Avocado Blueberry Muffins
Ingredients:
- 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
Directions:
- Preheat oven to 375 degrees Line a muffin tin with 12 paper liners.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- Spoon avocado into a stand mixer and beat until almost smooth.
- Add sugar and beat until well blended.
- Add the egg, beating until completely combined.
- Add the vanilla and the yogurt and mix well.
- 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.
- Using a spoon, divide the batter among the 12 cups.
- 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.
- Serve warm or at room temperature.
