Double Chocolate Avocado Muffins with Hazelnut Streusel
Rich and chocolatey muffins made with avocado and topped with a buttery hazelnut streusel.
Ingredients
- 1 medium avocado ripe
- 1 1/2 C. All-purpose flour
- 1/2 C. Dutch cocoa powder
- 3/4 C. Maple syrup or honey
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 2 eggs
- 1 C. Chocolate chips
- 1 tsp. Vanilla extract
- 1/2 C. milk
- 1/4 C. Avocado oil or other neutral cooking oil
Hazelnut Streusel
- 3 Tbsp. Butter cold and cut into small pieces
- 1/2 C. Hazelnuts roughly chopped
- 1/4 C. All-Purpose Flour
- 1/4 C. Brown Sugar
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 400 degrees F. Line a 12-tin muffin pan with muffin liners.
- In a medium bowl, combine the flour, cocoa powder, salt, baking powder, and baking soda. Stir until fully combined. Set aside.
- In a large mixing bowl, add the avocado. Using a fork, mash completely mash the avocado until no more lumps are visible. Add in the eggs, milk, vanilla extract, oil, and maple syrup. Beat together using a hand mixer until fully combined.
- Pour the dry ingredients into the wet. Stir together until just combined. Fold in the chocolate chips.
- Divide the batter into the muffin tin.
- To make the hazelnut streusel, add the hazelnuts, flour, brown sugar, cinnamon, and salt. Mix together. Add in the cold butter and cut into the hazelnut mixture using a pastry cutter or fork until it resembles coarse sand. Evenly top each unbaked muffin with the streusel.
- Bake at 400 degrees for 5 minutes. Reduce to 350 degree and bake for an additional 13-16 minutes or until batter is set.
Nutrition
Serving: 1muffinCalories: 332kcalCarbohydrates: 61gProtein: 10gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 37mgSodium: 227mgPotassium: 513mgFiber: 8gSugar: 22gVitamin A: 179IUVitamin C: 2mgCalcium: 105mgIron: 5mg
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