Carob Avocado Muffins
Makes 12 muffins
Wet Ingredients
6 Tbsp olive or coconut oil
1 ½ C. almond milk
¾ C. Tupelo honey
1 tsp vanilla extract
1 avocado peeled and mashed up (about ½ C.)
Dry Ingredients
2 C. spelt flour
Or For Gluten Free replace spelt
½ C. coconut flour
½ C. almond meal
1 C. all purpose gluten-free flour mix
½ C. carob powder
¼ tsp salt
1 tsp ground cinnamon
3 tsp aluminum free baking powder
Preparation
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. Pour the batter into a lined muffin tins with 12 spaces. I topped with finely chopped almonds. Bake 20-25 minutes or until a toothpick inserted is clean. Set them to cool on a cooling rack.
