3/4 cup sugar

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp salt

3/4 cup dark chocolate chips

1 avocado (mashed)

150 g Greek yoghurt

1 cup skim milk

1/4 cup coconut oil

1 tsp vanilla essence 

 

1.       Preheat oven to 160˚C and line a 12-hole muffin tin with patty cases.

 

2.    Combine the flour, sugar, cocoa and salt in a large mixing bowl. Mix in the chocolate chips.

 

 

3.    In a second mixing bowl whisk together the mashed avocado and yoghurt until smooth. Then add the milk, oil and vanilla and whisk until it's all combined.

 

4.    Add the wet ingredients to the dry ingredients and stir to combine.

 

5.    Spoon into prepared muffin tin, filling each cup to about 3/4 full.

 

6.    Bake for 35 - 40 minutes or until a skewer comes out mostly clean and the muffins spring back when touched.