These avocado muffins are so rich and creamy and delicious! Following our tropical fruit muffin series, avocados and chocolate fit right into the prompt!
The avocado give these a lot of body but creamy rather than dense!
We did double the baking soda to make sure these stayed light and rise. The addition of vinegar will activate the baking soda resulting in a nice fluffy muffin!
Wet Ingredients:
1/2 cup ripe avocado
1 cup active 100% hydration sourdough starter (*if you do not have sourdough starter then mix 1/2 cup flour with 1/2 coconut milk/water/milk/cream to make a similar hydration mixture)
1/4 cup avocado oil
1/4 cup milk of choice
2 eggs
2 tbs of Sour Flower Vinegar of choice
Dry Ingredients:
1.5 cup flour
2 tsb sifted baking soda
1/2 cup sugar
1/2 tsp salt
3/4 cup chocolate chips
1. Preheat the oven to 400F
2. Blend all the wet ingredients in the blender so that there are not streaks of sourdough starter, add the eggs last for a quick pulse
3. Mix dry ingredients in a separate bowl
4. Fold the dry batter in to the wet until barely combined
5. Fold in the cup of sapote tossed in flour mixture
6. Place in oiled baking pan and drop the oven down to 375 degrees
7. Bake for about 20 minutes
