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Saturday, May 17, 2014

Avocado Banana Muffins

Here is another avocado moment I had recently.  I figured it would work out and be low fat and low sugar as well.  Why not have the best of all worlds?
Yield 15 muffins
2 over ripe bananas, mashed
1 1/2 (190g) avocado
2 eggs
100g blueberry jam
1 packet (7g) vanilla sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1heaping cup (130g) flour
shaved coconut
1.  Beat together the eggs, avocado, bananas, vanilla, and jam.
2.  In a separate mixing bowl, sift together the flour, salt, baking powder, and baking soda.
3.  Gently mix the wet ingredients into the dry ingredients.  The texture should not be dry.. it should be very goopy.
4.  Grease your muffin tins and fill them 3/4 to the top, then sprinkle with the coconut.
5.  Bake in a 375°F (180°C) oven for 18-20 minutes or until a toothpick comes out clean after a nice stab.

These are very tasty, but they do not have a muffin texture.  I thought the avocado would have the same properties as oil, but even though the raw texture was the same as my other muffins, the rising process didn't quite make it.  They are like little custard cups though, which are very pleasant and have a hint of avocado as the aftertaste.
I'd probably do this again, but as custard pie instead of muffins.  It is remarkable that they are without any added fat, and apart from the blueberry jam and vanilla, no extra sugar... and they are bursting with flavor!
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