To Start

1. Line 18 muffin cups with baking cups.  Set aside.
2. Preheat oven to 350°F (180°C) or 325°F Convection.

Wet Ingredients

1. Using a food processor, chop the spinach until it’s finely ground.  Add the avocado and chop until as smooth as possible.
2. Add the sugar, oil, milk, lemon juice and vanilla – pulsing a few times in between adding each ingredient.  Blend until smooth, then set aside.

Dry Ingredients

1. In a large bowl, whisk together the cassava and almond flours until there are no lumps. 
2. Whisk in the baking powder, baking soda and salt.
3. Using a large spatula, blend in the spinach and avocado mixture until smooth.
4. Fold in the mini chocolate chips and the chopped pistachios.
5. Using a large cookie scoop or spoon, spoon the batter into the prepared baking cups.  Cups will be fairly full.

To Finish

1. Combine the chocolate chips, white chocolate chips and chopped pistachios in a small bowl.  Sprinkle evenly over the cupcakes.
2. Bake for 25 minutes until the cupcakes have risen and are set.
3. Remove from the oven and allow to cool at least 10 minutes.  The melted chocolate chips will be hot!