Monday, July 11, 2016

Chocolate Avocado Muffins - Phase 3

These easy to whip up muffins are surprisingly light and fluffy, despite being grain free. 

DO NOT use a different flour for this recipe- this was written specifically with the properties of coconut flour in mind, so other flours will not work as well.

Also, NOTE the oven temp. You will preheat the oven higher than you need, as this trick will make the muffins rise up tall and round. 

Add my cashew butter to the top of these muffins for a decadent healthy fat treat. 





Chocolate Avocado Muffins
Makes 9-10 muffins

Preheat oven to 400F. YOU WILL REDUCE TEMP TO 375F LATER

1/4 cup plus 2T coconut flour
1/4 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 eggs, room temp
3/4 cup xylitol
1 tsp vanilla
1 ripe avocado, mashed very well
1/4 cup almond or coconut milk, room temp

Mix dry ingredients together, mix we ingredients together in another bowl. Add wet to dry. Stir just until moist. If batter is very, very thick, add more milk. Grease muffin pan, or use liners. Fill muffin cups to almost full. Put the pan in the oven, close the door, immediately turn oven to 375. Bake for 18-20 minutes until toothpick comes out clean. 

If you follow FMD, 1/3 of this recipe is a standard fat and partial protein portion.
Eat this any time you need a healthy fat in your meal map. 

4 comments:

  1. I'm assuming this is for phase 3 only...

    ReplyDelete
  2. can you help me with portion size for 20 or more to loose i always get confused and cant find my little cheat sheet i have thank you i am excited to try this

    ReplyDelete
    Replies
    1. Simply divide the standard portion number by 1.5... for this recipe, half the recipe is a serving. These are super rich, so I would do 1/4 of the recipe and a half portion of cashew butter on top, or any other half portion of hf

      Delete
  3. Outstanding and super easy to make. Thanks for sharing all your great recipes 😀

    ReplyDelete