Blueberry Avocado Muffins

5 from 1 vote

These Blueberry Avocado Muffins are easy to make, loaded with good-for-you ingredients, and the perfect healthy breakfast or snack!

Prep Time10 mins

Cook Time18 mins

Course: Breakfast

Cuisine: American

Keyword: avocado muffins, avocado recipes, blueberry muffins

Servings:

Calories: 147kcal

Author: Taesha Butler

Equipment

Blender
Muffin tin

Ingredients

2 cups white whole wheat flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon cinnamon
1 large ripe avocado cut in half and pit removed
1/2 cup unsweetened applesauce
2 large eggs
1/3 cup maple syrup or honey
1/3 cup plain Greek yogurt**
2 teaspoons vanilla extract
1 cup fresh blueberries or wild frozen blueberries (not defrosted), plus extra for the top

Instructions

Preheat oven to 400 ℉ Line a standard muffin tin with paper liners, silicone liners, or grease well with oil.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together until well combined.
Using a spoon, scoop the avocado flesh into a blender or food processor. Add applesauce, eggs, maple syrup/honey, yogurt, and vanilla. Blend until smooth.
Pour wet ingredients into the bowl with the flour mixture. Stir with a large spoon or spatula until no dry flour remains. Do not over mix!
Gently fold in the blueberries.
Scoop batter into the muffin tin then press a few more berries into the top of each muffin.
Bake until cooked through and golden brown, about 16 to 18 minutes.
Cool in the pan for 10 minutes then transfer muffins to a cooling rack. Muffins can be stored, covered, at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.

Notes

*You can use regular whole wheat flour, a mixture of all-purpose and whole wheat flour, or all all-purpose flour. For a gluten-free muffin, use a cup-for-cup style gluten-free flour blend.

**You can use regular plain yogurt, but the muffins might not be as fluffy. For a dairy-free muffin, use a vegan yogurt such as plain coconut yogurt.

To be egg free, substitute with flax “eggs”: Mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Set aside to thicken for 5 minutes.

Nutrition