Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly.
Line a muffin tin with parchment paper or muffin liners to prevent sticking. If you prefer, you can lightly grease the tin with coconut oil.
In a medium bowl, mash the two avocados until they are smooth and creamy. Aim for a consistency that is free of lumps, as this will help create a uniform muffin batter.
Add the eggs, coconut sugar, lime juice, and vanilla extract to the mashed avocados. Using an electric mixer or a whisk, beat the mixture until it is well combined and smooth.
In a separate bowl, whisk together the coconut flour, cacao powder, baking soda, sea salt, espresso powder, and ground cinnamon. This step ensures that the dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. These Avocado Chocolate Muffins (Paleo) are best enjoyed warm, but they can also be stored for later.
