oats (try sprouted!)
• ¼ cup Organic Raw Cacao Powder
• 1 tsp Instant Espresso Powder
• 2 tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• ½ cup Dark Chocolate Chunks

For the avocado mousse frosting

• 2 Avocados
• ½ cup Organic Raw Cacao Powder
• 1 tsp Vanilla Extract
• ¼ cup Maple Syrup
• Pinch of Salt
• 2 tbsp Plant Based Milk
• Cacao Nibs (to sprinkle)

Directions

• Preheat the oven to 350°F.
• Grease a muffin tin or line with muffin liners.
• In a large mixing bowl, whisk together milk and apple cider vinegar. Allow it to sit for 5 minutes. Add mashed avocado, maple syrup, vanilla, and nut butter. Whisk until combined.
• Add oats, cacao powder, espresso powder, baking powder, soda, and salt. Use a spatula to combine until a thick batter forms. Fold in dark chocolate chunks.
• Fill each muffin liner until almost full.
• Bake for 28 minutes. Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack.
• While the muffins are cooling, prepare the frosting. In a high-speed blend, add all frosting ingredients. Blend until creamy, adjusting sweetness as needed (add a tbsp more maple syrup if desired).
• Frost muffins once cooled. Sprinkle with cacao nibs.