Avocado Blueberry Muffins
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 large ripe avocado, about 8 oz.
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup plain nonfat yogurt
- 1 ¼ cup fresh or frozen blueberries
Directions1. Preheat oven to 375°F. Line a muffin tin with 12 paper liners. 1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. 1. Spoon avocado into a bowl and beat with a hand mixer 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. 1. 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 blended. Gently fold in the blueberries. 1. Using a spoon or an ice cream scoop, 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.
For gluten free: Use gluten free flour instead of whole wheat and all purpose.
Calories 170, Total Fat 3.5g (Saturated 0.5g, Trans 0g), Cholesterol 15mg, Sodium 260mg, Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 16g), Protein 5g, Vitamin A 2%, Vitamin C 4%, Calcium 10%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 12 servingsKid-friendly Summer Sodium Smart Breakfast/brunch Vegetarian Snack Baking