What made me try avocado cake?
I love cake. That’s all there is to it, this isn’t really a recipe, just a confession: I LOVE CAKE! But, trying to be healthy and all, I’m always on the lookout for healthier, lower calorie cake recipes that I can eat on a regular basis without spoiling my weight loss efforts. For years I’d been scoffing at chocolate avocado muffins and cake recipes, thinking it was the craziest thing I’d ever heard. “Go home, Internet, you’re drunk!” But earlier this year I had an avocado to use up and I gave it a very sceptical whirl. Now I’m eating my cake, and my words too. Chocolate avocado muffins are really quite good. In avocado muffins you swap out the butter for avocado. Whilst the butter in traditional muffin recipes would come out at about 1000kcal for that one ingredient alone, avocado is just 160kcal. Making the fat source in these muffins just an ⅛ of the calories of traditional muffin recipes, what a great healthy snack idea!
Perfecting my chocolate avocado muffin recipe
As impressed as I was with the few recipes I found, I wanted to create something that was not just lower calories but healthier too. To do that I swapped the cocoa powder for cacao powder. If you’re not already familiar with cacao, it’s the raw form of cocoa, before it’s been processed, fermented and stripped of all its nutrients. Cacao is usually slightly lower in calories than cocoa powder and full of vitamins such as magnesium, in fact this recipe contains as much magnesium as over 300g of spinach. And your entire daily dose of copper which is great for your metabolism.
Do you have a diet restriction?
These healthy chocolate avocado muffins are great for the following diet restrictions:
- Dairy Free
- Nut Free
Step 1: Blend the wet ingredients
To start with to make this chocolate avocado muffin recipe you will need a blender, it doesn’t need to be a high powered blender but only mashing your avocado just will not do the job, your wet ingredients need to become one consistent liquid. Mash 1 small avocado into a bowl. If you’re not sure whether your avocado is the right size then it should fill ½ a cup perfectly when mashed. Add your ½ a cup of mashed avocado to a blender along with ½ a cup of milk, 2 eggs and ¾ cup of maple syrup. Blend on low speed for as long as it takes to be lump free, for me this only took about 20 seconds and I was using a cheap back up blender that really isn’t very good so it doesn’t take long at all.
Step 2: Mix into the dry ingredients
In a large bowl mix together all of your dry ingredients, this would be 1 cup of plain flour, 1 teaspoon baking soda, 1.5 teaspoon baking powder, a pinch of salt and our gorgeous cacao. Add your wet ingredients to your dry and mix well until there are no lumps of flour.
Step 3: Bake the chocolate avocado muffins
Preheat your oven to 180c and arrange 8 muffin cases on a tray. Take a dessert spoon and spoon 2 large spoonfuls of your muffin batter into each muffin case. Top with organic chocolate chips or cacao nibs and bake for 25 minutes until risen and firm. Store in an air tight container. These healthy chocolate avocado muffins will not go bad if left out of the fridge but I do feel they keep better in the fridge, they tend to sweat and get a bit sticky when left in a warm room.
Need gluten free chocolate avocado muffins?
Check out my gluten free alternative below:
- Chicken And Mushroom Soup Recipe
- Vegan Lentil Bolognese Recipe
- Warm Aubergine Salad Recipe
- Chai Spice Recipe
- Chai Banana Bread Recipe
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