I’ve been on a muffin kick lately and last week I made some delicious eggless cranberry orange muffins — though they weren’t healthy in the least. So this week, when I wanted to try a new muffin recipe, I decided to search for something more healthy. Since I really enjoy the oatmeal chocolate chip cookies with avocado, I figured there was probably something out there that used avocado for muffins too. That’s when I stumbled upon this recipe, though I had to alter it to make it eggless and to work with what I had in my kitchen. They turned out delicious and I, as well as a few coworkers I shared some with, loved them!
Here’s the breakdown of how I made them, with the original recipe suggestions also included in parentheses.
- 1 large avocado
- 1/2 cup agave nectar (or maple syrup)
- 1/2 cup safflower oil (or unsweetened applesauce)
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or 2 1/4 cups oat flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 flaxseed eggs (or 2 large eggs)
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F.
- Line a muffin tray with liners or spray with oil.
- If using the flaxseed egg, prepare it now.
- If using a Kitchenaid, or another stand mixer, peel and pit an avocado then, using the paddle mixer, slowly blend the avocado. As the avocado starts to mash, you can increase the speed and blend until smooth.
- Add agave nectar, oil, and vanilla. Blend until smooth. (If you aren’t using a stand mixer, mix the wet ingredients using a blender or separate bowl and mix the dry ingredients in a separate bowl.)
- Add flour, baking powder, baking soda, and salt. Mix until well blended.
- Add your flaxseed eggs and blend.
- Stir in chocolate chips.
- Divide batter evenly into your muffin cups (makes 12 muffins).
- Bake for 20-25 minutes. Check using toothpick or when the tops spring back when touched.
- Cool for 20 minutes before removing from muffin tin.
You can also head on over to www.thehealthymaven.com to see the original recipe and more!