I´m addicted to muffins and to this recipe, the first time I made these muffins the idea was to only eat two or three, but I just stopped at eight. Them are more fluffy than I expected and sooo delicious. I used buckwheat flour and a gluten free mix, in the same proportions I used for the banana bread a few days ago, and it really makes all the baked goods super fluffy and moist.
Them are really many sweet recipes with avocado, like flourless avocado chocolate cakes or avocado mousse, these muffins are a great example, from today I´ll try to make more avo desserts.
Recipe: -3/4 cup buckwheat flour, -3/4 cup gluten free mixture, -1/3 cup brown or coconut sugar, -1 tsp baking powder, -1/2 tsp baking soda, pinch of sea salt.
Preheat the oven to 180°C. Mix everything in a large bowl and sit aside. In another bowl beat 1 super ripe large avocado, mashed, -1/3 cup melted coconut oil, -1/2 cup maple syrup, -1/2 cup plant based milk, -1 egg remplacement. Mix the ingredients of the two bowls and put in 12 muffin tins. Bake about 20 minutes or until them start to brown and are dry inside.
Receta en español: -3/4 taza harina de trigo sarraceno, -3/4 taza preparado de harina libre de gluten, -1/3 cup azucar mascavo o de coco, -1 cdta de polvo de hornear, -1/2 cdta de bicarbonato de sodio, pizca de sal de mar.
Precalentar el horno a 180°C. Mezclar todo en un bowl grande y dejar aparte. En otro bowl batir el puré de una palta super madura, -1/4 taza de aceite de coco derretido o aceite de tu eleccion, -1/2 taza sirope de maple, -1/2 taza leche vegetal, -1 remplazo de huevo. Mezclar los ingredientes de los dos bowls, poner en doce moldes para muffins y hornear durante 20 minutos o hasta que esten dorados y y al pincharlos no esten demasiados humedos,
Food by Gaspar 