gluten free | vegetarian | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 1/4 c gluten free rolled oats

1/2 c cocoa powder

1/2 c almond flour/almond meal

2 tsp baking powder

1/4 tsp baking soda

1 small, ripe avocado (or 1/2 large)

1/4 tsp sea salt

1 egg

1/2 c unsweetened vanilla almond milk

1 Tbsp olive oil

2 large carrots, peeled & sliced in half lengthwise & then into chunks (or about 10 baby carrots)

1/2 c PURE maple syrup

For topping:

handful dark chocolate chips

For serving:

6 cups/pieces fruit of choice

What You’ll Do:

Preheat oven to 375*

Combine all ingredients (except chocolate chips & fruit) in a high speed blender or food processor & puree until smooth.

Spoon batter into muffin tins, filling each about half way. You should get exactly 12 standard muffins, or about 24 minis!

Top each muffin with 1-3 chocolate chips.

Pop into the oven for 20-25 minutes, or until a toothpick slides out clean.

Enjoy muffins with a serving of fruit for easy grab & go breakfasts all week long!

Serves 6.