Avocado substitutes for the butter or oil used in most blueberry muffin recipes. You’ll never be the wiser as to the swap in these scrumptious breakfast muffins.
Avocado Blueberry - Avo-Berry Muffins
Calories166 Per Serving
Protein4g Per Serving
Fiber2g Per Serving
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||30 g|
|Dietary Fiber||2 g|
1/2 fat, 1/2 fruit, 1 1/2 starch
Cooking spray (optional)
1 medium ripe avocado, halved, pitted, and mashed with a fork
1/2 cup sugar
1/2 cup fat-free milk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/16 teaspoon salt
2 cups blueberries
Preheat the oven to 375°F. Lightly spray a standard 12-cup muffin pan with cooking spray or line it with paper baking cups.
In a large bowl, stir together the avocado, sugar, milk, eggs, and vanilla.
In a medium bowl, stir together the flour, baking powder, ginger, and salt.
In two or three batches, stir the flour mixture into the avocado mixture until just moistened but no flour is visible. Don’t overmix. Gently fold in the blueberries. Spoon the batter into the muffin cups.
Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean and the muffins are golden brown, turning the pan once after 15 minutes of baking time.
Transfer the pan to a cooling rack. Let stand for 5 minutes.
Cooking Tip: You can substitute raspberries or strawberries for the blueberries.
Keep it Healthy: Experiment with using avocado in other baked goods recipes. Substitute one mashed avocado for 1/2 cup of butter or oil.
Tip: Store the muffins in an airtight container for up to five days.
Tip: Encourage kids to help in the kitchen with age-appropriate tasks, including measuring ingredients, spraying or lining muffin pan, stirring, folding the blueberries into the batter, and spooning the batter into the muffin cups.