Fudgelicious Avocado Muffins

Fudgey Avocado Muffins your family will LOVE! 

Affiliated links below. 

Do you ever buy avocados with good intentions because they are a good "healthy" fat but then realize you don't use them, and they go bad? 🙋🏼‍♀️ Ya, me too girlfriend, ME TOO! 

This morning I decided I was going to figure out a way to feed my kids healthier snacks without them knowing AND use up my super ripe avocados. I found a few recipes but didn't have all the ingredients so doing what I do best I just wung.. winged.. 🤨 just made up something and you know what.. THEY ARE FREAKING AMAZING!!!! 

Here is what I did: 

Ingredients: 
1.5C Whole Wheat Flour
1C Unsweetened Cocoa Powder
1C Pitted Dates
1C Milk of choice (I used coconut because that is what I had but usually I use unsweetened Almond milk)
1 Medium Apple cored and diced
3 Eggs
2 Avocados
2/3C Honey
1/4C Coconut Oil melted
1.5t Baking Soda 
1C Enjoy Life Chocolate Chunks (or your choice)
*Optional* 1/2C Chocolate chips to top

Directions:
Preheat over to 350F and line muffin tins with liners or using spray oil, grease the tins. 
Add everything to a blender OTHER THAN chocolate chunks and baking soda.
Blend until super smooth. (I melted my honey and coconut oil before adding) 
Once smooth add your chocolate chunks and baking soda. Pulse until incorporated. 
Fill muffin tins 3/4 full and top with more chocolate chips if you like. 

Bake for 28-30 mins or until toothpick comes out clean. 

If you are a portion fixer I don't have an actual container count for these but I would count 1 muffin as a dessert so I would use it as a yellow container . 

Don't forget to share if you love it! Pin it, Facebook it or IG story it and be sure to tag me! @KristieSeredaFit 

Curious about more clean{ish} recipes? 

Opt-in to my email list and get a 5 day meal plan! 
Opt- in here! 

Other things that might be useful for your baking!

Cinnamon Buns

DAIRY FREE CINNAMON BUNS

I was in this weird funk lately craving all the food and knowing that I shouldn't indulge lots in dairy, I was anyways. The way my sensitivity works is I look 6 months pregnant from bloat, I break out, I experience killer headaches and stomach pain, and I am super cranky. Sensitivities look different on everyone and can be different with different types of sensitivities.

I became lactose intolerant in grade 7 along with a gluten intolerance but that is a story for another time as it was one of the worst few months of my entire life. It wasn't until I started breastfeeding my 2nd son that he became super sensitive to milk protein through breastmilk, so I quit all dairy for nearly a year. 

After he had been weaned I was pumped for all the cheese and immediately my body rejected it which really sucked! I have been trying so hard to stay away from dairy but I will NEVER find a dairy free cheese that I will enjoy BUT I am starting to realize I can create delicious dairy free desserts and recipes.. You know so I can enjoy cheese here and there :p. 

Here is my recipe for the cinnamon buns I made and EVERYONE (hubs included) enjoyed them.

Tip-If you are trying to change your diet to "Clean'ish' " Clean meaning non processed, whole foods, it is a good idea to slowly make the change to get your family used to it. In these buns I use half white flour and half whole wheat. It is better than nothing right! 

Ingredients:
1C Unsweetened Almond Milk
2 Eggs
1/3C Earth Balance Vegan Spread
2 1/4C White Flour
2 1/4C Whole Wheat Flour
1t sea salt
1/4C Sugar or Honey
2 1/2t dry Active Yeast

Filling:
1C Brown Sugar
3T Cinnamon
1/3C Earth Balance Vegan Spread (or vegan butter of choice)

Caramel Sauce:
2/3C Brown Sugar
1/3C Earth Balance Vegan Spread (or vegan butter of choice)
1T Coconut Cream
1/2C crushed pecans (optional)

Directions:
-Grease 9x13 baking pan (I just use spray coconut or olive oil) and set aside
-In stand mixer combine your flour, yeast, salt and sugar (if using sugar) and mix together using dough hook.
-Next combine hot milk, melted butter,honey(if you didn't use white sugar) and eggs and add to the mixture. Mix until combine.
-If you are using the dough hook and stand mixer knead dough for 5 mins. If you are using a regular bowl, remove dough and knead of a floured surface for 5 mins.
-Place in a greased bowl and cover with tea towel and let rise about 30 mins or until it has doubled in size. If you have a bread proof button on your oven you can use that as well and place your bowl in the oven.
-While your dough is rising, you can make the caramel sauce. Add butter, cream and brown sugar into a sauce pan and bring to a boil. Once it is all boiled together, remove from heat and add to the bottom of the baking pan. If you are using nuts sprinkle them on top of the sauce.
-Once your dough has risen, turn out onto a floured surface and knead a couple times before splitting into two parts. 

-Roll into a rectangle and then using a pastry brush, brush half of the melted butter all over the dough followed by sprinkling half of the brown sugar and cinnamon on top as well. 
-Roll up the long side and then using a serrated knife, cut into sections and place into the baking dish on top of the sauce and repeat with the rest of the dough. 
-Cover and let rise until nearly doubled in size I place mine on the oven while I am preheating it and it helps for about 30 mins.
-Once ready place in your 400F preheated oven and bake for 14-18 mins until golden brown. Immediately turn pan upside down onto platter or parchment paper and enjoy! 

Remember, I love to hear when you make any of these recipes so be sure to tag me on social @KristieSeredaWellness IG or just Kristie Sereda on FB and use the tag #KSwellnessEats 

Don't forget to share this post to your social and pin it if you enjoy it!! #Sharingiscaring

XO Kristie