Chocolate Avocado Zucchini Muffins

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Makes 12 servings; 40 minutes total time

Ingredients

1 1/2 cups flour
1/2 cup cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1 avocado
1/3 cup olive oil
1 egg
1/2 cup honey
1/3 cup almond milk
1/2 cup dark chocolate chips melted
1 tsp vanilla
1 zucchini grated
1/2 cup pumpkin seeds
1/2 cup hemp hearts

Instruction:

1) Preheat oven to 375 F. Mix together flour, cocoa powder, baking soda and baking powder and set aside.

2) Mash avocado in a large bowl, then mix in olive oil, egg, honey, almond milk, melted chocolate and vanilla.

3) Fold flour mixture into wet ingredients, adding just a bit of it at a time, stirring well with a spatula. Add grated zucchini, pumpkin seeds and hemp hearts to batter, stirring well to combine.

4) Add muffins to muffin trays lined with cupcake liners, then bake muffins for 22-25 minutes in the oven, until tops are cracked and batter barely sticks to a toothpick (there will be a tiny amount of residue but not much).

Storing:

Store muffins in a sealed container in the fridge after they have been left to cool for at least an hour. Muffins will last up to 7 days. You can also freeze up to 3 months and let them defrost in the fridge overnight before serving.

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