Whoa mama! Chocolate and mint pair up to create an amazing flavor sensation in these gluten-free, oil-free, low sugar cupcakes. Avocado is the perfect candidate for the smooth and creamy mint icing that goes on top and the bright green color will be enough for your kids/dinner guests to be intrigued.

Ingredients:

• 1/2 cup millet flour
• 1 cup buckwheat flour
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup banana puree
• 1/2 cup avocado puree
• 1/2 cup plus 2 tbsp agave nectar
• 1 tsp vanilla
• 6 tbsp water

Icing Ingredients:

• 1/4 cup avocado puree
• 1/2 tsp lemon juice
• 1-2 sprigs of mint leaves chopped
• mint extract, optional (if mint isn’t minty enough)
• 1 tbsp agave
• 1 tsp water to blend

Preparation:

1. Preheat oven to 350F.
2. Combine the dry ingredients (flour, baking powder, baking soda, cocoa powder and salt) in a medium bowl, set aside.
3. Combine the rest of the ingredients in a larger bowl.
4. Add the dry ingredient mix into the rest of the ingredients in the larger bowl.
5. Line a muffin tin with cupcake cups, spoon batter in to cups.
6. Bake for 20 minutes or until an inserted toothpick comes out clean.
7. For icing: combine all listed ingredients in a food processor or you can use an immersion blender.
8. Let cupcakes cool completely before icing them, ice just before serving as the avocado will start to turn brown

Makes 8 cupcakes