Over the weekend I was reading the Food & Nutrition magazine and I ran across a fantastic muffin recipe. And so I thought I would share this unique recipe. This recipe is unique because of its ingredients. The recipe calls for fresh avocado, yes fresh avocado. Now let me tell you why baking with avocado is a good idea!
Adding avocado increases the nutritional value by contributing vitamins, minerals and phytonutrients. The majority of the fat in avocados comes from unsaturated fat. Which makes them a great substitute for ingredients that are high in saturated fat like butter. Avocados are high in water which usually makes baked goods chewier and less likely to crumble. And lastly, avocados can turn your foods a beautiful hue of green.
Here are the ingredients and instructions for the Tropical Whole Grain Muffins:
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 24 muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 cup and 2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup nonfat yogurt, plain
¼ cup canola oil
2 very ripe bananas- the outside should have a lot of brown spots
1 ripe Avocado, halved, peeled, pitted and mashed
½ cup fresh or canned pineapple chunks finely diced
1 cup coconut shredded (unsweetened)
1. Preheat oven to 350 degrees F. Add paper muffin wrappers to the muffin tin.
2. Whisk together all-purpose, whole wheat flour, baking powder, cinnamon, and salt.
3. With an electric mixer, beat bananas and avocado with ½ cup brown sugar, yogurt, oil, and egg. Add dry ingredients, mixing on low until combined. Stir in pineapple and ½ cup coconut.
4. Divide batter among 24 muffin cups. Sprinkle with brown sugar and coconut. Bake until golden brown for 16-20 minutes. Cool on a wire rack and enjoy!