There are only so many ripe avocados a household of two people plus two dogs can get through in a few days. Especially given avocados are seemingly toxic to dogs. This is a recent lesson I’ve learnt after winning the ripe avocado lottery.
Keen to give something back to the community my husband has been helping at our local farmers market. In return he comes back with armed with free fruit and vegetables. One of the thank you gestures he receives most weeks is tons of perfectly ripe avocados. Literally as many as a cafe would churn through during a busy breakfast service.
Until that moment my avocado dilemma was usually debating whether to be patient and wait an extra day to enjoy a perfectly ripe avocado. Now, confronted every week with 20-30 perfectly ripe ones, my dilemma has become how to preserve or use them all quickly.
- First we take the obvious path and get to work on a big batch of guacamole. Big is an understatement – its usually a giant bowl, enough to feed a small Mexican village. Preserved with lots of lime it lasts for a few days.
- Next comes the avocado great avocado giveaway. Hopeful it will bring good karma. We have been sharing some of the lottery winnings with fellow avocado lovers – our neighbours, friends, yoga teachers and gym instructors. Even the technician who came to fix our fridge went away with a couple (and a smile on his face). It’s amazing how people respond to free ripe avocados.
- Finally I’m become an avocado baking goddess, making muffins and more. That’s where these healthy avocado muffins come in. They were my first attempt at baking with avocados. I’d usually consider them too precious a commodity to use in a way that disguises their flavour.
With little time before the avocados pasted their best I quickly landed on the recipe here. It’s adapted from one by Ashley at Fit Mitten Kitchen.
These gluten free muffins combine avocados and cocoa power with (optional) matcha powder , all anti-oxidant rich superfoods. The result is a guilt-free moist muffin. Consider them any time of day snacks. Enjoy them as a on-the-go, as a treat with a coffee or as an afternoon hunger buster.
You can easily make this recipe vegan by replacing the milk and eggs with vegan alternatives.
- 1/2 cup coconut flour
- 1/3 cup desiccated coconut
- 1/4 cup cocoa or cacao powder
- 2 tbsp carob powder
- 1 tsp baking powder
- 1 – 2 tsp matcha – optional (I used Zen Green Tea Matcha tea powder)
- 1/4 tsp salt
- 1/4 tsp stevia (or other sweetener)
- 2 ripe avocados (around 1 cup mashed)
- 1 tbsp hazelnut spread (optional)
- 1/2 cup yoghurt (nut milk if vegan)
- 2 large eggs (egg substitute if vegan)
- 1 tsp vanilla extract
- Add to a bowl all of the dry ingredients, using a sieve if you can to avoid any lumps.
- In another larger bowl add all of the wet ingredients – except the yoghurt (or nut milk).
- Thoroughly whisk the wet ingredients to achieve a smooth even consistency.
- Preheat the oven to 175C and grease a 12 muffin baking tray with coconut oil.
- Gradually add the dry mixture into the wet mixture, using a spatula to carefully fold the mixtures together until you have a fluffy even mixture. At the same time gradually add the yoghurt (or milk).
- Using two spoons add the mixture muffin by muffin into the baking tray, allowing room for them to rise.
- Bake the muffins on the middle shelf of the oven for between 22 and 25 minutes.
- Allow to cool slightly before transferring to a wire rack.
The muffins were a huge success – and its true that the taste of avocado doesn’t come through into the muffin – they definitely play a crucial role adding texture texture.