I have made some amazing carrot cake cupcakes in the past so I wanted to make something similar but grain and refined sugar-free and this is the result. These are good and the chocolate topping makes them amazing too. This topping could also be used as a chocolate mousse as is or you could even fold through some whipped cream if you are not dairy-free. But this time I used it as a frosting. Make sure you blend this really well so there are not lumps of avocado or you will taste it. Otherwise the chocolate is the overwhelming flavour.
Before we get to the recipe, here are a few brief facts about avocados:
- Foods like avocados that contain monounsaturated fat lessen your LDL cholesterol, which is harmful to your body.
- One cup of avocado has 23% of the recommended daily value of folate. Studies show that people who eat diets rich in folate have a much lower incidence of heart disease and stroke than those who don’t.
- A typical avocado will contain both insoluble and soluble fibre; not many foods contain both kinds of fibre.
- Avocados contain B vitamins, vitamin K and vitamin E.
This is NOT a low Fodmap recipe.
Nice to know facts about Avocado it is also a natural butter however Avocados are quite expensive in India. I also love Avocados especially Guacamole 🙂 Loved your muffins just wanted to know are you allergic towards grain?
The price of avocados varies a lot here but if you buy them at markets they can be quite cheap in season. I don’t know if I am allergic to grains. I am trying to avoid them to see if my health improves. So far, so good.
I’ve never made an icing with avocado but I imagine it would be very creamy and avocado goes so well with chocolate. These look lovely xx
Until recently I hadn’t even thought of the possibility but it works well.
I love using avocado in chocolate pudding but never tried icing – I bet it does great and tastes fabulous 🙂
It actually pipes pretty well but it could depend on the degree of ripeness of the avocado.
What marvelous muffins!! I adore carrot cake and your yummy treats would certainly satisfy my sweet tooth without the guilt of a big slab of cake with cream cheese frosting 🙂
I hear you, Liz. I also need to satisfy my desire for baked goods – that will never change.
Your’s is a point of view where real ineclligente shines through.
I dont think you’re going to crash jp morgan. They’ll bail them out with your tax dollars anyway. However; buying silver is certainly not a bad idea with the american dollar becoming worthless
I love the flavors of carrot cake, these muffins sound wonderful!
Carrot cake is my absolute favourite cake so I needed a way to make it with no grains and this is it.
I have always wanted to try using avocados as a butter substitute. I am really curious about the taste especially since these muffins look so delicious.
As long as there are no lumps, you don’t taste the avocado.
Never tried avocado as an icing, but it makes total sense – they’re loaded with fat, so why not? Another really creative recipe. Love the carrots in the picture!
I needed a bit of colour, hence the carrots. It is a very rich icing but at least you know it’s healthy and with good fats.
Another inspiring recipe!!!
Thanks, Jen!
I made these muffins today and they were fabulous. I particularly enjoyed the chocolate topping. I linked back to your site – hope this is OK.
It is more than okay. I love that you have tried them. Thank you for letting me know.
How many does this recipe yield?
It makes 6 big muffins or more smaller ones.
Where is the recipe?
Thanks for alerting me to that. The recipe had disappeared along with several of my other recipes. I am now going through and adding them back. I have no idea what happened – one of the mysteries of blogging. Anyway, it is there now.
Can you use a wholemeal/plain flour instead of coconut?
I’m afraid you can’t, Izzy. Coconut behaves in a different way to normal flour and is much more absorbent so you use a lot less to get the same result.