Who's up for a chocolate muffin on this beautiful sunny day! Today is my day off and I am totally ready for it. I got some kitchen time planned, later we are going for a drink and swim at a friend's resort and after that, we are invited to the opening of another friend's Spanish restaurant followed by some ice cream tasting.

Already downed a green morning drink to get me started and I have some chocolate muffins left I made the other day!

Perfect start of the day. What are you guys up to? As said earlier... this is where you will find me after lunch......

CHOCOLATE BANANA MUFFINS WITH AVOCADO CHOCOLATE FROSTING 🎂🍫

INGREDIENTS (makes 12 cupcakes)

For the chocolate banana cakes

1.5 cup flour
½ cup cacao powder
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
½ cup dairy-free milk of your choice (I used almond milk)
1 cup raw palm sugar
1 tsp vanilla extract
½ cup extra-virgin coconut oil
1.5 cup mashed banana

For the avocado mousse frosting

1 avocado
3-4 tbsp cacao powder
2-3 tbsp maple syrup
½ tsp vanilla extract
Pinch of salt
Dairy-free milk of your choice (I used coconut cream)

Toppings

Desiccated coconut
Banana
Dragon fruit

DIRECTIONS

For the avocado mousse frosting

In a small blender or food processor, process all ingredients until smooth. Add as much milk as needed until desired consistency.
add to a piping bag and set aside in the fridge.

For the chocolate banana cakes

Preheat the oven to 350F or 175C.
Butter the muffin cups if not using non-stick material. I used a silicon muffin tray.
Combine 1 tbsp chia seeds and 3 tbsp water in a small bowl. Stir well and let sit for a few minutes.
Combine flour, cacao powder, baking soda, baking powder, and salt in a bowl.
In another bowl, combine chia egg, palm sugar, and coconut oil. Mix well with a fork or spoon. Then add vanilla and nut milk and mix again.
Add the sugar mixture to the dry ingredients and mix with a spoon or fork until incorporated.
Add banana and gently mix again, some lumps will remain.
Fill muffin cups for ¾ with the mix and bake for 15 to 20 minutes. Or until a toothpick comes out clean.
Allow to cool.