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 diet. 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 skeptical 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 2000kcal for that one ingredient alone, avocado is just 250kcal. Making the fat source in these muffins just an ⅛ of the calories of traditional muffin recipes.
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.
To start with to make this 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.
In a large bowl mix together all of your dry ingredients, this would be 1 cup of flour flour, 1 teaspoon baking soda, 1.5 teaspoon baking powder, a pinch of salt and our gorgeous caco. Add your wet ingredients to your dry and mix well until there are no lumps of flour.
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 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 in a warm room.
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Chocolate Avocado Muffins Recipe
- 1 blender or food processor of some description.
- 1 medium avocado 1/2 cup mashed
- ½ cup milk oat/soy/nut/dairy
- 2 eggs
- ¾ cup maple syrup
- 1 cup plain flour
- 1 tsp bicarbonate of soda
- 1½ tsp baking powder
- ½ cup cacao If substituting with cocoa reduce maple syrup to 1/2 cup
- ¼ cup chocolate chips or cacao nibs for decoration
- Mash avocado and measure out 1/2 cup. Add to blender with the rest of the wet ingredients. Blend until smooth
- Mix together all of the dry ingredients into a large bowl.
- Pour the blended mixture into the dry ingredients and mix well.
- Preheat oven to 200c and line a cup cake tray with 10 cases. Spoon mixture evenly into the cases and top with chocolate chips or cacao nibs.
- Bake for 25-30 minutes until firm and risen. Store in an air tight container.
Love cake as much as I do? Check out my other cake recipes below: