Vegan Sweet Avocado Muffin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g spelled flour
- 30 g cocoa powder, vean
- 120 g cane suar
- 1 m avocado (s), ripe and soft
- 250 ml soy milk (soy drink)
- 50 g marzipan, vean, with cane suar
- Pack baking powder
- 1 pinch (s) salt
For the cast:
- Chocolate, (rice chocolate)
- Flaked almonds
Print Recipe
Pin Recipe Instructions
- Cut the marzipan into small cubes, about the size of half a sugar cube, and set aside.
- Preheat the oven to 175 degrees.
- Put the flour, cocoa powder, cane sugar, salt and baking powder in a bowl and mix briefly.
- Halve the avocado, remove the stone and put the pulp with the soy milk in a blender and puree finely. Now add the avocado mousse to the flour in the bowl and mix everything with the hand mixer to a creamy dough. Add the marzipan cubes to the batter and fold in with a spoon. Do not stir with a hand mixer, otherwise the cubes will disintegrate.
- Pour the dough into the molds and bake on the middle rack for about 25 minutes at 175 degrees.
- Melt the rice chocolate in a water bath and decorate the completely cooled muffins with it. Sprinkle with flaked almonds as desired.
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