If you’ve been following my posts, you have figured out that I always try to jam in as many nutrients as possible, yet still make it kid-approved, with some sweetness and creaminess and taste-bud friendly texture. This mini is JUST THAT and so much more!
I’ve been using my browning bananas for most of my baking lately, but I used a new fruit that offers a creamy, velvety, fatty taste and is really one of nature’s incredible foods with over 20 different vitamins and minerals and monounsaturated (heart healthy) fat.
It’s AVOCADO – I used the not-so-common “alligator pear” title because my 6 year old can now read. He thinks he hates avocado, but these muffins prove otherwise!
Like all of my muffins, I use gluten-free flour (millet this time), avoid cow’s dairy and refined sugar.
ALLIGATOR PEAR & CHOCOLATE CHIP MINIS
Makes 24 + enough left over for a mini cake pan
Ingredients:
1/2 ripe avocado, mashed
1/2 cup unsweetened coconut yogurt (Yoso)
1/2 cup unsweetened organic apple sauce
1/4 cup virgin coconut oil (melted) + a little bit more for coating your mini pan
1 organic free-range egg (can swap for a flax egg)
1/2 cup coconut sugar
1.5 cups millet flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1/2 cup dark chocolate or vegan chocolate chips
Directions:
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