Avocado Blueberry Muffins

avocado blueberry muffins

2 c  all-purpose flour (or gluten free flour)

2 t   baking powder

½ t. baking soda

½  t.  sea salt

1 ripe Hass Avocado

3/4 cup coconut palm or maple sugar

1 egg

1 t vanilla extract

1 c plain Greek yogurt

6 oz  fresh organic blueberries

  1. Preheat oven to 375 degrees Line a muffin tin with 12 paper liners.
  2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  3. Spoon avocado into a stand mixer and beat until almost smooth. Add sugar and beat until well blended.
  4. Add the egg, beating until completely combined.  Add the vanilla and the yogurt and mix well.
  5. Put the flour mixture into a sifter and sift half of the mixture into the batter and mix until just combined. Sift in the remaining flour and mix until just combined.  Gently fold in the blueberries.
  6. Using a spoon, divide the batter among the 12 cups.
  1. Bake for 25-30 minutes, or until a wooden tester comes out clean. Let cool in the pan on a rack for 5 minutes before removing.
  2. Serve warm or at room temperature.
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