a healthy, grab n’ go breakfast
Dog is snoozing beside me as I write this. He showed initial interest when I began clanging pots and pans around in preparation for baking, but gave me a pretty condemning eye roll as soon as the avocado came out.
Guess they’re not meaty enough for him.
What Dog doesn’t know is that avocados are amazing. I’ve been trying to eat more of them because they help prevent cancer, heart disease, high cholesterol and strokes.
carrots are good too, but grating them is a b*tch
Basically anything that ails you.
Baking with avocado is easy once you get over that initial “gross! avocado in my baked goods?! What deviant came up with that foul idea?!” moment.
those are some tasty muffins right there
Just swop out the fat in your recipe (ie butter or oil) for avocado. I’ve been doing that with my muffins and it works beautifully.
here’s a close-up so you can see the soft, spongy inside
Not that there’s anything wrong with butter of course, but I wanted a nutrient dense breakfast snack and only avocado would do.
another photo! why not?!
And, in case you’re wondering, yes you can taste the avocado. Slightly. It’s very subtle don’t worry.
Avocado, Carrot & Honey Muffins (makes 6)
- 1/4 cup coconut flour
- 1/4 tsp baking powder
- 1/4 cup honey
- 1/3 cup grated carrot
- 1/4 cup very ripe avocado, mashed well
- 1/2 tsp lemon zest
- 3 large eggs
- Whisk together the eggs, avocado, carrot, lemon zest and honey.
- Sieve the coconut flour and baking powder into a large mixing bowl.
- Gradually add the wet ingredients to the dry until you get a semi-runny batter.
- Spoon into a greased muffin tray. Bake at 375 for 12-15 minutes.
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This post also appeared at Fight Back Friday.
Reblogged this on The ObamaCrat.Com™ and commented:
Now this sounds nasty, but I am going to try it….avocado is my number 3 favorite veggie. I will give this a try. Thank you Ms. Cat for this post.
Don’t be scared J. I NEVER lie when it comes to baked goods and these are really good – the sweetness of the honey gets rid of any nasty avocado taste and they have a nice, soft, cake-like texture. P.S What are your number 2 veggies?
Asparagus are #1 and brussels sprouts are #2. I ain’t skeeeeeeered of no avocados!!!!
I will give these a try….and for some reason I trust you.
Have a great week….love your recipes.
Thanks! Have a great week too – I am also a brussels sprouts fan, would have them every night if possible
You too Ms. Cat.
Love all things avocado! I am making these right now
Oooh lovely, hope you enjoy ‘em….they get better with age too. I had one for breakfast this morning and it was still nice and spongy. Happy baking!
Wow these look amazing!
Thanks Julie!
what if i were to use amond flour? would it work?
It’s not a straight swop unfortunately Michelle. You’d have to change the quantities as coconut flour is very different (requires more eggs, liquids etc)
i tried to google it. but having problems with. i need to find me some coconut flour. lol
Mmm muffins are my favorite! It may be shameful to admit but I definitely have a folder of “post-Whole30 recipes to try” started on my computer. This is up there. So is that amazing cheesecake. Can’t wait!
Oh, you’re going to have fun
Glad I’m part of the celebrations!
I can’t believe the negative comments regarding avocados. Don’t eat them. They are wonderful. They have little flavor and take on the flavor of the ingredients they are mixed with.
My batter is not runny at all. There is only the honey and eggs and no other liquid. Not sure what would make it “runny” as stated above. Any thoughts?
My batter was only semi-runny Sue. I find with coconut flour that the more you stir it, the denser it becomes so I usually stir in the wet ingredients (in this case the avocado, eggs, carrot and honey) until it is still a bit gooey and stop before it clumps together. It shouldn’t be dripping off the spoon but it should look a bit ‘damp’. Hope that helps! And yes, completely agree about avocados…they are versatile, nutritious and very easy to work with.
Bummer, I should have done my research before substituting chia seeds for eggs (only bc we eat SO many eggs that I didn’t want to give up 6! I doubled the recipe..)
Mine came out tasting FANTASTIC! But the consistency was not appealing, they kinda fell apart and look dry even though they’re super moist and mushy. I’ll have to try them again with eggs this time. Perfect thing to do with my leftover pulp from juicing carrots!
Reblogged this on cadesertvoice and commented:
Definitely going to try this recipe…it sounds healthy!
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I just made these. I thought I had carrots (there’s usually a full 2 lb bag) but it turns out I didn’t so I substituted grated apple. The batter consistency seemed a bit dry so I also added about 1 tbsp of milk.
They’re very good. It’s been ages since I’ve eaten anything like these! My last effort at coconut flour baking was over a year ago, and the recipe I used wasn’t as well-tested as yours.
Some observations:
* I got 6 muffins. Is this what the recipe is supposed to make?
* They took way longer than 15 minutes – more like 20. (Did I make them too big? I used a smallish portioning scoop.)
* I’m glad I used paper muffin cups. They seemed kind of stick-prone.
* They were really moist inside! Yay!
* The egginess was nice, but it reminded me of Passover baked goods. (Not a bad thing – just an observation.
Thanks for a great recipe! I’ll be making it again and playing around with the components now that I have a sense of the right proportions.
Hi Larry, thanks for the feedback. Yep, the recipe makes 6. As for your cooking times, I’ve found that ovens can vary. I typically use a very efficient little toaster oven which has things done in no time. The best (and most infallible) test is always to poke ‘em to determine the texture and go from there. All my muffins are stick prone which is why I always say to grease or line trays. I’ve had too many muffins fall apart on me and been distraught (nothing worse than slaving over a recipe and ending up with nothing to show for it!).
Glad you liked them and that I’ve reintroduced you to the wonder of coconut flour. It can be temperamental but practice makes perfect. Nice to hear from you, Cat.
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oh crap… I think I have everything I need for this in the kitchen… my list of your recipes to try keeps growing! this and the sour cream raspberry muffins will be had in my house!
For fun ^-^ Thank you Cat. ~Dawn
Sounds like you have a busy baking weekend ahead of you
Hope everyone in the house likes ‘em!
I’m one of those people who are just slightly intimidated by the thought of avocado in baked goods. And in chocolate mousse… I definitely know it’s tried and tested but avocado is very much a savoury food in my brain! I’ll give these a try though. I’ve been testing coconut flour recipes recently and I love it!