This is part 2 of "what to make when you have too many ripe avocados."  There are many mornings when I am just not interested in eating something healthy for breakfast.  I'll start rummaging through my pantry looking for the first thing that is either made with chocolate or going to be fast and easy. Normal muffins are probably not the best healthy choice for breakfast, but this recipe is not for a normal muffin.  You can grab one of these on your way out the door, and not have to feel like you are making a bad choice for breakfast.

    I adapted this recipe from a very similar one that I saw in my recent issue of Living Without Magazine.  I'm going to admit, I have a food magazine addiction.  Right now my latest favorites include, Vegetarian Times, Living Without, Simply Gluten Free and EatingWell.  Just as I was contemplating this Avocado series, Living Without gets delivered to my door with a title on the cover "Avocados: The Miracle Ingredient."  Well isn't that just perfect...so I decided to try some of the recipes. 

    The muffin recipe interested me the most so I started with that.  The ingredient list was a little strange and the picture made them look a little dense, so I decided to take matters into my own hands.  I swapped out a few things and added some others.  Muffins are actually quite easy to make and alter because as long as you follow the 2:1 ratio (2 cups flour to 1 cup milk) you can really tailor them to your liking.  I loved the idea of making them gluten-free (hence the Living Without part) but I'm not really fond of the premixed flour blends.  I love baking with coconut flour, but you have to be careful with it because it soaks up a lot of moisture.  To deal with this issue you need to increased the amount of liquid.  *If you don't normally have coconut flour and almond meal on hand you can certainly use 2 cups of gluten-free flour mix and keep the milk at 1 cup.*  You could also top your muffins with chocolate chips, walnuts or any other accompaniment that you like to use with chocolate.  

Chocolate Avocado Muffins (Gluten-Free and Vegan)

adapted from a recipe in Living Without Magazine - February/March 2013 Issue

makes 12 muffins

Wet Ingredients
6 tablespoons avocado oil (or your choice of oil)
1 1/2 cups milk (your choice - I've tried both almond milk and goats milk)

1/2 cup natural cane sugar (unrefined)
1 teaspoon vanilla extract
1/4 cup pure maple syrup

1 avocado peeled and mashed up (about 1/2 cup)

Dry Ingredients
1/2 cup coconut flour* (see note above)
1/2 cup almond meal* (see note above)
1 cup all purpose gluten-free flour mix* (see note above)
1/2 cup raw cacao powder

1/4 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons aluminum free baking powder

Preheat oven to 350
° F.  In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients.  Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together (be careful not to over-mix, stop mixing once it is combined)Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces (I like to use a ice cream scooper to help with this part).  Sprinkle on your topping of choice or leave them plain. (I topped mine with finely chopped almonds) Bake 20-25 minutes or until they pass the toothpick test. Set them to cool on the counter or cooling rack.
 


Comments

These look great! I have made vegan chocolate zucchini muffins before, but would never think to use avocado. Thanks for sharing :).

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01/20/2013 6:25pm

Until recently, I never knew you could bake with avocado's either. They are definitely a great healthy and vegan substitute for butter. Thanks for taking a look!

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01/20/2013 2:51pm

Thanks for the recipe. I'm trying to more incorporate gluten-free items in my repertoire and this is a great start!

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01/20/2013 6:34pm

Nicole I'm sure you won't miss gluten!! I have been gluten-free for a few months and I find that I don't miss it at all...especially when you can bake with flours like coconut, almond and quinoa.

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01/20/2013 3:23pm

yum chocolate and avocado = creamy heaven! I never tried avocado oil before, sounds interesting!!

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01/20/2013 6:27pm

Lysa, I've just recently been introduced to avocado oil myself and it is great. I even use it in place of olive oil on top of salads. It is a little hard to find sometimes, but totally worth it :)

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Suzanne
11/13/2013 5:51pm

Just found avocado oil at Costco (sam's club) for super cheap! thanks for the recipe, the muffins are in the oven right now!

Naomi
08/29/2014 12:02pm

Costco carries it :)

01/20/2013 4:41pm

Interesting, I'd have never thought you could use avocados in baking. Will give it a try!

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01/20/2013 6:31pm

I'm new to this idea as well. I have seen a recipe for a quick bread that includes avocado which I think I'm going to try out next. Hope you enjoy these!

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Melissa
01/24/2013 2:03am

So, I'm not really I to the whole gluten free thing, but these sound interesting. Could I use regular flour? I don't want to have to buy a bunch of special flours for one recipe....
Where do you find maple sugar? Ive never heard of it. Would pure maple syrup work?

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01/24/2013 11:25am

Hi Melissa,

Thanks for pointing out my first typo. The recipe is supposed to include pure maple SYRUP. I made the changes above. Thanks for bringing this to my attention. (If you were wondering they do actually make maple sugar and it is very yummy, I get it at Wegmans)

And you could most definitely try using regular flour. Keep the flour measurements at 2 cups and reduce the milk to 1 cup. (If the batter seems to wet at the end, add a little extra flour until you get a muffin batter consistency...and the same with the opposite, if the batter is to dry then add some more milk). If you have any other questions please let me know!

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Cindy
02/04/2013 7:29pm

I just pulled a batch of the original recipe out of the oven, and I wish I had seen your adaptation before I made them! They are dry and heavy. I followed the recipe which I don't normally do! I will keep your changes in mind next time I make them.

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02/04/2013 7:56pm

Hi Cindy,

What brand of all purpose GF flour did you use? That's one of the reasons why I decided to adapt the recipe, because I find that using the premixed blends always makes my baked goods come out to dense. Nothing will ever be as moist as using regular flour, but sometimes using the other GF flour options tends to help. I also like using Teff and Quinoa flour in baking.

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Lesa
12/21/2013 12:16am

I live in CT.
There is a place in Meriden called Healthy Harvest (I have nothing to do with it at all, and in fact I've only been there twice, however I am a true believe of the place after I went the first time.) This woman uses Almond flour and all types of other Gluten free flours and every one of her baked goods are the most MOIST cakes and especially MUFFINS I've ever bitten into in my life. I am a true believer. I will never go back to eating wheat flour again. Not even if my doc allows me to. :D
I wish I knew what this woman was using as a recipe. I am going to try to get the recipes out of her or figure out how she is doing it.
At least get an ingredient list.

02/05/2013 9:41pm

Making these now...I'm substituting a few of the wet ingredients, but love the way these look. I hope mine are as good as yours!

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02/05/2013 10:26pm

Hi Traci,

Awesome to hear! If you like them let us know what your substitutions were.

Thanks for trying them out!!!

-Sandra

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AllieGoGirl
02/06/2013 7:02pm

I just made these at 9700 ft altitude and they're pretty good! Next time I'll use a bit less of the wet ingredients bc the center is bit too moist but the rest is great. Some subs I used: Hershey's cocoa powder vs cacao powder, vegetable oil vs avocado oil, almond milk, 1/4 c agave nectar vs cane sugar. I'm going to mail them home to my family for Mom's bday and encourage Dad to try them (he claims to HATE avocado)- haha! After he's said how much he likes them, I'll reveal the special ingredient! ;-D

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02/06/2013 7:26pm

That's Awesome! I'm so glad they worked out for you and I bet your Dad will be totally surprised to find out they have Avocado in them.

Good to know that the agave worked well in the recipe!

Thanks for sharing your substitutions :)

-Sandra

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wendy
02/24/2013 5:04pm

Just a quick question as I am new to the gluten free world. We are doing gluten free because my son has eczema and I have unclertive colitis. Both of us are medication free without gluten in our diets. Almond meal - is this just ground almonds? That's all I have been able to find. I really want to make sure we can still have a wide range of flavors!!! Thank you for your time. Wendy

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02/24/2013 6:15pm

Hi Wendy, you are correct, Almond meal/flour is basically just finely ground almonds that have been blanched and skinned. You could definitely try using the ground almonds, as long as they are finely ground (If they aren't blanched and skinned it doesn't really matter). If they aren't finely ground try throwing them in a food processor and pulse them until it looks almost like ground cornmeal.

You could also substitute the almond meal with another type of flour or use more of the gluten free all purpose flour.

Hope this helps. Please let me know if you have any other questions. I'm glad to hear that you and your son have been off medication since going gluten-free. I have a family member with ulcerative colitis and I have been trying to help him go gluten-free too. He is finding it very hard to do, but that is really awesome to hear that he could be off medication if he sticks to it. Thanks for sharing :)

-Sandra

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wendy
02/24/2013 6:24pm

Hi sandra thanlk you so much. I was on real strong meds and I felt like I was under a grey cloud all of the time every now and then I ended up on steroids as well(woundn'( wish on my worst enemy) In oct of 2012 I decided that's it I can't do this anymore. I leave gluten and as much sugar as possible. When cooking or baking I use honey. With baking of a recipe calls for 3/4 cup sugar I use 1/4 cup sugar 1/2 cup honey. Turn degrees down 25 degrees as honey burns faster then sugar. I could go on for ever. It is harder but once you are fully committed it is easy. My son as I said has eczema and it got so bad he was in the hospital for 3 days on IV meds as he got a baterial skin infection on top. 3 days of a gluten free diet eczema is gone. He is almost 7 I have been fighting sine about 18 months. I could go on but this is getting long :-)
Wendy

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02/24/2013 6:44pm

That is amazing to hear! I am always amazed at how diet can make such a difference with your health and body. Doesn't it feel great to be in control. After I worked with my health coach I have felt so much better and so much more in control of my life and weight.

I also try to use honey or maple syrup as much as possible in baking which is what led me into learning more about vegan cooking. It sounds like you have learned lots of great tips for gluten-free baking! Definitely let us know if you have any great substitutions or changes.

-Sandra

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Megan Harris
06/13/2013 3:16pm

You have to read this book, The Fungus Link by Doug Kuafman, it will help you so much, I followed the diet in the back of this book with my kids, my 4 year old had weeping exczema all over her creases and bacteria from scratching, now she is exczema free for almost 2 years, it took about 6 months to clear up. We also used undecenoic Acid by Thorne research formula sf722 my daughter took one a day and I popped a gel cap open and rubbed on her exczema. My mom found this dealing with colitis issues and when she read the book it talked about skin issues as well and she is back to normal again also. Try cutting out all sugar, and use honey instead.

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Christine
03/18/2013 12:03am

So I just made these, as they were baking the rose as expected, but at about 15 minutes they collapsed in on themselves and never came back up. I checked them at 20 minutes and the fork came out clean. The muffins, however, were the consistancy of pudding. Any idea what could have gone wrong. I have no experience working with gluten free baking. I used trader joes all purpose gf flour mix for the gf flour.

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03/18/2013 11:15am

Hi Christine, I'm sorry they didn't work out for you. I wish I could give you a definite answer but without seeing them or being there when you made them it is quite difficult to know what went wrong.

Since you said that they were the consistency of pudding that would make me think that you might have mixed up the batter too much or didn't use enough of the GF flour. (If you fork tested them but they were still like pudding that makes me thing something went very wrong)

The collapsing could be due to any number of issues like an oven that's temperature is not regulating correctly. Muffins will collapse if there is a big change in the temperature during cooking (like if you open the door too much) but it could also be due to adding the wrong amount of baking powder.

A few other people have had success with this recipe, even with making substitutions. Did you change any other ingredients besides the GF flour?

-Sandra

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alycia
05/13/2013 8:56pm

How would you store something like this?

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05/14/2013 11:23am

You should store them in a sealed container or wrap each individually in plastic wrap or aluminum foil. If you won't eat all 12 muffins in 2-3 days then you can store them in the refrigerator and they will keep a little longer.

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Jana
06/06/2013 4:28pm

I just made these for my kids for lunch. They loved them! So did I. And we had that one overripe avacado so we did not waste it. Thanks!

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06/06/2013 5:23pm

I'm so glad you and your kids enjoyed them, Jana! And thanks so much for taking the time to let me know!!! -Sandra

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Micayla
08/05/2013 4:33pm

Do you know the nutritional information for this recipe? Calories, fat, etc?

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08/05/2013 6:59pm

Hi Micayla, sorry I do not have any of the nutritional information for you. There might be some applications you can find online that will let you add the ingredients to find the facts you need.

Thanks for stopping by :)

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Julie
09/01/2013 7:48pm

Has anyone tried freezing these? Just wondering how they hold up.

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09/02/2013 1:27am

I have never tried before because they never last that long at my house. I bet they would probably hold up pretty well...most quick breads tend to do well in the freezer.

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10/08/2013 9:06am

Love it! We don't get those magazines here in Dubai, so I'll keep myself updated with your posts!

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caroline
10/16/2013 11:22pm

Miam, I am a fan of advocado and chocolat....and I have an intolerance of gluten free..so this receipe is perfect for me!! The only thing is...I speak french!! :P So it wwill be the first time I do a receipe in english!! I thing I will be ok, but I just want to make sure of is a 3 teasponns of...aluminium free baking powder? what do you mean aluminium free? thank you:)

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10/17/2013 12:14pm

Hi Caroline,

I like to buy aluminum free baking powder because it improves the taste of baked goods. But, you can use whatever type of baking powder you have on hand. Good luck with the recipe...please let me know if you need any help!

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Caroline
10/19/2013 6:58pm

Thank you for the answer!!
I'm trying right not this recipe...I don't have natural cane sugar, can I use just regular sugar?? And I'm surprised that the sugar is not with the dry ingredient....thank you! :)

10/19/2013 8:12pm

You can definitely use regular sugar too!

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Paula
10/18/2013 3:30am

This is a great recipe! I've been searching the net for a SIMPLE gluten free alternative (using brown rice flour) but keep coming up with wierd (wierd for me since I've only recently begun baking gluten free) and complicated ingredients like potato starch flour, arrowroot starch, applecider vinegar....We LOVE avocado and chocolate in our family, but never thought of baking with it avocado! I did do some substitutions since I don't have gf flour or coconut flour on hand.... I used coconut oil instead of avocado oil and 1.5 cups of brown rice flour with 1/2 a cup of almond meal.....I added a little milled flax seed too for extra fibre.... oh and added "enjoy-life" chocolate chunks....also used 24 mini-muffin pan so my 8 year old could take them to his classmates for his birthday treat.....the batter was also enough for a 6 muffin tin as well. I pray they turn out and are a hit @ school! In any case, thank you so much for posting this recipe, you saved my bday school treat!

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10/18/2013 12:32pm

Hi Paula,

Thanks so much for letting me know! I love your idea to use coconut oil and the chocolate chunks. I hope they are a hit too!

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Krystine
11/20/2013 5:41pm

I just made these. I used regular milk and flour. I did what you suggested and did 2 cups flour and one cup regular milk. I think next time I will sub in honey for the syrup since I never have maple syrup (non pancake kind). They smell so good and look even better. I added Chia seeds in to it aswell for some extra protien and fat (made them for my one year old, he doesn't weigh much). I hope they taste as good as they look :)

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11/20/2013 6:44pm

I hope they worked out for you Krystine. I know how hard it is to get a 1 year old to eat :) Thanks for leaving a comment too!!!

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Grateful_Goddess
12/07/2013 8:22pm

Can someone please explain to me the point of going gluten free besides if you have a dietary restriction to it?

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N2fitness
03/03/2014 12:57am

I've been gluten free almost 1 yr and vegetarian almost 2..I do it by choice
and have never felt better! I've been in the health industry 13 years. Was diagnosed with stage 2 heart disease prior to going vegetarian and gluten free and it's gone! Back to normal..

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CAROL
01/10/2014 1:15pm

Hi,
I tried to make them last night, even left them in the oven and extra 10 minutes, but they never cooked , they were still raw in the middle.
I am really disappointed, as I have substituted fruit and vegetables into baked goods before and it always worked out.
Has this happened to anyone else?

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01/15/2014 6:55am

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Alaina
03/12/2014 2:11pm

This recipe looks amazing ms. Sandra! I'm about to bake it now, using almond milk, dark chocolate Hershey's cocoa, and canola oil as substitutes. I'm 13, so these look good for a quick breakfast in the mornings before school. I'll let you know how they turn out :)

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Alaina
03/12/2014 4:19pm

I also used normal flour, as my brother is allergic to the quinoa flour I was originally going to use. They came out extremely good, and my dad, brother, and I all had one. We all agreed that they could use some more crunch and sweetness, as they taste like brownies. Overall, a pretty good recipe. Thank you ms. Sandra :) I'm looking forward to using some of your other recipes.

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04/14/2014 8:29am

Thanks Alaina...I'm glad you and your family enjoyed them!

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Patti
04/13/2014 10:32pm

Just made these and tried them, they are really moist but a little gritty, but that is they way they are supposed to be according to my friends who are GF, I am getting my gluten free friends to try these as I am making them for the farmers market I do, will update you on the customers response

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04/14/2014 8:31am

Hi Patti, your friends are definitely right, GF sometimes has a gritty taste but I guess you grow accustomed to it. I even notice it with commercial products...the GF grains are just not as soft as regular flour. Thanks for the update!

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05/14/2014 12:11pm

This is GENIUS. I have celiac (recently diagnosed) and I absolutely ADORE healthy eating and muffins so this will definitely be useful for me! Thank you for sharing

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laura
05/28/2014 2:10pm

These are my 1st gluten free baking attempt and I didn't have an avocado, I have almost no sense of taste so they are too bland for me so I used raspberries instead. I also used multipurpose gf flour and honey since I didn't have maple syrup - talk about subs! They are on the dry side but the texture is good, they rose like a cupcake and are quite good - as far as I can taste them! They look great too. I was careful measuring the dry ingredients, I read this can make a big difference when making gf baked goods. I'm very happy with the result, thank you for a great start to my bf baking!

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06/02/2014 8:16am

Glad you got good results Laura, even with all your substitutions. I'm happy your first gf experience was good because gf baking is really quite easy once you get the hang of it.

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Lesa
06/01/2014 8:34am

Not sure if your putting any gum (Xanthan) or otherwise in them, but if you are, a little trick to making them MUCH better, and getting that grittiness to go away. Make your batter and let it sit in the fridge for at LEAST one HALF hour. No less. You can do more. I've never had better brownies in my life then when I did this and I know many bakers who swear by this and the things they have made have been the best. If you do this with any of your baking please let me know the results. Especially if you try it for pizza. Cuz so far I've not had any pizza that wasn't like a PUCK!

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06/02/2014 8:17am

Thank you so much for the comment Lesa. I haven't heard of letting the batter sit before but it makes complete sense. Maybe it gives the rice time to absorb some of the moisture. I'll definitely be giving this a try on my next gf project. Thanks!

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