Instructions

1. Preheat oven to 350F.
2. Place the avocado flesh in a food processor and process until creamy and smooth.
3. Transfer the avocado puree to the bowl of a stand mixer fitted with a paddle attachment.
4. Add in the egg whites and beat for 2 minutes.
5. Add in the chocolate extract and beat to combine.
6. In a separate bowl add the Protein Powder, cocoa, corn starch, baking powder, baking powder and confectioners’ sugar and whisk to combine.
7. With the mixer on low, slowly add in the dry mix a little at a time.
8. Scrape down the bowl as needed.
9. When all the dry mix has been added, add in the chips (and almonds) and mix just until combined (maybe 10 seconds on low).
10. You can either line the mini muffin pans with paper liners or if it’s a non-stick pan, use as-is.
11. Fill each muffin tin 3/4 of the way up.
12. Bake for 8-10 minutes or until a toothpick inserted comes out barely clean. You want them moist so some wet crumbs are OK.
13. Place the pans on a cooling rack and cool for no more than 1 minute (more like 30 seconds).
14. Immediately use a thin blade to gently go around muffins and gently lift out.
15. Cool completely prior to storage.