One of my favourite fruits to have in the kitchen are soft green buttery avocados! They are versatile & delicious & best of all when in season, very affordable. Winter is the time for getting the ripest & tastiest avocados.
Sadly, the climate where I live isn’t great for growing them, but I keep an eye out for where they are cheapest & stock up to use them in all sort of concoctions.
You can use avocados in so many different ways, in both sweet & savoury dishes, where they add a creamy richness & moisture without being overpowering. Avocados are also incredibly healthy.
According to Australian Avocados, these gorgeous green fruits are rich in fibre and healthy fats while naturally low in sugar and sodium. To name a few nutrients half an avocado can give the average adult:
- 5g of fibre (17% of adult fibre needs)
- 36% of the recommended dietary intake (RDI) for folate
- 31% of RDI for vitamin K
- 24% of RDI for vitamin E
- 15% of RDI for potassium
The list of goodness goes on & if you are after some fantastic recipes & other ideas for uses for avocados this site is an awesome resource.
Now, many of us know that avocados are a fabulous addition to salads & sandwiches, pizzas & if you’re into desserts, they make an amazingly healthy version of a rich & decadent chocolate mousse! But did you know you can also use avocados to make cakes & muffins?
Well you can, & here’s the proof! These lovely muffins are easy to make & loaded with flavour & fresh goodness from the avocado & rapsberries. Also adding health benefits to these little beauties are rapadura or unrefined sugar & cacao, both rich in flavour, but also valuable nutrients.
While I know these are not strictly a ‘health’ food as such, they are the kind of snack I am happy to watch my children consume with gusto as a ‘treat’, knowing full well they are a whole lot better for them than something I might buy from the supermarket or bakery. With two very fussy eaters in the house, anything I can make that adds precious nourishment to their growing bodies is a winner in my eyes!
I had been making a variation of these for quite some time that I liked, but wasn’t quite happy with. They were a little dry & lacking sweetness for my taste – (except when I added ice cream or custard – then OMG they were good, but not what I wanted for a snack food). When I came across a similar recipe on It’s Yummilicious, I had a light bulb moment where I knew if I changed up some ingredients & varied the amount of avocado they would turn out just as I had wanted them – still OMG good with condiments, but, just as good on their own! And they are. These muffins taste moist & rich, without being overly sweet – just the way I like them! 🙂
While I was making these, 3 year old Seth was helping. When he saw me putting the avocado into the mix, he gasped & said, “Wow Mum, are you making guacamole muffins??”
The first time he ate avocado, in his memory, it was in the form of guacamole, that he now loves, but when I try to explain that guacamole is made from avocado he still gets a little confused. So, to make things easier, I told him, yes, these were indeed “guacamole muffins”, but not just any guacamole muffins, these were “chocolate-guacamole muffins.”
His reply, “Oh my gosh Mum, they will be awesome, I love chocolate & I love guacamole!”
So, with no further ado, here are my version of Chocolate & Raspberry Muffins w/ Avocado, or as they shall be forever known in this family, Seth’s favourite Chocolate-Guacamole Muffins …
- 3 cups plain flour
- 1/2 cup *cacao or unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups unrefined or brown sugar - (I used **Rapadura)
- 1/4 cup dark agave nectar or unsweetened apple sauce
- 1 ripe avocado
- 2 cups ***coconut water or plain water
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen raspberries - 1 cup to mix in & 1/2 cup to add just before baking
- Preheat oven to 190oC - (non fan forced)
- Line standard 12 capacity muffin tray with patty pans or similar.
- Sift flour, cacao, baking powder, baking soda & salt into a large stand mixer bowl.
- In a small container mash avocado flesh & combine with agave nectar using a stick blender fork, potato masher or similar until smooth & creamy.
- In another bowl, combine, water, vinegar, vanilla extract, mashed avocado mix & sugar & stir to combine.
- Add the wet mix into dry & whisk gently until smooth.
- Toss raspberries in a little flour and fold gently into batter.
- Using an ice cream scoop or similar, scoop batter into liners - about 3/4 full.
- Gently place 2 or 3 extra raspberries in to top of each muffin.
- Bake for 20 to 25 minutes or until skewer inserted in the middle comes out clean.
- Let muffins cool in pan for about 5 minutes, then turn out onto cooling racks to cool completely.
- Dust with a little icing sugar to serve - (optional)
- Tips / Suggestions;
- If you do not have agave you can use equal amounts of apple sauce or maple syrup or about 2 tablespoons of ****rice syrup.
- Muffins will keep for up to 5 days in an airtight container in the fridge.
- Muffins can be frozen in airtight container, freezer bag for up to 3 months - easy to defrost in microwave or leave out for a couple of hours before you want them. - still hold together well & taste delicious!
*Cacao is the natural form of cocoa with no additives, it is unrefined & packed with nutrients. To taste, it is rich & quite bitter, so use it sparingly – go HERE to find out more about this.
**Unrefined sugar goes by several names, including Rapadura & Sucanat. To taste is a rich & caramel like, but not sickly sweet – go HERE find out more about this.
***Coconut Water adds extra nutrient value & a subtle coconut flavour – go HERE to find out more about this.
****Rice Syrup is made from brown rice, organic versions are best. It is very sweet & concentrated, so use sparingly – go HERE to find out more about this.
These really are a tasty snack for the whole family. I hope you like them as much as we do!
Do you like avocado? What’s your favourite way to use them? I would love to hear about it!
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