Vegan Avocado Chocolate Muffins with Cacao Nibs

Enjoy these vegan avocado chocolate muffins that are rich and moist and have a nice crunch from the cacao nibs. You can eat them for breakfast, a snack, or dessert.

Ingredients:

• 2 ripe avocados, mashed
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup almond milk
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips or chunks
• 1/4 cup cacao nibs

Instructions:

Warm the oven up to 175F 350C

Do not grease or line the muffin tin

Put mashed avocados, maple syrup, melted coconut oil, vanilla extract, and almond milk in a large bowl

Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones while stirring them together

Add cacao nibs and vegan chocolate chips and mix well

Fill up each muffin tin cup three quarters of the way to the top with batter

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely