Carina Finn Koeppicus

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.

Ingredients 

• 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

Method 

1. In a large mixing bowl, whisk together flour, sugar, salt, and baking soda.
2. Using an immersion blender, combine avocado, eggs, and milk.
3. Fold wet ingredients into dry until barely combined.
4. Fold in grated carrot and raisins. Bake in large muffin tins for 30 minutes at 350 F.