Preheat oven to 350.
Line a muffin tin with 12 mini muffin liner cups. If you don’t have the mini ones, just use 8 regular sized muffin liner cups.
In a blender, blend the egg, avocado, maple syrup, coconut oil, vanilla extract, cinnamon, and coconut cream. The batter will be super thick. Use a spatula to scrape down the sides if necessary.
Pour the batter into a medium bowl, and add the cacao powder. Mix until well incorporated.
Use a spoon to fill each muffin liner with batter, about 3/4 way full.
Sprinkle mini chocolate chips on top of each one.
Bake for 13-14 minutes, until just set.
Let cool and then EAT and ENJOY! You could add some sea salt flakes on top if you like!
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Hi Nicole, I am allergic to avocado, but these look so good! Do you have any recommendations for replacements for avocado in this recipe? Thanks!