Say what, it’s already September and that means that spring has officially snuck up on us.
The best part of this is that all the good stuff is coming back in season! By all the good stuff I mean fresh, locally-grown fruits and veggies.
In this recipe, I combine a couple of my favourites, avocado and orange, in a food processor to create awesome chocolatey fudgy avocado muffin bites! Almost akin to chocolate brownie.
But before we get to that just a quick shout out to Countdown New Zealand who made this post possible. I live 200m from my local Countdown, I’m there ALL the time and lately I’ve noticed a change.
The vast bulk of the fruits and veggies aren’t just labelled with their country of origin they’re labelled with the region they are from and a picture of the grower. I love it!
NZ farmers, gardeners and orchardists are some of the best people and I love seeing their faces in my supermarket! Take xxx the grower of the oranges I bought today, he looks awesome! I feel like he’s almost a friend (I will insert a pic of the oranges with the grower signage, I forgot to take the pic but will get one)
Countdown has cut out the middleman in most instances now, not going through wholesalers but direct to the grower which means GREAT produce at GREAT prices
But back to the recipe, these avocado muffins are flavoured with chocolate and orange, loaded with healthy fats from both the avo and almond and generally just delicious.
With only ¼ cup of added sugar per batch, they are also on the lower sugar side of the spectrum too.
- 1 avocado
- 1 orange (whole including skin)
- 1 + ⅓ cup ground almond
- ¼ cup maple syrup
- 1 tsp vanilla
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ cup cocoa (unsweetened)
- ¼ cup dark choc chips
- Preheat the oven to 180 degrees Celsius
- Line mini muffin tin with muffin cases
- Place ALL ingredients in a food processor EXCEPT the chocolate chips. Yes you put in the whole orange skin and all
- Blitz until smooth
- Add the choc chips and pulse just to disperse them through the mix
- Use a tablespoon to scoop portions into the lined muffin tin. You can either just ‘plop’ the mix in and you will get rustic shaped muffins, or you can use wet hands (wet hands stops the mix sticking) and roll the mix into balls, pop these in the muffin cases and you will get more smooth looking muffins.. Both taste fine
- Bake at 180 degrees for 15 mins
- Remove from the oven and allow to cool then enjoy
- I used maple syrup in this version but any sweetener will work, even regular plain sugar works fine
- In the pics I topped the muffins with some extra choc chips, you don’t need to but you can
- If you use dark chocolate dairy-free chocolate chips then this recipe is dairy free, vegan, egg free and grain free. But I didn’t make the recipe for any of those recipes I created the recipe as a way to make a yummy healthy fat loaded treat for me and my family.
Nutrition Information:Yield: 20 Serving Size: 1 mini muffin
Amount Per Serving: Calories: 86Total Fat: 5.3gSaturated Fat: 1gCholesterol: 0.1mgCarbohydrates: 8.8gFiber: 3gSugar: 3.6gProtein: 2.5g