Avocado mousse muffin. Hey, baby.

Oh, weekend… where have you gone? I must have missed you somewhere between the 10-page Food Insecurity in Nicaragua paper or the 70-page Foodservice Management Continuum. Or perhaps you slipped by sometime yesterday as my 25-page, semester-long Restaurant Concept paper was crammed into one mere rotation of the earth.

I’m sorry I missed you. I didn’t even get a chance to bake like we do each Saturday. I hope the fact that I’m skirting my responsibilities, my workout and my shower this lovely Monday morning to make you these muffins will be a sufficient apology.

Peace offering?

I promise I’ll catch you next weekend. Until then, some Monday morning avocado mousse muffins that aren’t quite perfectly tweaked will have to do. I hope you understand.

[I used an adaptation of Katie's breakfast pizzert recipe and winged it on the mousse. I can't seem to get it right. If you're a lover and maker of avocado-based sweet thangs, help a girl out.]

Avocado Mousse Muffins

1/2 c flour
1 tsp baking powder
4 tsp sugar
scant 1/2 c non-dairy milk
2 Tbsp mashed avocado
pinch of salt
sprinkle of cinnamon
mix-ins of choice (I used a cranberry trail mix)

1/2 avocado
1 Tbsp coconut butter
1 tsp maple syrup
1/2 tsp vanilla

Combine the flour through option mix-ins in a bowl. Pour batter into four muffin liners and bake on 420 for about 12-14 minutes. In a small food processor, puree the avocado, coconut butter, maple syrup and vanilla until smooth.

Aaaaand... eat.

I’m just not loving the avocado mousse yet. I ate one with and one without. What am I missing here? More sweetener probably… I think the addition of half a banana would round it out nicely.