Avocado & green tea muffins

Ok ok so it has been ages since I've posted anything food related on here! I knew that settling back in Manchester would be time consuming but didn't quite expect it to be as hectic as it has been!

Anyways finally got back to baking last night after being inspired by the array of multicoloured cakes at 'Home sweet home' and boy have I missed it!

It definitely is such a destresser for me and nothing quite beats the comforting smell of freshly baked goods!!

I didn't feel like following any recipe yesterday and as my fruit bowl seemed to be full of ripe avocados, I decided to make muffins out of them! Avocado is great in baking as it can easily be used to replace any butter/ fats you would normally need.

 I also used some matcha (green tea) powder that I had bought off eBay ages ago, but if you do not have any you could turn these into spiced avocado muffins by using cinnamon/ mixed spice instead! These make for nutty/ earthy tasting muffins, they are really filling and delicious topped with some peanut butter or light cream cheese.
To make these gluten free, substitute the whole wheat flour for rice flour (not glutinous type) and use gluten free baking powder.

AVOCADO & MATCHA MUFFINS

Makes 4 large/ 6 medium sized muffins

• 1/2 a small avocado (50 g), mashed
• 1 egg
• 1 tsp vanilla extract 
• 2 tbsp coconut oil/ olive oil
• 3 tbsp of honey/ agave syrup 
• 40 g ground almond
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 1 heaped tsp matcha / or 0.5 tsp cinnamon, mixed spiced etc
• 30 g whole wheat flour
• A few broken up walnuts (if desired)

1. Mix together the mashed avocado, egg, vanilla, oil and honey until smooth.

2. Fold in the almond meal, whole wheat flour, b.powder, b.soda, and matcha (or spice) until you obtain a smooth batter making sure not to over mix.

3. Fold in some broken walnut pieces if desired, spoon the batter into cupcake cases and bake for 12-15 minutes at 175 degrees Celsius until lightly browned.

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