Chocolate Chip Muffins w/ Chocolate Avocado Frosting, paleo, GF
Based on our recent posts it may appear that we have gone muffin crazy…and the truth is that we have! We have a “to-do”or “to-bake” muffin list. Yes, we have a never ending Paleo muffin list that we are determined to get through. Does this qualify us as having gone muffin crazy?
Surprisingly enough, chocolate chip muffins were not on our list. We honestly would never have thought to make them had it not been our boyfriend’s birthday this week. His favorite ice cream flavor of all time is chocolate chip ice-cream, so we figured why not bake him chocolate chip muffins?!
We always give him a hard time for having chocolate chip ice-cream as his favorite flavor. Of all the flavors?!
Cookie dough, yes! Oreo, awesome! But chocolate chip? Meh! haha.
We've actually tried to buy chocolate chip ice-cream for him and have had a really hard time finding it in stores… cough… maybe there is a reason…cough.
Anyways, we figured that in honor of his birthday, we should attempt Paleo Chocolate Chip Muffins with Paleo Fudgy Chocolate Avocado Frosting (this week is dedicated to that frosting, after-all).
And we are so glad that we did because these are the bomb!
They are moist, chocolatey and satisfying! And topped with the frosting? Oh our, indulgence!
Each bite is soo good! These may be our best muffins yet!
We had a guest in town visiting over the weekend and he had no idea that these muffins were Paleo or that the frosting was made with avocado, and he loved them!
Yum Yum Yum!
We liked these Chocolate Chip Muffins with 3/4 cup of Enjoy Life chocolate chips, but our boyfriend mentioned that he would prefer them with less chocolate chips.
So maybe start with 1/2 cup and see how it distributes in the batter first.
Coming from the chocolate chip ice-cream lover? Hmmm…
It is important to make these with a small banana or else it will taste more like a banana muffin than a chocolate chip muffin.
So either use 1/2-3/4 of a large banana or make sure the mashed banana in this recipe is a small one.
In our muffin insanity defense, we do have to say that we have had a crazy schedule for the past six weeks and thus have been seriously relying on preparing a lot of our food for the work week on Sundays.
12 muffins is breakfast for us and our boyfriend for the week! It’s a life saver having them around to grab on our way to work.
We also just think that muffins are satisfying, so maybe we can’t blame our schedule tooo much. 🙂
These muffins were made on Friday but unfortunately didn’t even make it to Sunday! Ya, they were that good! We'll have to make more of these and soon!
Cook 30 minutesTotal 30 minutesMakes 12
Ingredients
- ¾ cup almond flour
- ½ cup coconut flour, ( we like Nutiva Organic for quality and price)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 eggs
- ½ cup honey
- 1 Tbs vanilla
- 1/2 cup canned coconut milk
- 2 Tbs coconut oil, (melted)
- 1 mashed small banana, (needs to be small)
- 1/2- 3/4 cup Enjoy Life chocolate chips, (we liked it with 3/4 cup, but its up to you!)
Method
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins.
- In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, and salt. Set the bowl aside.
- In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
- Put bowl 1 into bowl 2 and mix with an electric mixer.
- Fold in the chocolate chips.
- Evenly divide the batter into all 12 muffin tins. We usually start by putting 1-2 tbs of batter into each one and add more from there.
- Bake for 30 minutes- switching the direction of the tray half way through.
