Description
Deliciously moist blueberry muffins made with avocado for a healthy twist. Perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup (120g) whole wheat flour, sifted
- 1 cup (120g) all purpose flour, sifted
- 11/2 teaspoon (5g) baking powder
- 1/21/2 teaspoon (2.5g) baking soda
- 1/21/2 teaspoon (2.5g) fine salt
- 11/2 teaspoon (2.5g) cinnamon
- 1 large ripe avocado
- 1/2 cup (120g) unsweetened applesauce
- 2 large eggs
- 1/3 cup (100g) maple syrup
- 1/3 cup (80g) plain Greek yogurt
- 21/2 teaspoons (10ml) vanilla extract
- 1 cup (150g) fresh blueberries
Instructions
- Prep the Batter: Start by blending the ripe avocado until it is creamy and smooth. This helps add moisture without extra oil. Ensure that the mixture is well-blended to avoid lumps.
- Mix in Sweetness: Add your maple syrup to the avocado mixture and stir it in well until combined. The batter should emit a sweet aroma.
- Stir in Dry Ingredients: Gradually fold in the whole wheat flour, all purpose flour, baking powder, baking soda, fine salt, and cinnamon until well combined. Mix gently until there are no dry spots left, being careful not to overmix as this can make the muffins dense.
- Fold in Blueberries: Gently add your fresh blueberries to the batter, making sure they are evenly distributed throughout the mixture without crushing them.
- Fill the Muffin Tin: Spoon the batter evenly into the greased muffin tin, filling each cup about three-quarters full. A nice rounded top on each muffin is desired.
- Bake to Perfection: Place the muffin tin in the oven and bake until golden brown, approximately 18 minutes. Keep an eye on them as they bake and do not open the door too early.
- Cool & Enjoy: Once baked, allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. This helps to set the texture.
Notes
- Storage Tips: Store cooled muffins covered at room temperature for 1 day, then in an airtight container in the refrigerator for 5 days or frozen for up to 2 months.
- Expert Tips: Use ripe or slightly overripe avocados for best results. Be careful not to overmix the batter to avoid dense muffins. Ensure to grease the muffin tin well or use liners to prevent sticking.
- Reheating Instructions: Microwave for 15-20 seconds or warm in an oven at 350 degrees F for about 5 minutes.
- Serving Suggestions: Serve warm with butter or jam. Pair with a side of Greek yogurt for breakfast. Enjoy as a healthy snack with tea or coffee.
- Recipe Variations: Add chopped nuts for added crunch. Use mixed berries instead of just blueberries. Incorporate a splash of lemon juice for brightness. Gluten-free variation can be made by substituting both flours with a cup-for-cup gluten-free flour blend.
- Ingredient Notes: Choose ripe or slightly overripe avocados for the best texture and flavor in the muffins. If unsweetened applesauce is not available, mashed ripe banana can be used as a substitute.
Nutrition
- Serving Size: 1 muffin
- Calories: 147
- Sugar: 8g
- Sodium: 194mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 31mg