Mexican “Hot Chocolate” Spiced Avocado Mini Muffin Bites

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Servings:

• Recipe serving size: 1 muffin
• Number of servings: Adjust Reset

Ingredients:

• 1 3/4 cups flour, sifted
• 1/2 cup unsweetened cocoa powder, sifted
• 1 1/2 tsp. baking powder
• 2 very ripe, fresh avocados, halved, peeled, pitted and mashed
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/8 tsp. ground cayenne pepper
• 1/4 cup canola oil
• 1 cup sugar
• 1 cup low-fat milk or plain soymilk
• 2 eggs
• 1 1/2 tsp. vanilla
• 1/2 cup mini chocolate baking morsels

Instructions:

1. Preheat oven to 350° F. Line 36-count mini muffin tin with muffin cups.
2. Combine flour, cocoa, baking powder, cinnamon, salt and cayenne pepper.
3. With an electric mixer, beat mashed avocado, sugar and canola oil until smooth. Add milk, eggs and vanilla. Stirring to combine. Add dry ingredients, mixing on low until combined. Stir mini chocolate morsels.
4. Divide batter among 36 mini muffin cups. Bake until center resists light pressure, 10 to 12 minutes. Cool on a wire rack.