Friday, 4 October 2013

Avocado & Bacon Muffins (21DSD, Paleo & SCD)

Do you love avocados?  I remember not liking them as a child but then discovering guacamole at a Mexican restaurant as a teenager.  I've loved them ever since.  :)  My kids, though, are divided.  Only one of the three like them, and that's only been recent.  When my kids were little, avocados were very expensive and so didn't get bought very often.  Now my green grocer sells bags of them for only a few dollars, so there's always plenty in the house.  That makes me happy. :)

This recipe: avocado and bacon.  I think you could make anything from these ingredients and have it taste awesome.
Yes, the muffins are green.  If my kids were younger, I'd have called these, 'Green Eggs & Ham Muffins.'  :)

Avocado & Bacon Muffins.
Prep time: 10 mins
Cook time: 20 mins
Makes 12

Ingredients:
1 small onion
6 short cut bacon rashers
4 eggs
2 cups avocado (about 4 minis)
1 cup coconut milk
1/2 cup coconut flour
1/2 teaspoon baking soda
salt & pepper

Instructions:
  • Preheat oven to 175 degrees Celsius (350F)
  • Grease 12 muffin pans with melted coconut oil.
  • Finely dice onion and bacon.
  • Brown in a fry pan.
  • While that's cooking, mix the avocado flesh and eggs together thoroughly.  (I use a fork).
  • Stir in the milk.
  • Add coconut flour, baking soda and salt and pepper and combine well.  Make sure you break up any lumps.
  • Fold through three quarters of the cooked bacon and onion mixture.
  • Divide mixture between muffin pans.
  • Top with reserved bacon and onion.
  • Bake in oven for 20 minutes.
  • Cool before removing from tins.
  • Keeps well in the fridge and are awesome for breakfast or picnics. :) 
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11 comments:

  1. These look yummy! Do you think they would freeze well?

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  2. Hi Judith. Yes, I'm sure they would freeze well. I freeze just about everything! :)

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  3. These seemed a bit 'mushy' to me, but perhaps that is just how they are? I did use almond flour instead of coconut flour, so it could have been that. Still very delicious, but were yours quite soft even when fully cooked?

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    1. Hi Sara, sorry they turned out mushy for you. If you were going to use almond flour, you would need to adjust the recipe, adding a lot more than the 1/2 cup of coconut flour that I used. Coconut flour soaks up HEAPS of liquid, so you can't swap it 1 for 1 in a recipe with almond flour.
      Sorry. :(

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    2. Thanks, coconut flour is a bit tricky to get around here, I think ground chia would do the trick for soaking up the moisture. Also my avocadoes were enormous, which probably didn't help even though I only used two of them. I will fiddle with it once this batch is gone. The good news is that the PHOTOGRAPHS were awesome, so once I get the recipe tweaked, I'll blog it with a link to you.

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    3. Hi Deb, did you use coconut milk from a can or from the carton in the dairy section? We bought an abundance of avocados and this recipe is going on my TO TRY RIGHT NOW list! lol Thanks!

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    4. Hi Melissa. I use tinned coconut milk. Ayam brand in Australia has no additives and is thick and creamy. Enjoy! 💜😄

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  4. I made these today and they are good. Do you happen to know the calories for each muffin if evenly distributed in muffin tin?

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    1. Hi Suzy, so glad you liked them. :)
      I haven't worked out the calories, but if you enter all in the ingredients into a site like My Fitness Pal, you'll be able to work it out.

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  5. All I have to say is I'm going to eat all 12, and not sharing with a single one of my kids. Wow.

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    1. Lol! 😀👏🏻 Awesome. Enjoy and thanks for stopping back and letting me know. Xx😀

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