Avocado Brownie Blender Muffins

Don’t be afraid of fat! Just a reminder, it’s sugar that causes fat, not fat that causes fat. If you eat a high sugar or refined carb diet, and are sedentary, you will store that sugar in your adipose (fat) tissue. Imbalanced hormones, like chronically elevated cortisol, can also lead to fat storage and compromised glucose metabolism.

Enter these avocado brownie muffins. They are packed with the healthy fat that our body and brain needs to function, plus they are free from the ingredients that can lead to inflammation. These ingredients I speak of are refined sugar, wheat flour, and dairy.

When I work with clients to eliminate pro-inflammatory foods, I always make sure they have healthy substitutions for what they are removing from their diet. These muffins often end up on my meal plans because they fall into several categories:

They are great for postpartum healing

They are great for those who want lasting energy

They are great for those who pack their lunch for work and don’t want a donut on their coffee break

Healthy fats in avocado, choline from egg yolk, antioxidants in cacao, and the protein in the almond butter all nourish those brain cells, help to regulate blood sugar, and give you some good natural energy. Here is the simple recipe:

Avocado Brownie Blender Muffins

Recipe by Jen Casey | Next Bite Nutrition CoachingCourse: Healthy Snacks
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1 large, ripe avocado

  • 1/2 C raw cacao powder

  • 2 eggs

  • 1/2 C maple syrup or honey

  • 1 C almond butter

  • 1 tsp baking soda

  • 4-5 Tbsp unsweetened almond milk, or milk of choice

  • 1 tsp vanilla extract

  • 3 Tbsp pure chocolate chips

Directions

  • Add all ingredients (minus the chocolate chips) to a blender and blend on high until well combined.
    .
  • Once smooth, spoon batter in to lined muffin tins, about 3/4 full, and sprinkle with pure chocolate chips, dairy-free chips, or cacao nibs
  • Bake at 350F for 12-13 mins. Let cool before serving

Notes

  • Store in the fridge until ready to eat, for up to 5 days. These muffins also freeze well!

Tell me that doesn’t sound easy!? I would love to hear how much you love these muffins, too. Give them a try and comment below or let us know on social.

Enjoy,

Jen

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