Avocado, Carrot & Honey Muffins

a healthy, grab n' go breakfast

a healthy, grab n’ go breakfast

Dog is snoozing beside me as I write this. He showed initial interest when I began clanging pots and pans around in preparation for baking, but gave me a pretty condemning eye roll as soon as the avocado came out.

Guess they’re not meaty enough for him.

What Dog doesn’t know is that avocados are amazing. I’ve been trying to eat more of them because they help prevent cancer, heart disease, high cholesterol and strokes.

carrots are good too, but grating them is a b*tch

carrots are good too, but grating them is a b*tch

Basically anything that ails you.

Baking with avocado is easy once you get over that initial “gross! avocado in my baked goods?! What deviant came up with that foul idea?!” moment.

those are some tasty muffins right there

those are some tasty muffins right there

Just swop out the fat in your recipe (ie butter or oil) for avocado. I’ve been doing that with my muffins and it works beautifully.

here's a close-up so you can see the soft, spongy inside

here’s a close-up so you can see the soft, spongy inside

Not that there’s anything wrong with butter of course, but I wanted a nutrient dense breakfast snack and only avocado would do.

another photo! why not?!

another photo! why not?!

And, in case you’re wondering, yes you can taste the avocado. Slightly. It’s very subtle don’t worry.

Avocado, Carrot & Honey Muffins (makes 6)

  • 1/4 cup coconut flour
  • 1/4 tsp baking powder
  • 1/4 cup honey
  • 1/3 cup grated carrot
  • 1/4 cup very ripe avocado, mashed well
  • 1/2 tsp lemon zest
  • 3 large eggs
  1. Whisk together the eggs, avocado, carrot, lemon zest and honey.
  2. Sieve the coconut flour and baking powder into a large mixing bowl.
  3. Gradually add the wet ingredients to the dry until you get a semi-runny batter.
  4. Spoon into a greased muffin tray. Bake at 375 for 12-15 minutes.

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This post also appeared at Fight Back Friday.


49 thoughts on “Avocado, Carrot & Honey Muffins

  1. Mmm muffins are my favorite! It may be shameful to admit but I definitely have a folder of “post-Whole30 recipes to try” started on my computer. This is up there. So is that amazing cheesecake. Can’t wait!

  2. I can’t believe the negative comments regarding avocados. Don’t eat them. They are wonderful. They have little flavor and take on the flavor of the ingredients they are mixed with.
    My batter is not runny at all. There is only the honey and eggs and no other liquid. Not sure what would make it “runny” as stated above. Any thoughts?

    • My batter was only semi-runny Sue. I find with coconut flour that the more you stir it, the denser it becomes so I usually stir in the wet ingredients (in this case the avocado, eggs, carrot and honey) until it is still a bit gooey and stop before it clumps together. It shouldn’t be dripping off the spoon but it should look a bit ‘damp’. Hope that helps! And yes, completely agree about avocados…they are versatile, nutritious and very easy to work with.

  3. Bummer, I should have done my research before substituting chia seeds for eggs (only bc we eat SO many eggs that I didn’t want to give up 6! I doubled the recipe..)
    Mine came out tasting FANTASTIC! But the consistency was not appealing, they kinda fell apart and look dry even though they’re super moist and mushy. I’ll have to try them again with eggs this time. Perfect thing to do with my leftover pulp from juicing carrots!

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  6. I just made these. I thought I had carrots (there’s usually a full 2 lb bag) but it turns out I didn’t so I substituted grated apple. The batter consistency seemed a bit dry so I also added about 1 tbsp of milk.

    They’re very good. It’s been ages since I’ve eaten anything like these! My last effort at coconut flour baking was over a year ago, and the recipe I used wasn’t as well-tested as yours.

    Some observations:
    * I got 6 muffins. Is this what the recipe is supposed to make?
    * They took way longer than 15 minutes – more like 20. (Did I make them too big? I used a smallish portioning scoop.)
    * I’m glad I used paper muffin cups. They seemed kind of stick-prone.
    * They were really moist inside! Yay!
    * The egginess was nice, but it reminded me of Passover baked goods. (Not a bad thing – just an observation.

    Thanks for a great recipe! I’ll be making it again and playing around with the components now that I have a sense of the right proportions.

    • Hi Larry, thanks for the feedback. Yep, the recipe makes 6. As for your cooking times, I’ve found that ovens can vary. I typically use a very efficient little toaster oven which has things done in no time. The best (and most infallible) test is always to poke ’em to determine the texture and go from there. All my muffins are stick prone which is why I always say to grease or line trays. I’ve had too many muffins fall apart on me and been distraught (nothing worse than slaving over a recipe and ending up with nothing to show for it!).

      Glad you liked them and that I’ve reintroduced you to the wonder of coconut flour. It can be temperamental but practice makes perfect. Nice to hear from you, Cat.

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  9. oh crap… I think I have everything I need for this in the kitchen… my list of your recipes to try keeps growing! this and the sour cream raspberry muffins will be had in my house! 🙂 For fun ^-^ Thank you Cat. ~Dawn

  10. I’m one of those people who are just slightly intimidated by the thought of avocado in baked goods. And in chocolate mousse… I definitely know it’s tried and tested but avocado is very much a savoury food in my brain! I’ll give these a try though. I’ve been testing coconut flour recipes recently and I love it!

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  16. We are a vegan household. I tried making these with applesauce instead of eggs and it was an epic fail! :(. Any thoughts on what else to try? Thanks!

    • I think you’d need to increase the amount of flour to get it to turn out properly. The egg in this recipe is similar to egg + banana = “pancakes” where it really is providing a significant part of the substance rather than just acting as a binding agent.

      I have also been considering how to make this vegan but think I am going to have to use a different flour (not GF) and increase the amount as well as drop an “egg”.

      For 12 muffins, something like 1.5 c whole wheat flour + 1.5 t baking powder + 0.5 t baking soda + 1/2 cup silan + 1 cup grated carrot + 1/2 cup mashed avocado + 2 flax eggs (or 1/2 cup applesauce) + 1 t lemon zest.

      This is similar enough to some other recipes I’ve made successfully that I think it should turn out fine.

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  20. These look great, can’t wait to try! It’s very good your dog is not curious about the avocados though; they are toxic to dogs!

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  22. It pains me to even type this, but can I use regular white flour (with the same measurements)? I am trying to use up what I have instead of wasting it by throwing it away. Thank you!

  23. My muffins are currently in the oven..kitchen smells good 🙂 I used whole wheat flour and one egg less. I hope they will raise nicely and turn out as delicious as yours 🙂

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