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Coconut muffin with avocado

Print Recipe
Prep Time 5 minutes
Servings: 1 servings
Calories: 277
Ingredients Method Nutrition

Ingredients
  

  • 35 g Avocado ½ small piece (35 g)
  • 50 g Flour (e.g. wheat or rice) ½ cup or 5 tablespoons (50 g)
  • 20 g Coconut milk 2 tablespoons (20 g)
  • 2 g Baking powder ½ teaspoon (2 g)
  • 30 g Calorie-free sweetener e.g. erythritol 3 tablespoons (30 g)
  • Vanilla flavoring
  • Water

Method
 

  1. Wash, dry, and cut the avocado in half lengthwise. Sprinkle the half with the pit with lemon/lime juice, wrap tightly in plastic wrap, and place in the fridge (use within a few days for another meal). Scoop out the flesh from the other half with a spoon and cut it into smaller pieces.
    Coconut muffin with avocado recipe
  2. Place the avocado in a blender container. Add coconut milk, flour, sweetener, baking powder, a few drops of vanilla flavoring, and a bit of water (a few tablespoons). Blend into a thick, smooth batter.
    Coconut muffin with avocado recipe
  3. Transfer to a small ovenproof dish, ramekin, or muffin mold (fill up to ¾ of the height). Smooth the top.MICROWAVE: Place the dish with the batter in the microwave for about 2-3 minutes (depending on the microwave's power). Check occasionally and test for doneness. Remove the muffin when it rises and is dry on top.OVEN: Place the dish with the batter in a preheated oven at 180°C (350°F) for about 20-30 minutes. Remove the muffin when it rises and is golden brown.
    Coconut muffin with avocado recipe
  4. Enjoy warm or cold.
    Coconut muffin with avocado recipe

Nutrition

Calories: 277kcalCarbohydrates: 41gProtein: 5.9999gFat: 11gPotassium: 1.2mgSugar: 24.09gNet Carbohydrates: 27.36g

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