I really love the food blogging community. Even though I’m not as active as other bloggers, there’s so many great ideas out there and I love how everyone willingly shares those ideas with the world. Anyway, as I was perusing the food blogosphere, I came across these Chocolate Avocado Muffins from The Chocolate Bottle who in turn adopted the recipe from another site.
I’ve always found that there was a fine line between muffins and cupcakes. I goggled it and it has something to do with the addition of eggs. I’ve always associated muffins with bread and cupcakes with..well, cakes. But honestly, I don’t think there is a huge difference. Anyway, I decided to add an egg and sugar to this recipe because I had some..and also, I’m not a huge fan of avocados (not even guacamole) so I was a bit skeptical.
It turns out there was no need to be skeptical, and one of the reasons I wanted to try this recipe is because I need to sneak some more “good things” like avocados in my diet. I think I’ve said this before but just because I’m vegetarian doesn’t mean I’m a healthy eater. I’m trying to do better though..slowly but surely.
I used maple syrup, self rising flour, avocado, applesauce, cocoa powder, vanilla extract, milk, 1 egg, and brown sugar. See here for original recipe: Chocolate Avocado Muffins
Preheat at 350. Mix dry ingredients first, then wet ingredients and mix all together. Also, I’m out-of-town so I didn’t have my cupcake pan, had to just use the cups which turned out fine. Without a food processor, I mixed by hand so I didn’t really get to mix/mash in the avocados the way I wanted.
I sprinkled brown sugar on top. One thing I forgot is to spray or put some olive oil on the cupcake liners..they kind of stuck to the paper. Bake for 18 to 20 min.
They turned out more cupcake-like in texture, but I have them for breakfast so that makes them muffins in my book 🙂