AVOCADO MUFFINS 🥑
*This is a complement to our meal product offering. You are welcome to browse these recipes on our website (instead of printing them), try them out, and let us know how they go. We will not be sending printed materials.*
My daughter will be able to eat avocados every day, so I wanted to create a recipe that would incorporate this favorite food and make it nutritious enough to make a complete lunch. Served with some fruit, it's perfect!
Ingredients :
- 1 cup chickpea flour
- 1/3 cup shredded mozzarella cheese
- 1 large zucchini, peeled and grated
- 1 mashed avocado
- 1 clove of garlic, very finely chopped
- 2 fresh basil leaves
- 1 egg
- 120 ml of milk
Preparation :
- Mix the mashed avocado, zucchini, garlic, cheese and basil, then add the flour.
- Then add the egg and finish with the milk, pouring gently while mixing. The texture should be smooth and will remain more liquid than pasty.
- Pour into a muffin pan (well greased or silicone).
- Bake at 400F for 20 minutes.
Makes 12 muffins.
This recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the
freezer.
DME Specifications:
This recipe can be served from 6 months by cutting the muffin in half and serving one half at a time.
*Beware of allergens from eggs, dairy products and chickpeas which must be introduced beforehand.
ALTERNATIVES 👇🏼
You can substitute 1 cup of wheat flour for the chickpea flour, however the chickpea flour makes the muffins even more nutritious!
Did you know you can replace eggs with “chia eggs”?
For each egg to be replaced, mix 1 teaspoon of ground chia seeds with 3 tablespoons of room temperature water (water that is too cold slows down the mucilage).
Stir well, and let stand for at least 15 minutes.
You can then use your “chia egg” to replace your egg in a recipe!
Recipe by Laurence M. Guay