Gluten Free Casein Free Chocolate Avocado Muffins
Chocolate muffins packed with nutrients from an avocado you won't detect and protein from Quinoa Flakes!
nonstick cooking spray
apple cider vinegar
brown rice flour
Preheat oven to 350℉ (180℃). Spray 12 cup muffin tin with cooking spray.
In a large mixing bowl, combine avocado purée, sugar, almond milk, vanilla, and vinegar until smooth. Beat in the egg whites one at a time.
Add almond meal, brown rice flour, quinoa flakes, cocoa powder, baking soda, and salt, and mix until smooth.
Divide the batter among the muffin cups.
Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 15 to 20 minutes.
Let cool completely before serving. Eat Cold.
You can also top these with your favorite frosting or glaze. We used 3 tablespoons of greek yogurt, 3 teaspoons of raspberry preserves, 1 teaspoon of vanilla, and ½ cup of confectioner's sugar. This would also be great with an orange-vanilla glaze.