I am so excited to write about my new experiment. Definitely, my own recipe and did not copy from anywhere else. I called it “Super Special Super Moist Avocado Mini Muffins”. Super special because I use plant-based butter(anyways I always use plant-based butter), soy milk and coconut juice. Super moist because it was really very moist. I think that’s because of avocado itself. Not sure about that.
So how did I come up with the idea? My daughter used to ate avocados but she started to dislike it when we introduced normal foods (with sugar and salt). Avocado is a healthy food for kids. I will not mention all the good benefits of it. Please read it separately here. She likes muffins so why not make an avocado mini muffins(I only have mini muffin tray).
I checked online to find a recipe but all recipes are not what I want. Therefore, I made my own. I have butter, soy milk(my daughter’s milk), lemon juice, coconut juice, chocolate chips and walnuts. The rest are usual ingredients for baking bread. I did measure the ingredients so that if it fails, I can adjust the quantity next time.
I started by the usual mix of flour, baking powder, baking soda and salt. Followed by mixing butter, sugar, eggs, vanilla extract, lemon juice and pouring them on dry mixture. Then mashed the whole avocado and add to the mixture. When I was measuring the milk, I saw the coconut juice I reserved for my daughter and poured some on the milk. Then add them in the mixture. The batter was very sticky so I already knew that it will be very moist. I sprinkled walnuts on 6 holes, chocolate chips on another 6 holes and left the remaining holes with no toppings. After 25min in 160 degrees celcius fan-forced oven, my muffins were ready. It’s very tasty. Taste like avocado hehehe!
What made me happy was when my daughter liked them and asked for more. Oh but she commented “mami, it’s green.” pointing to the avocado bits. Check out some of the photos on my instagram.