vegan avocado muffin.1

vegan avocado muffin

Packed with flavor of avocado, citrus, scallion, and serrano pepper, vegan avocado muffins are great for breakfast, or lunch treats.

If you like Guacamole, chances are you will adore these muffins. Rich avocado, zesty serrano, mild onion taste from scallions, and just a hint of sweetness, these muffins are packed goodness of veggies, good fats, delicious taste. In one line, “if you can make Guacamole at home and you like it, you will be able to make these muffins at home, today! and I guarantee you will love them.

These petite are vegan avocado muffins so special because they are- vegan(!), made with easy to find ingredients and ready in no time (just 25 minutes). Recipe is for 12 petite muffins. Ingredients, doubles or half easily.

Ingredients

  • 1 green onion (scallion, small chopped, 3-4 tbsp when chopped)
  • 1 avocado (large avocado, about 1/2 cup when pureed)
  • 1/2 cup orange juice (fresh squeezed preferred, use unsweetened if using bottled/canned)
  • 1/2 serrano pepper (very small diced)
  • 3/4 cup all-purpose Flour
  • 1/2 tea spoon baking powder
  • 1/4 tea spoon baking soda
  • 1/2 tea spoon Salt
  • 1 table spoon sugar
  • 1/4 tea spoon black pepper
  • 3 table spoon olive oil
vegan avocado muffin

Directions

  • Preheat oven at 375 degrees F.(190 degrees C). Coat petite cup cake (1 tbsp per muffin) tray with cooking/baking oil spray and set aside.
  • Sift all-purpose flour with baking powder, baking soda in a medium wide bowl. Se aside.
  • Take all wet ingredients in a blender jar or chopper jar i.e. – oil, orange juice with salt, sugar, and ¼ tsp black pepper.
  • Puree with avocado, it yields 1 cup liquid. Fold in chopped scallion and serrano peppers (if using).
  • Add avocado-scallion mix to bowl with dry flour and fold gently using no more than 7-9 strokes. Batter will be slightly lumpy.
  • Spoon the batter into prepared petite muffin tins. Bake in preheated oven 20-22 minutes, until tops are golden and toothpick inserted comes out clean.
  • Let muffin cool in pan for 1-2 minutes, then remove and transfer to wire rack to cool completely.

Notes

Serrano pepper does not make these muffins spicy, just adds a little peppery bite. If you don’t like green peppers, add 1/4 teaspoon more fresh crushed black pepper to the muffin batter.

vegan avocado muffin

Recipe by CuhabegCourse: Breakfast, LunchCuisine: AmericanDifficulty: Begginer
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

25

minutes

Packed with flavor of avocado, citrus, scallion, and serrano pepper, vegan avocado muffins are great for breakfast, or lunch treats.

Ingredients

  • 1 green onion (scallion, small chopped, 3-4 tbsp when chopped)

  • 1 avocado (large avocado, about 1/2 cup when pureed)

  • 1/2 cup orange juice (fresh squeezed preferred, use unsweetened if using bottled/canned)

  • 1/2 serrano pepper (very small diced)

  • 3/4 cup all-purpose Flour

  • 1/2 tea spoon baking powder

  • 1/4 tea spoon baking soda

  • 1/2 tea spoon Salt

  • 1 table spoon sugar

  • 1/4 tea spoon black pepper

  • 3 table spoon olive oil

Directions

  • Preheat oven at 375 degrees F.(190 degrees C). Coat petite cup cake (1 tbsp per muffin) tray with cooking/baking oil spray and set aside.
  • Sift all-purpose flour with baking powder, baking soda in a medium wide bowl. Se aside.
  • Take all wet ingredients in a blender jar or chopper jar i.e. – oil, orange juice with salt, sugar, and ¼ tsp black pepper.
  • Puree with avocado, it yields 1 cup liquid. Fold in chopped scallion and serrano peppers (if using).
  • Add avocado-scallion mix to bowl with dry flour and fold gently using no more than 7-9 strokes. Batter will be slightly lumpy.
  • Spoon the batter into prepared petite muffin tins. Bake in preheated oven 20-22 minutes, until tops are golden and toothpick inserted comes out clean.
  • Let muffin cool in pan for 1-2 minutes, then remove and transfer to wire rack to cool completely.

Notes

  • Serrano pepper does not make these muffins spicy, just adds a little peppery bite. If you don’t like green peppers, add 1/4 teaspoon more fresh crushed black pepper to the muffin batter.

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