Ingredients
1/4 cup mashed ripe avocado
1/4 cup safflower or avocado oil
1/4 cup pure maple syrup
1/4 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/2 cup milk
2 tablespoons Dutch-process cocoa powder
1 cup spelt or whole-wheat flour
1/2 cup bittersweet-chocolate chips, plus more for topping
Sanding sugar, for topping
Preparation
Preheat oven to 350°F and line 10 muffin cups with paper liners. In a large bowl, whisk together avocado, oil, maple syrup, and brown sugar. Whisk in egg, vanilla, baking powder, baking soda, salt, and milk.
Whisk in cocoa powder, then stir in flour until combined. Fold in chocolate chips. Divide among cups and bake 10 minutes. Sprinkle with a few more chocolate chips and sanding sugar; return to oven and bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days.
