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.
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 per serving
10 ServingsCalories 180kcal
Protein 6g
Carbohydrates 27g
Fiber 3.40g
Sugar 4.23g
Fat 18g
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