Blueberry Avocado Muffins

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 189.9
  • Total Fat: 5.7 g
  • Cholesterol: 21.8 mg
  • Sodium: 224.3 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Blueberry Avocado Muffins calories by ingredient
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Number of Servings: 14

Ingredients

    Muffin

    1 2/3 cups whole wheat flour (you can use white flour, or a combo of both if you don't like all whole wheat flour)
    1/3 cup flaxseed meal (feel free to leave this out and just increase the flour measurement to a total of 2 cups)
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 tsp ground cinnamon
    1 ripe avocado (seeded and peeled)
    3/4 cup sugar
    1 tsp vanilla extract
    1 egg
    1 cup plain green yogurt (I used slightly more than a cup just because I got 2 single-serve containers of yogurt that were 5.3oz each and didn't want to waste any)
    1 1/2 cups blueberries (I used fresh, but frozen is always an option), rinsed and dried

    Streusel
    1/4 cup whole wheat flour (again, white is fine)
    1/4 cup brown sugar
    1/4 cup dry oats (quick or old-fashioned)
    1/4 tsp cinnamon
    3 tbsp unsalted butter, softened

Directions

Directions


1) Preheat oven to 375 degrees F and line muffin tins with paper liners


2) In a medium bowl, combine flour, meal, baking soda and powder, salt, and cinnamon. Set aside.


3) In the bowl of an electric mixer, beat the avocado on medium speed until smooth. Add sugar and mix until smooth. Next add egg, beating until well combined. Add the vanilla and yogurt, mixing until just incorporated.


4) Add half of the flour mixture into the wet ingredients, beating until just combined. Repeat with 2nd half


of dry mixture. With a spatula, gently fold in blueberries.

5) Fill muffin liners with a heaping 1/4 cup of batter.


6) To make streusel topping, in a small bowl, combine flour, oats, brown sugar, and cinnamon. Using a fork, cut in butter in small pieces and continue to mix/mash with fork until crumbly. Sprinkle onto muffins and press slightly into batter. Bake muffins 20 minutes, or until a toothpick inserted comes out clean.


Serving Size: Makes 14 muffins

Number of Servings: 14

Recipe submitted by SparkPeople user BRITTANIA17.

TAGS:  Snacks |

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