April 23, 2015

Avocado Blueberry Muffins

I pinned this recipe awhile back and have been dying to make these muffins!! The problem is my avocados were always TOO ripe or NOT ripe enough yet. #TheStruggleIsReal

So when I noticed that I had two avocados in prime condition for baking, I jumped on the opportunity. Now you might be thinking...avocados...in muffins?! I know...I was right there with ya. But these are AMAZING! Super moist and delicious. I think next time I might add protein powder to the recipe.

Before Adding Streusel

After Adding the Streusel

Avocado Blueberry Muffins

Recipe Type: Breakfast

Author: Modified from Gimme Some Oven

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 12

Ingredients

For the Muffins :
1 cup oat flour
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 ripe avocado, seeded, peeled
1/2 cup sugar in the raw
1 1/2 tsp. vanilla extract
1 1/2 cup fresh or frozen blueberries
1 egg
1 cup Greek yogurt
Streusel Topping (if adding) :
2 Tbsp. slightly melted butter or coconut oil
3 Tbsp. whole wheat flour
1/4 cup sugar in the raw

Instructions

Preheat oven to 375 degrees F and line a muffin tin with 12 paper liners. Spray lightly with non stick cooking spray (I use a coconut oil spray).
In a medium bowl, combine flours, baking powder, baking soda and salt.
In a large bowl, add avocado and beat until smooth. Add sugar and egg and beat until well blended. Add vanilla and yogurt and beat until just combined.
Slowly beat in the flour in two additions and beat until just combined.
Gently fold in blueberries by hand.
Spoon batter into prepared muffin cups and sprinkle with streusel topping.
Bake for 25 minutes or until a toothpick comes out clean.
TO MAKE STREUSEL :
Mix ingredients together with a fork until combined and mixture is crumbly.

The original recipe can be found here : http://www.gimmesomeoven.com/blueberry-avocado-muffins/ Featured Image: http://www.seriouseats.com

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