Chocolate Avocado Muffins

They were Chocolate Avocado Muffins - no egg, no butter, no refined sugar.

Inspired by a recipe of glazed chocolate-avocado cupcakes from Vegetarian Times, I twisted my usual muffin recipe and baked these cute dark muffins.

J and I ate one. It was lovely moist, almost fudgy like brownie, and deep cocoa flavor. Wonderful! Meanwhile, we both traced a somewhat irregular tone popping out from the symphony of chocolate muffins. Avocado, Is that you? It was very subtle but the green fruit (veggie) didn't completely disappear beneath chocolate.

Next day I had the second one. I didn't find the avocado's presence this time. It seems the avocado has merged into the muffins. Replacing eggs with avocado was a clever experiment, and importantly the muffins were pretty good. Just a little bit different.

Chocolate Avocado Muffins
MAKES 12

dry ingredients  
1 1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt

wet ingredients
1 ripen avocado
2/3 cup low-fat yogurt
1/4 cup maple syrup
1/4 cup Splenda
1/4 cup vegetable oil
2 tbs vanilla extra

Sliced almond

1. In a bowl, sift all dry ingredients. Set aside.
2. In a different bowl, mix all wet ingredients with a hand mixer until smooth. Sift dry ingredient mixture over the wet ingredient mixture. Gently mix with a rubber spatula until just combined.
3. Spoon batter into lightly oiled muffin pan, top with some sliced almond, bake at 350 F for 35 min, or until toothpick inserted into center comes out with some moist crumbs.