Why make cakes or muffins with avocado?
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 created a dairy free chocolate avocado muffin recipe. Chocolate avocado muffins are really quite good, in fact I’d prefer my recipe to all other chocolate cakes every time. 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 150kcal. Making the fat source in these muffins just an ⅛ of the calories of traditional muffin recipes, what a great healthy snack idea!
The gluten free version!
The only problem i found with my beautiful chocolate avocado muffin recipe was when I had to start an illimitation diet for not just dairy but for gluten too. I had to come up with a chocolate muffin recipe that was not just dairy free but gluten free too. It turned out to be easier than I expected to adapt my recipe for gluten free chocolate avocado muffins and I enjoyed the process whilst filming a video for my YouTube channel, so if you’re a fan of watching recipe videos check out the full video below which includes my gluten free chocolate avocado muffins.
Do you have a diet restriction?
These healthy chocolate avocado muffins are great for the following diet restrictions:
- Dairy Free
- Nut Free
- Gluten Free
Step 1: Blend the wet ingredients
To start with to make this gluten free 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 or roughly half of a large avocado into a bowl. We need to measure our avocado once its mashed so bare this in mind. Add your ½ a cup of mashed avocado to a blender along with ½ a cup of milk, 3 eggs and ¾ cup of maple syrup. If you’ve tried the regular avocado muffin recipe then you will notice the extra egg. This is due to gluten free flour being more absorbent than wheat flour. Blend on low speed for as long as it takes to be lump free.
Step 2: Mix the dry ingredients
In a large bowl mix together all of your dry ingredients. 1 cup of gluten free flour, I used the ASDA Free From brand but if you don’t have this available I did notice it was very similar to the doves farm gluten free flour blend. 1 teaspoon baking soda, 1.5 teaspoon baking powder, a pinch of salt and our gorgeous cacao.
Step 3: Combine the two together
Add your wet ingredients to your dry and mix well until there are no lumps of flour. You will notice your chocolate muffin batter has a beautiful chocolatey colour now that everything is mixed together with no green avocado in sight.
Step 4: Bake the chocolate avocado muffins
Preheat your oven to 180c and arrange 10 muffin cases on a tray. Take a dessert spoon and spoon 2 large spoonful’s 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 gluten free 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.
If your looking for an avocado muffin recipe that isn’t gluten free then check out the original recipe!
Instead of cacao nibs or chocolate chips why not try cherries or chopped nuts?
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