makes
12
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
You can use apple or pumpkin puree instead of the avocado, too.
Ingredients
- ½ cup (about 1 medium) avocado, mashed (see Note)
- ¼ cup (60 ml) milk or non-dairy milk
- 1½ tbsp (30 ml) canola oil
- 1 egg
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 tsp vanilla extract
- 1¼ cups (about 1 medium) grated zucchini
- 1¼ cups (165 g) whole wheat pastry flour or plain (all-purpose) flour
- ½ cup (60 g) cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- ½ cup (85 g) mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 175°C (350°F) and line or grease a regular muffin tin.
- Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
- Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
- Bake the muffins for 20 to 23 minutes or until they bounce back when touched or a skewer inserted into the centre comes out clean.
- Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.
Note
• If you don’t have a ripe avocado on hand, you can use a ½ cup of either pure pumpkin puree or unsweetened applesauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You can use apple or pumpkin puree instead of the avocado, too.
