A Sunday Experiment

                                                            
Chocolate Mini Muffins
 Gluten Free and Vegan                  

It's the last day of January and I spent this day with this beautiful lady!  This is Lola and she is just the best.

After our adventure at the beach, I journeyed to the grocery store and got lost in the International Food section.  Living on Nantucket has many unique qualities and one of the most exciting is the diverse population!  That makes the International section very exciting.  I came across Cassava Flour.  I was excited to get it home and play.  I decided to play around with a recipe for 

Chocolate Mini Muffins!

Ingredients

1 cup Cassava Flour

1/2 Ripe Avocado

3 Very Ripe Bananas

4 tablespoons Cocoa Powder

2 tablespoons Unsweetened Almond Milk

1/2 tsp Baking Soda

1/2 tsp Salt

Preheat the oven to 350 F. Place the bananas, avocado and cocoa powder in the food processor and blend everything together until the mixture is very smooth and creamy.  In a separate bowl, whisk together the cassava flour, baking powder and salt.  Slowly add the dry ingredients to the wet ingredients in the food processor.  Once everything is fully incorporated, add the almond milk give the mix a final spin.  Spray a mini muffin pan with a little coconut oil or you can use those adorable little cupcake papers.  Scoop the mixture into the prepared pan and bake for 18 minutes.  

They came out of the oven and I had to taste them immediately....I was so curious!  They are delicious!  Are they the prettiest mini muffins in the world? Maybe not but they sure are tasty.  

Next time I play around I may add some shredded coconut or nuts.  

Enjoy this delicious little gluten-free delight!