Vegan Avocado Cinnamon Muffins

One day my husband came home with a sack of avocados. And by sack, I legit mean sack. He put them on the counter and said, “I know how much you love avocado.”

He was right. I do love avocado–so much. But all you avocado lovers know that it’s a tough life dealing with avocados. You play the waiting game until you’ve waited too long. And then you’re back at the store to start again.

Well I intended to do right by this amazing and thoughtful gift from my husband, so I ate that sack of avocados over the next two days before they went bad and had to be tossed. Yep, the entire sack all by myself because I am the only one in my house that eats avocado.

Then it dawned on me that I should have tried some new recipes instead of simply scarfing them down with lemon pepper and a spoon (that’s my favorite way to eat them).

Here’s where these muffins come in. I was reading online that you can sub butter out for avocado and I decided to give it a shot. I also subbed out the egg for apple sauce for a totally vegan muffin.

What you need:

• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut sugar ( you can also use white sugar)
• 1/4 cup apple sauce
• 1 cup coconut milk (or any other nut milk)
• 1 small avocado (mashed)
• 1 tbsp cinnamon
• 2/3 cup brown sugar

What you do:

• Preheat your oven to 375.
• Line your muffin tin or spray it with cooking spray.
• Mix the flour, baking powder, salt and coconut sugar and set aside.
• In a separate bowl mix the apple sauce, milk and avocado until well blended (I left a few chunks in my avocado but if you’d rather not see any green make sure to blend the avocado super smooth before you mix it in).
• Add your dry ingredients to your wet ingredients a little at a time until your batter is well mixed.
• Add 1 tbsp of batter to each well of your muffin tin.
• Add 1 tsp of the cinnamon sugar mix to each well.
• Add a final tbsp of batter to each.
• Top it off with 1 final tsp of cinnamon sugar.
• Use a toothpick to swirl the mixture in each well.
• Bake for 18 minutes.
• Let the muffins cool in the pan so the sugar can cool (don’t be like me and burn your mouth. Hot sugar is NO JOKE!).

These were super moist and just the right amount of sweetness. If you like a sweeter muffin I’d suggest adding an additional 1/4 cup of sugar.