I usually post a weekly recipe on Mondays. Sorry I missed you this week. You get a Wednesday recipe instead.
I have been sick. The fall crud got a hold of our household and wouldn’t let go for awhile. Tim and I have both been battling it. We were passing it back and forth.
After two rounds of antibiotic for me and one very strong round for Tim, we seem to be on the mend. Almost back to normal. (Whatever that looks like.) And our arrival back in the world of the healthy couldn’t have come at a better time since we have a weekend get away coming up. We’re going to test out how healthy we really are by taking our bikes up north. . where it’s colder. Yes, to ride them. We’re gluttons for punishment I guess.
Again I am making muffins for you! And still I do not really like muffins. Except when I do. Follow?
A muffin with avocado in it? Weird? No, delicious!
There are lots of substitutes you can use for oil/butter in recipes. Banana, pumpkin puree, apple sauce. . and yes, avocado. Apple sauce is probably the most common oil sub but I never have apple sauce in the house. I find it less than delicious so I don’t buy it.
I do usually have avocados on hand though. I think you can eat avocado with just about anything. Breakfast, lunch dinner, dessert, and apparently, muffins. You can’t taste the avocado in these but they lend a wonderful moistness to the muffins. When you combine that with the slight crunch of the struessel topping you get one of the best muffins I have ever made. (Which in all honesty, is not very many muffins given my dislike of them, but whatever.)
I made these in a large muffin tin and did not have large muffin cup liners. They seem to be hard to find. So I cut out 6″ squares of parchment and pressed each one into a greased muffin cup. They worked beautifully and they look nice, too. Kinda fancy. Like me!
Zucchini Avocado Streusel Muffins
1/2 cup mashed avocado
1/4 cup milk (I used almond milk)
1 tsp vanilla extract
1 1/2 cups shredded zucchini
3/4 cup sugar
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/4 tsps baking soda
1 tsp cinnamon
1/2 tsp salt
Combine egg, avocado, milk, vanilla, zucchini & sugar in a large bowl. Add flours, soda, cinnamon, salt. Stir everything together to combine.
Spoon batter into a muffin tin lined with cupcake wrappers. Fill muffin cups 2/3 full. Sprinkle a Tbsp or so of streusel topping onto each muffin. Bake at 350 degrees for 20 minutes. Makes 12-18 regular size muffins or 6-8 large size muffins.
1/2 cup butter, room temp
1/2 cup sugar
1/2 cup brown sugar
2/3 cup flour
1 tsp cinnamon
pinch of salt
Mix all ingredients together until it forms a clumpy, crumbly mess! This will make more than you need for the muffins. You could cut the recipe back or you could freeze the unbaked left over cumbles to use on more muffins or a coffee cake later.