I got this recipe from the free Whole Foods mini magazine at the Town and Country Whole Foods in Missouri. They really have some great and healthy recipes in them. This recipe is a really yummy vegan cupcake with avocado in it. It tastes really great and you would NEVER know there was avocado in the cupcake unless you were told. Enjoy!
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 California avocado, pitted and peeled
1 cup maple syrup
3/4 cup plain almond milk (or any plain nut milk)
1/2 cup safflower oil
2 tsp vanilla extract
To make cupcakes: Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Puree avocado in food processor until smooth. Add maple syrup, almond milk (or other milk alternative), oil and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until wooden toothpick inserted into center comes out clean. Cool and eat!