Dark Chocolate Mint Avocado Muffins in Waffle Bowls

Ingredients:

2-3 boxes of 10-count, 4-ounce waffle bowls

1, 3-4 ounce box organic chocolate pudding mix

2 cups of 2% organic milk (for pudding mix)

¼ teaspoon organic peppermint flavor

¾ cup special dark unsweetened baking cocoa

1 cup organic unbleached white flour

1 cup organic whole grain spelt flour

1 tablespoon organic whole ground flaxseed meal

2 teaspoons baking powder

1 teaspoon baking soda

1 cup organic cane sugar

½ cup organic brown sugar, packed

¼ teaspoon sea salt

½ cup dark chocolate chips

½ cup Andes Crème de Menthe chocolates

1 ripe avocado

½ cup canola oil

2 large organic cage-free eggs

½ cup organic 2% milk

½ cup organic naturally sweetened carrot juice

Sprinkles

Note: you can use lactose-free milk if your child is sensitive to dairy

Instructions:

Prepare the pudding the day before, adding ¼ teaspoon of peppermint flavor before chilling. You will use 1/2 cup of the mint pudding for the muffins and 1/2 cup of the mint pudding for the whipped cream.
Preheat the oven to 350F.
Generously grease and lightly flour a muffin pan, including the top of the pan so that the muffin tops don’t stick.
In a medium mixing bowl, sift together the dry ingredients to evenly distribute them: cocoa, white flour, spelt flour, flaxseed meal, baking powder, baking soda, cane sugar, brown sugar and sea salt. Note: any balled-up brown sugar remaining in the sifter can be broken-up and resifted into the dry ingredients.
Blend the dark chocolate chips and the Andes Crème de Menthe chocolates in a food processor until they’re crumbly.
Add the chocolate crumble to the dry mixture.
Blend the meat of the avocado with ¼ cup of oil in a food processor until they’re smooth and creamy.
Scoop the puréed avocado (it should be about one cup) into a separate, small mixing bowl.
Blend the eggs and add them to the avocado, mixing until they’re light and creamy.
Add the remaining oil to the avocado mixture, and blend well.
Add ½ cup of the mint chocolate pudding, milk and carrot juice to the avocado mixture one at a time until blended well.
Make a well in the center of the dry ingredients.
Pour the liquid ingredients into the center of the well.
Blend the wet and dry ingredients together gently until the batter is moist, but still lumpy. Don’t over mix it.
Fill each hole in the muffin pan ¾ of the way using an ice cream scoop.
Bake 20-25 minutes or until an inserted toothpick comes out clean.
Cool the muffins on a wire rack.
Core each muffin. Fill and top with Chocolate Mint Whipped Cream (recipe below) just before serving.
Put each muffin in a waffle bowl and top with sprinkles.

Chocolate Mint Whipped Cream

Ingredients:

1 pint of heavy whipping cream

2 tablespoons of powdered sugar

½ cup of prepared chocolate mint pudding

Note: you can use prepared coconut or almond whipped cream (instead of using the whipping cream and powdered sugar) and gently blend it with the pudding if your child is sensitive to dairy.