Substances Substances for 48 mini-muffins (UPDATED): Dry substances: 2 cups gluten-free rolled oats 2 teaspoons baking powder 1/2 cup cacao powder (or darkish chocolate powder) Moist substances: 2 ripe bananas 1 small ripe avocado 2 eggs 3 tablespoons coconut oil 1/2 cup almond milk, unsweetened 1/3 cup agave (or uncooked honey) or 1/2 cup when you’ve got a candy tooth…like me. Garnish
Steps *** – You should utilize a regular-sized muffin pan. Set oven to 350F. Peel the ripe bananas and mash them up with a fork in a big bowl. Add ripe avocado to the banana and mash collectively. Beat in two eggs, then add the remainder of the moist substances. Combine collectively and put aside. In a separate bowl, combine collectively all the dry substances, then slowly add to the bowl of moist substances. Gently fold every thing collectively utilizing a spatula. Spray a mini muffin pan with baking spray, then add a couple of tablespoon of the combination to every one. Prime them off with 2 chocolate chunks and a pinch shaved almonds. Garnish with a pinch of sea salt on prime.