Avocado Almond Butter Grapefruit Chocolate Chip Blondies

soft, fudgy, citrusy almond butter blondies…..plus a bonus recipe for peanut butter blondies! 

Avocado Almond Butter Grapefruit Chocolate Chip Blondies vegan blondies gluten free blondies blender blondies chocolate chip blondies easy blondies

I obviously love cooking and baking and experimenting in the kitchen, but I’ve not had much time to do so of late.

This is why one of the reasons these blondies is so darn wonderful. They come together in minutes, and are a one-bowl, low-mess recipe. They’re gluten free and vegan and I bet you already have most of the ingredients in your kitchen right now.

If you don’t have red grapefruits, hurry out and get a bunch before the season ends! They are so wonderful this year. The citrus in these is actually rather mild, despite having a generous pour of grapefruit juice and three tablespoons of zest. Yes, that’s right. I started out with less than half that, but batch after batch of blondies yielded no grapefruit flavor at all.  I’m not sorry, because I got to eat a lot of grapefruit during testing.

Avocado Almond Butter Grapefruit Chocolate Chip Blondies vegan blondies gluten free blondies blender blondies chocolate chip blondies easy blondies

I usually eat way more peanut butter than almond butter, but I’ve been on a big almond butter kick lately, can’t get enough. Mostly because almond butter was on sale for once. I know that a lot goes into making almond butter, which is why it’s priced as such, but I rarely purchase it at regular cost. So when I spotted some on sale, I stocked up. (cue my mother lecturing me on spending more on sale items because I bought a lot of them).

Avocado Almond Butter Grapefruit Chocolate Chip Blondies vegan blondies gluten free blondies blender blondies chocolate chip blondies easy blondies

 

These blondies worked out so well with their almond-butter-avocado base that I decided to try them with peanut butter-banana. This was a good decision. So today, you get two awesome nut butter blondie recipes. Yay!

wait, Annie. You go over a week without posting a recipe, and now you’re including two in the same post? why?

Well, first, the ratios in both recipes are almost the same, give or take a few changes. And the process is the same. That made me feel guilty about making them two separate posts. If I’m going to be flaky about blogging while I wrap up school, I want you to get your money’s worth when I do post. Also, bars themselves look alike, and I didn’t want y’all to be bored looking at similar photos. Here is the only picture of the peanut-butter banana blondies.

bad jason!
bad jason!

Jason chose not to wait for the bars to cool before he dug in.  He did this because he thought it would annoy me.  It half annoyed me, but I mostly thought it was cute. Sorry. Ugh, now I’m the annoying one, thinking that my husband’s dumb habits are cute.

Trust me, if these bars had been complicated at all, I would have been super mad. But a) I was planning on making them again and b) they took less than five minutes to make, so…..whatever. c) There was no sign telling him not to eat them. I have to make signs when I plan to shoot. Because manchild.

err…well, he might have not been the only one who couldn’t wait until the pan was cool. 😇

Avocado Almond Butter Grapefruit Chocolate Chip Blondies vegan blondies gluten free blondies blender blondies chocolate chip blondies easy blondies

Avocado Almond Butter Chocolate Chip Blondies

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 8 bars

Ingredients

  • 2/3 cup almond butter
  • 1/3 cup mashed avocado*
  • 1/2 cup maple syrup
  • 3/4 cup fresh squeezed grapefruit juice
  • 3 tbsp grapefruit zest
  • 1/2 cup old-fashioned oats
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 400
  2. Line an 8 x 4 loaf pan with parchment or aluminum foil.
  3. Throw all of the ingredients, except for the chocolate chips, in a blender or food processor until fully combined and smooth. Make sure there are no oatmeally lumps
  4. Pour the batter into your prepared pan and swirl in the chips
  5. Bake for 30 minutes, until a tester inserted comes out mostly clean (or with a few wet crumbs)
  6. Allow to cool before cutting. Serve with love.

Notes

*this is about 1 medium avocado, or about 1.5 smaller avocados) **about three grapefruits' worth

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BONUS recipe, Peanut Butter Banana Chocolate Chip Blondies

  • 2/3 cup creamy peanut butter
  • 1/2 cup of mashed banana (about 1 medium banana)
  • 1/4 cup maple syrup
  • 3/4 cup of almond milk
  • 1/2 cup old-fashioned oats
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 cup chocolate chips
  • a generous sprinkle of coarse-flake kosher salt
  1. Preheat the oven to 400 and line a 8×4 loaf pan with foil or parchment
  2. Throw all ingredients, minus the chocolate chips and the salt, into a blender. Blend till smooth with no lumps
  3. Pour into prepared pan, swirl in the chocolate chips, and sprinkle the salt on top
  4. Bake for 30 minutes, tester may still have wet crumbs. Allow to cool before cutting. Yields 8 bars

note: the sweet notes in the peanut-butter blondies are light. if you prefer a sweeter blondie, use 1/3 cup of maple.

Salty Peanut Crumble Chocolate Chip Muffins

aka Pretty Ugly Muffins

Peanut Chocolate Chip Muffins

Do you like coffee cake?

Annnnnd do you like peanut butter chocolate things?

These are a lot like coffee cake, but instead of the traditional cinnamon-thick crumble, you use a salty peanut crumble. The results are pretty fantastic. And there’s chocolate chips in there too, because chocolate and peanut butter tend to make folks happy.

peanut crumble

Unfortunately, they are kinda ugly too. If I were a better photographer, I could have made them look like the hottest thang since um…Paul Newman?  Or maybe the guy who plays Neville Longbottom? Elizabeth Moss?

Elizabeth Moss, definitely. Though I’ve never seen a single episode of Mad Men, I’ve long admired her seemingly effortless sensuality. Don’t judge me for not having watched Mad Men!  Sorry. I know I’m getting off topic here, but it’s been a long week and I just need a bit of unstructured narration to loosen my mind.

shelled peanuts

In-shell peanuts were on sale this week, a huge bag for merely a dollar. Superbowl overstock, I suppose. You don’t have to start out with unshelled peanuts, but they honestly don’t take all that long to shell, especially once you get into a rhythm. And like I said, they’re much cheaper than canned nuts.

To make the crumble, you just take a handful of nuts (teehee) and pulse them with some oatmeal till it begins to crumple and clump. Then just add a few extra nuts in there for fun.

Also, for fun and to distract from the ugly muffins — a cute little Mickey. I found him at the flea market for 88 cents and he was just like one I had when I was a kiddo. He was sat on the kitchen counter when I was shooting, looking all optimistic.

And since I’ve personally been feeling a lot better lately, I thought optimism is in good order. I feel like pushing sunshine on others is aggressive and counterproductive, so you feel free to ignore Mickey’s optimism. But don’t ignore the salty peanut chocolate chip muffins. I don’t need to give you any rationale here, saltypeanutchocolate wins its own case.

happy weekend y’all

Salty Peanut Crumble Chocolate Chip Muffins

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 12 muffins

Ingredients

    for the crumble
  • 1 1/2 cups of lightly salted raw peanuts d
  • 1 cup old fashioned rolled oats
  • 1/4 cup of brown sugar
  • 1 1/4 tsp salt
  • for the muffins
  • 1 1/2 cups of cup-to-cup gluten free flour (I used Bob's in the blue bag)
  • 1/3 cup brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 3 flax eggs (3 tbsp flaxmeal plus 9 tbsp water)
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla
  • 2/3 cup unsweetened almond milk
  • 3/4 cup dark chocolate chips

Instructions

    for the crumble
  1. set aside 1/4 cup of the nuts
  2. Pulse the remaining 1 1/4 cups of peanuts, the oatmeal, the brown sugar, and the salt, until you get a mixture that's both clumpy and crumbly. if you were to grab a fistfull, it would clump together into a ball, but if you drop the ball back into the bowl, it should crack and fall apart.
  3. set crumble aside and preheat oven to 350
  4. for the muffins
  5. Make your flax eggs.
  6. Combine the flour, the brown sugar, the baking soda, the salt, and the baking powder.
  7. Combine the flax eggs, the coconut oil, the vanilla, and the milk.
  8. Add the wet ingredients to the dry ones and stir well.
  9. Allow the mix to sit on the counter for about 8-10 min, then stir in the chocolate chips.
  10. Like a 12-cup muffin pan and press about 1/2 tbsp of the crumble mix into the bottom of the liners. Divide the batter evenly among the cups, and then divide the remaining crumble evenly over the batter. You might have some crumble left over.
  11. Bake for 22-25 minutes, until a toothpick inserted comes out clean.
  12. enjoy

Notes

1 1/2 cups shelled peanuts is about 5 cups of in-shell peanuts

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muffin batter adapted slightly from damn delicious 

peanut chocolate chip muffins