Avocado doesn't bake well…
by Ryanne Hawk
My lifestyle choices aren’t for the faint of heart. Just ask Nita from The Bookchick Blog reviews, or my best friend, Jinni James. You see… I love avocados. I will try and sneak them into most things. In fact, I put them in my smoothies every morning.
I even make tuna fish with avocado instead of mayonnaise. (and if you can get past the initial shock of eating green tuna, I promise it’s worth it!) Although, I do add bacon to it, and black pepper. Sometimes Cayenne as well. And sprouts. I love me some alfalfa sprouts with my tuna.
Anyway!
So recently, I’ve embarked on a mission to make my kids healthier (to go) breakfast options for during school. I read a recipe for spinach muffins, and thought to myself… I can totally make that work! (And yeah, they were wicked green muffins, and my boys called them John Deere Muffins) they taste like banana muffins though, but healthier…
As I was perusing the fridge, a little light bulb went off in my head. Ding! I can add avocado to my batter, and my family will get a little extra boost of protein and fat. Score!
Yeah… it didn’t work the way it did in my head. Tasted AMAZEBALLS, but… didn’t rise, was super mushy inside, and looked like a hockey puck instead of a muffin. (I wish I’d taken pictures)
For those out there that are like me and like to experiment with baking and cooking, note to self – avocado doesn’t bake well.
Here is the recipe for Spinach Muffins from Green Forks:
Spinach Muffins
Author: Laura Machell
Serves: 16 muffins
Ingredients
-
1 cup all-purpose flour
-
1 cup whole-wheat flour
-
¾ cup sugar
-
2 tsp baking powder
-
½ tsp baking soda
-
1½ tsp ground cinnamon
-
½ tsp salt
-
¼ cup canola oil
-
¾ cup milk
-
1 (6 ounce) bag fresh baby spinach
-
½ cup mashed banana (from about 1 to 2 bananas)
- 2 tsp pure vanilla extract
-
Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
-
Whisk together dry ingredients in a large bowl: flours, sugar, baking powder,
baking soda, cinnamon, and salt. Set aside.
-
In a blender, place oil, milk, and spinach. Blend on high for about 30
seconds or until completely puréed. Add banana and vanilla; blend on low just to
mix.
- Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
- Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
Of course, I didn’t follow this recipe exactly (and those that know me personally, know I can’t follow a recipe to save my life without altering it in SOME way. I just… can’t. I used all unbleached organic flour (no wheat) and like 5 banana’s instead of sugar. Because banana’s are already super sweet. Plus… yum! I also used hemp oil in my first batch of muffins instead of canola (because it’s healthy, and GREEN too…lol) the second batch I used olive oil and coconut oil instead of Canola. Both worked out well. I also used almond milk instead of regular milk. AND I added dark chocolate chips. Like a lot of them. Because… Chocolate. That’s why.
They came out delicious. I’ll probably add more baking powder next time. They didn’t rise as much as I wanted. But they tasted great.
Here’s to healthy eating!
Or to green muffins to sneak veggies into your kids foods…
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