The Bakery

Zucchini (Avocado?!) Muffins

February flew by (even with an extra day!) and St. Patrick’s Day is just around the corner. It’s easy to over indulge with any holiday, but especially one that is celebrated by drinking and eating. To start a healthy celebration early, I will be posting green inspired recipes from now until St. Patrick’s Day! These Zucchini Avocado Muffins are a perfect example of celebrating while maintaining a healthy lifestyle. Substituting the butter for avocado gives the muffins a healthy fat source without taking away from the texture. Try swapping avocado in any chocolate or vegetable based baking recipe (carrot muffins, pumpkin muffins), but do not try it for vanilla recipes. When I made this last week they were gone in an hour. Maybe that’s living with four boys… but I really do think they are that good! 

Makes: 13 muffins
Prep Time: 15 minutes   Bake Time: 24 minutes  Total Time: 40 minutes

1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
3/4 cup sugar
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp pumpkin spice
3/4 tsp salt
2 eggs
3/4 cup avocado, room temperature
1 cup 1% milk
2 tsp vanilla extract
1 1/2 cups grated zucchini

  • Preheat oven to 350 degrees. Spray 12 muffin liners with cooking spray.
  • In a large mixing bowl, beat together avocado and sugar. This may take up to 5 minutes. When well blended, add vanilla and eggs one at a time until well combined.
  • In a separate bowl, whisk together remaining dry ingredients.
  • Add 1/2 of the dry ingredients to the avocado mix. Beat until just combined. Over beating any baking recipe will cause the muffins to come out tough.
  • Add 1/2 of the milk.
  • Add the other 1/2 of the dry ingredients. Beat until just combined.
  • Add remaining milk and zucchini. Beat until just combined.
  • Use a 1/3 cup measuring cup to portion the batter into the muffin tins.
  • Bake for 24 minutes, or until the muffins come out clean with a toothpick.
  • Cool completely before removing from the muffin tins.


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