Lenten Lemon Avocado Muffins

Categories : baked sweets, breakfast, desserts & sweet snacks, easy peasy, lent, Recipes, vegetarian or vegan

Gorgeous lemon avocado muffins with poppy seeds and a simple sugar glaze. Perfect for Lent as they are dairy and egg free. For a vegan option just switch the honey with some agave nectar.

Let me start by saying you can’t really taste the avocado. For some this is a good thing, for some… well, let’s just say it wouldn’t bother us if we could. I love avocado. I’m so glad I’m a grown up and I can eat all the avocado bits and leave the rest of the salad. I’m sure you know what I mean.

I am quite proud of these muffins. The recipe is my own creation and considering how finicky baking is, I was very happy with how they turned out. I got the result I wanted with the second try. The first was good, but the extra drop of honey, which is the change I made second time round, made all the difference. You can substitute the honey with a suitable syrup like agave for a vegan version. These are definitely not only for Lent. Enjoy with a cup of coffee, tea, or even for breakfast!

Ingredients

250 gr all purpose flour

1 Tbs corn flour (corn starch in the US)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

5 Tbs avocado, ripe, mashed well (approx. half a 180gr avocado)

2 Tbs olive oil

200 gr granulated sugar

1 Tbs honey (or suitable substitute for vegan)

1 tsp lemon zest

4 Tbs lemon juice, freshly squeezed

1 tsp vanilla extract

180ml water

2 tsp poppy seeds (optional)

For the glaze

60 gr icing sugar (powdered sugar)

2-3 tsp lemon juice, freshly squeezed

Step 1

Preheat your oven to 170C fan assisted (180C conventional). In a large bowl whisk the flour, corn flour, baking powder, baking soda and salt.

Step 2

In another bowl combine the mashed avocado, sugar and olive oil. Whisk well to get rid of any lumps. Add the honey, lemon zest, lemon juice and vanilla. Whisk again, add the water and continue till incorporated.

Step 3

Pour the wet ingredients into the dry and whisk till you don’t see any more flour. Add the poppy seeds and mix just enough to evenly distribute them.

Step 4

Divide the mixture into 12 muffin cups and bake for 20-22 minutes. Check with a toothpick inserted into the middle of a muffin. You want it to come out dry or with a few dry crumbs. Leave them in the muffin tin for 5 minutes, then transfer to a rack to cool completely.

Step 5

When the muffins are completely cool, whisk the sugar with 2 teaspoons of lemon juice till you get a thick glaze. Add some more juice if necessary, drop by drop, till you get the desired consistency. Drizzle or spread over the muffins and wait till set.

1 ratings, avg : 5.00

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2 Comments

Kayla

01/03/2018

Can you recommend a substitution for corn flour? Corn anything is not allowed in our household 🙂
- Reply
  Eleni {The Foodie Corner} Ελένη
  
  01/03/2018
  
  Hello Kayla! I used the corn flour (corn starch in the US) to make the flour more like a cake flour. If you can find a suitable cake flour use that instead of the regular flour in the recipe. Or, you could probably use regular flour and just omit the corn flour altogether without a huge difference in texture. I can’t be 100% sure as I haven’t tried it but I think they would still be delicious! Let me know how it goes!