Avocado Muffins, because why not.
Ok, so if you follow me on Instagram (@jessicaemilyquinn) you’ll know I LOVE avocados (almost as much as I love coffee) & I LOVE banana bread so I thought to myself, hmmmm, can I make a avocado bread?! My first thought was that it would be savory so I could be SUPER millinial and eat Avocado ON Avocado toast for breakfast but then I decided to make it more like a banana bread but WITH AVOS.
I’m going to be honest, I wasn’t sure if it’d turn out but I surprised myself. The catch is though, I kinda like anything, I’m not overly picky and I eat weird healthy foods all the time so often things that taste good to me other people find DISGUSTING but I tried them on a few people and the reaction was good so I that gave me enough courage to post the recipe. If you make them let me know you’re thoughts.
You will need:
1 cup flour – I used gluten free or you can use coconut flour, just use a little less if you do as it’s super absorbent
1/2 cup of mashes avo (usually about a full avo)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp vanilla
pinch of salt
1/4 cup butter or you can use coconut oil
1/4 cup maple syrup (or more if you like it sweeter)
Dark chocolate or dark chocolate chips (use the amount that you like. I used a block of 72% whittakers which are really thin so go as hard or as light as you please)
I made mine into muffins because the above wasn’t quite enough for the loaf tin I’d planned so if you want more of a banana bread style loaf I recommend doubling the recipe.
- Preheat oven to 180 degrees (this may vary depending on how hot your oven is)
- Blend avocado. I used my Nutri Bullet which worked well, I think 1/2 a cup mashed was about 1 avocado. You can hand mash it but it’s better smooth, or use a blender if you have one.
- Mix dry ingredients together in a bowl (flour, baking soda, baking powder, cinnamon, salt)
- In another bowl mix the softened butter and maple syrup followed by the egg, vanilla and then finally the AVOCADO followed by the chocolate chips!
- Fold this mixture into the dry mix.
- Spoon the batter into your muffin or loaf tin, make sure it is lined with baking paper first to prevent it sticking. You can add a few extra chocolate bits ontop if your heart desires (which mine 100% did)
- Bake for 30 mins ish (my oven is hot so it didn’t take too long, just keep an eye on them, if you can smell them are they are starting to slightly golden on top stick a skewer in, if the skewer comes out clean they are usually good to go. Remember they keep cooking while they rest so be careful to not over bake)