VEGAN Chocolate Avocado Muffins (Edible Brownie Batter)

First, prepare your flax egg: combine 2 tablespoons of flax meal with 5 tablespoons of water and let it sit for 10 minutes to thicken. In a food processor, blend the ripe avocado, 1/2 cup maple syrup, vanilla, and the prepared flax egg. Once smooth, add 1 cup of oat flour, 1/4 cup of cacao powder, and sea salt to the food processor. Blend until the mixture is smooth and well combined. Stir in chocolate chips by hand. Pour the batter into a greased muffin tin (the original recipe used a jumbo pan for four huge muffins). Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, under-baking slightly for a gooey, fudgey texture.