-Wet Ingredients:
6 tablespoons avocado oil
1 1/2 cups milk
1/2 cup natural cane sugar
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 avocado peeled and mashed up (about 1/2 cup)
-Dry Ingredients:
1/2 cup coconut flour
1/2 cup almond meal
1 cup all purpose gluten-free flour mix
1/2 cup raw cacao powder
teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons aluminum free baking powder
-Directions:
Preheat oven to 350° F. In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients. Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together . Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces (I like to use a ice cream scooper to help with this part). Sprinkle on your topping of choice or leave them plain. (I topped mine with finely chopped almonds) Bake 25 minutes or until they pass the toothpick test.
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