Nut-Free Chocolate Avocado Fudge Muffins

Ingredients:

• 2 cups whole wheat flour 
• 3/4 cup coconut sugar 
• 1/2 cup raw cocoa powder 
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup dark chocolate chips
• 1 avocado (mashed)
• 150 g Greek yogurt
• 1 cup skim milk (or any plant-based milk)
• 1/4 cup coconut oil
• 1 tsp pure maple syrup 

Instructions:

1. Preheat your oven to 190°C. Line a muffin tin with paper liners or lightly grease with coconut oil.

2. Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, raw cocoa powder, baking powder, and salt until well combined.

3. Wet Ingredients: In another bowl, combine the mashed avocado, Greek yogurt, skim milk, melted coconut oil, and pure maple syrup. Mix until smooth.

4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix. Fold in the dark chocolate chips.

5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

7. Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once the muffins have completely cooled, store them in an airtight container at room temperature for up to 3 days.