Chocolate Avocado Muffins w/ Fudgy Banana Peanut Butter Frosting

Who doesn't love a good muffin??  They're the PERFECT grab-n-go snack when you're in a crunch for time...we all know that...but who doesn't love a CHOCOLATE muffin?  You'd have to be crazy not to!  My mom is an awesome cook, and I get my passion for cooking/baking from her!  She's so good, that she, on a regular basis gets PAID to cook for someone...and not just any food...vegan food that has primarily no oil included in it!  AND she has to make it taste good!  The recipe for the Chocolate Avocado Muffins comes from her, with of course a few minor adjustments on my end!  Thanks Mom...we're LOVING this recipe over here!

In a food processor combine:

1 c. pitted dates
1/3 c. applesauce (unsweetened)
6 T. ground flax seed
2/3 c. water

-Blend until the dates are no longer chunky.  Empty into a mixing bowl and let set for about 5-7 minutes, or until thick.

-In the food processor combine:

1 1/2 avocado
1 t. vanilla
1/4 c. cocoa powder (I love herseys special dark!)
1/2 t. sea salt

-Blend until the avocado is no longer chunky.  Add to the date mixture.

-Add:

1 T. baking powder
1 t. baking soda
1 3/4 c. whole wheat pastry flour (or King Arthurs White Whole Wheat Flour, OR Bobs Red Mill 10 Grain Flour)
1/4-1/2 c. chocolate chips (I use the Enjoy Life brand)

-Mix with a large spoon until everything is incorporated.  Batter will be very thick.  (You can add a splash of unsweetened almond milk to the batter if you're having a tough time mixing it).

-Spoon into greased muffin tins...these don't do much rising at all...so however big you want your muffins, put that much batter in the tin.  I usually get 9-12 muffins out of one batch.

-Bake for 25 minutes, or until a toothpick to the center comes out clean!

-Note:  this is an amazingly healthy muffin, that's not too sweet!  You get a great dose of fiber from the whole grains, flax seed, and the avocado...not to mention the beneficial fats from the avocado too!  There's no added sweetener to it, just fruit...and no oils, eggs, or dairy!  Sounds too good to be true, like they couldn't ACTUALLY  taste good?  Well, let's just say the first batch I made, my kids ate them up in a matter of a few days!  (I think I was able to have 3 total!)

The "Frosting"...(Like they actually need it!)

Want to give yourself a little extra something special, without all the guilt of your typical frosting?  With no dairy, no powdered sugar, no lard or butter...this "frosting" is a sweet and delicious way to make something amazing, a little extra special!

-In a food processor combine:

2 ripe bananas
1 T. Tofutti Better Than Cream Cheese (if you don't have this on hand, I bet you could omit it)
2 T. cacao nibs, ground in a coffee grinder (I put these in because of the antioxidants and the protein...helps to justify eating it don't you think??)
4 T. herseys special dark cocoa powder
2 T. flax seeds, ground in a coffee grinder (again, your omega fatty acids, fiber, DHA...who'd have every thought you'd get that in a frosting??)
2 T. (heaping) organic, non-hydrogenated peanut butter...or almond butter (check the label)
2 T. agave nectar

-Blend until smooth, for a couple of minutes, then transfer into a dish and refrigerate while the muffins bake.  This will help it to set up a bit.

-"Frost" when the muffins have cooled...or use this as a great dip for apples, strawberries, celery...get creative!