- 170ml Unsweetened Almond Breeze®
- 210g wholemeal flour
- 1 ripe avocado
- 63g cocoa powder
- 1 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 235g maple syrup
- 75g coconut oil
- 60g dark chocolate chips
- 25g desiccated coconut
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground coffee
Grease a muffin tin and preheat oven to 160°C.
Melt the coconut oil gently in a microwave.
Mix together flour, cocoa powder, baking powder, bicarbonate of soda, ground coffee and salt in a large mixing bowl. Leave to one side.
Whizz up the Almond Breeze®, avocado, maple syrup, coconut oil, and vanilla extract until smooth. Pour this into the bowl with the dry ingredients and stir with a wooden spoon until it all comes together.
Gently fold in the chocolate chips. Divide the mixture evenly into the muffin tin and finish with a sprinkle of coconut.
Pop into the oven for 20 minutes. Let the muffins cool in the tray for 15 minutes before moving them onto a wire rack.