Sometimes, I want a bakery-sweet, fluffy, basically-a-cupcake kind of muffin. And sometimes that’s what my heart wants, but my body is craving something with a little more nutritional value. Enter the avocado morning glory, a recent creation that was the result of leftover carrots and avocados that needed using.
I love classic morning glory muffins, and I also love Irish soda bread — it’s one of the first recipes I ever learned from my grandmother, who made it every year around St. Patrick’s Day. These muffins are somewhere in between, with a subtle sweetness and a hearty texture.
They can be made in one bowl if you’re tight on counter-space, which I, like most Brooklyn home-cooks, always seem to be. If you have an immersion blender, using that to whip together the wet ingredients makes everything go a bit faster and literally smoother without taking up much additional counter-top real estate. I keep my immersion blender in the utilitarian cutlery-rolling pin-etc drawer beneath my cutting board, and use it for everything from baking to soup to milkshakes. It’s a worthy investment if you do a lot of complex cooking in a small space.
These muffins are great on their own, but I love to drizzle them with a simple powdered sugar + lemon juice glaze, because icing makes everything better.
- 1 c whole wheat four + 1 c all-purpose flour
- 1/2 c coconut sugar (you can easily substitute brown sugar if that’s all you have!)
- 1 tbsp white sugar
- 1 tbsp salt
- 1 tsp baking soda
- 2 eggs
- 1/3 c milk
- 1 very ripe avocado
- 1 medium carrot, grated
- 1/2 c raisins
- In a large mixing bowl, whisk together flour, sugar, salt, and baking soda.
- Using an immersion blender, combine avocado, eggs, and milk.
- Fold wet ingredients into dry until barely combined.
- Fold in grated carrot and raisins. Bake in large muffin tins for 30 minutes at 350 F.