Mini Avocado Cinnamon Spice Muffins

Avocados are a favorite, but I always tend to buy too many of them and not eat them fast enough. So, I started looking around for recipes to do some “different” thing with them.

There is a fabulous website produced by Hass Avocados that tells you everything you need to know about the avocado, and has numerous ways to prepare them. This recipe is based off of their gluten-free mini avocado spice cupcake recipe.

Mine is both gluten free and vegan, and makes two trays of 24 mini muffins. They come super moist, so I would suggest keeping them in the fridge, or somewhere cool and dry.

Mini Avocado Cinnamon Spice Muffins
by Michelle Maskaly, The Adirondack Chick 

1 1/2 cups white rice flour
1 1/2 cups almond meal
11/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
1 ripe avocado, seeded and peeled
1 cup almond milk
3/4 cup applesauce
2 teaspoons vanilla extract
cinnamon sugar

Preheat the oven to 350 degrees.

In a bowl, whisk together the rice flour, almond meal, baking soda, salt, cinnamon and nutmeg. Set aside.

In a blender combine the avocado, almond milk, applesauce and vanilla until it’s smooth with no lumps. Transfer the liquid to a mixer.

Beat in the sugar. Then, add in the flour mixture 1/2 a cup at a time mixing in between batches.

Spray a mini muffin tin with vegetable oil and spoon in mixture.

Sprinkle tops with a bit of cinnamon sugar.

Bake for about 18-20 minutes. They might be soft when taken out of the oven, just be sure they are not “wet.” Let cool on a cookie rack for 20 minutes.

{Helpful hint: To get them out of the pan, hold the cookie rack against the muffins tin and flip it over. Then, gently turn the muffins right-side up.}


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