St. Paddy’s Avocado Cupcakes

Happy St. Paddy’s Day!

I just had to make sure I could finagle my way into your festivities somehow, so here’s a nice little dessert fit for a drunken fete.

**Added bonus:  they’re GREEN inside.

Ingredients

2 Medium Avocados

3 Eggs

1 T Vanilla

1 t Baking Soda

1/2 t Salt

1/3 c Raw Honey

2 T Coconut Flour

1/2 c Enjoy Life Chocolate Chips

Instructions

Puree the avocados.  Just like my brownies, we don’t want any lumps!

Beat the avocados with the remaining ingredients and stir in the chocolate chips.  Spoon into muffin cups.

Bake at 350 degrees for 35 minutes.

Allow to cool completely before frosting.  You can use any frosting you like (try one of these!), but I just melted 1/2 c Chocolate chips with 1 T Coconut Oil and drizzled it over the top.

These have a lovely earthy flavor and the chocolate is a delightful accent–I mean, when is chocolate not OK?

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3 responses to “St. Paddy’s Avocado Cupcakes

  1. Pingback: Crispy General’s Chicken « tgipaleo·

  2. They stuck to my regular paper baking cups! 😦 I would suggest silicone cups or grease the muffin tin instead!

    • I agree! I have been using the silicon ones a little while. Ow and they worked nicely with these. I also like foil baking cups without the paper liner (they’re the best for egg cupcakes!)

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