Sugar-free chocolate muffins with chocolate avocado icing
These sugar-free chocolate muffins are rich and chocolatey, paired with a creamy avocado icing for a healthy indulgence. Easy to make, they're perfect for dessert lovers watching their sugar intake.
Cook time 20 min
Prep time 15 min
Ingredients:
1 cup all-purpose white wheat flour2 tbsp dry cocoa powder
2 tbsp baking powder
1 cup buttermilk
2 eggs
1 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup milk chocolate
1 avocado
Discover a healthier alternative to your favorite chocolate treats with our sugar-free chocolate muffins and delicious chocolate avocado icing. Perfect for those who are watching their sugar intake but still want to indulge in a rich and satisfying dessert, these muffins are a delightful and guilt-free option for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil.
- In a large bowl, sift together the flour, dry cocoa powder, and baking powder. Set aside.
- In another bowl, whisk together the buttermilk, eggs, vanilla extract, vegetable oil, and melted milk chocolate until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Divide the batter evenly among the muffin tin compartments, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add the extra cocoa powder and extra vanilla extract. Blend until smooth and creamy.
- If the mixture is too thick, add milk one tablespoon at a time to reach your desired consistency.
- Taste the icing and adjust the sweetness and cocoa level if necessary.
- Once the muffins are completely cooled, spread or pipe the chocolate avocado icing over the tops of each one.
- Optionally, you can garnish with shaved chocolate, chopped nuts, or fresh berries for added presentation and flavor.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
These sugar-free chocolate muffins with chocolate avocado icing offer a delectable experience without the added sugars. Perfect for a healthier dessert or snack, they are easy to make and sure to impress. Enjoy the rich chocolate flavor balanced with the creamy avocado icing for a treat that satisfies your sweet tooth and aligns with your dietary preferences.
Sugar-free chocolate muffins with chocolate avocado icing FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 18-22 minutes. They are ready when a toothpick inserted into the center comes out clean.
Store the chocolate muffins in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Yes, you can substitute all-purpose white wheat flour with whole wheat flour or gluten-free flour, but this may affect the texture and density of the muffins.
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, they need more baking time.
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1 cup of milk with 1 tablespoon of vinegar or lemon juice), letting it sit for a few minutes to curdle.
Cooking Tips:
- Ensure the avocado is fully ripe for a smooth and creamy icing.
- Use quality cocoa powder to enhance the chocolate flavor in the muffins.
- Mix the dry and wet ingredients separately before combining to ensure an even batter.
- Do not overmix the batter as it can lead to dense muffins.
- Let the muffins cool completely before applying the avocado icing to prevent it from melting.
Nutrition Facts
10 ServingsCalories 180kcal
Protein 6g
Carbohydrates 27g
Fiber 3.40g
Sugar 4.23g
Fat 18g
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