Avocado Blueberry Muffins
By substituting avocado for oil, these muffins are a heart friendly option courtesy of my friends at the American Heart Association.
Ingredients
1 medium avocado, halved, pitted and mashed with a fork
1/2 cup sugar
1/2 cup fat-free milk
2 large eggs
1 tsp vanilla extract
2 cups self-rising flour
1 tsp ground ginger
pinch of salt
2 cups blueberries
Instructions
1
Preheat your oven to 350 degrees.
2
In a large bowl, smash the avocado and add the sugar. Mix together until fully mixed.
3
Add the milk, eggs and vanilla extract mixing everything together.
4
To the bowl, add the self-rising flour (can use regular flour 2 cups flour, 2 tsp baking powder), ground ginger, pinch of salt and the blueberries. Fold everything together incorporating the dry ingredients into the wet. Do not over-mix.
5
Line a 12 top muffin tin with cupcake liners and divide the batter between the 12 muffins.
6
Place the muffins in the pre-heated oven for about 25-30 minutes or until golden brown and cooked through.
7
Remove from the oven, cool and serve with your favorite condiments.
Tags:
American Heart Association recipesAvocado blueberry muffinsAvocado MuffinsBlueberry MuffinsChef BryanCooking with Chef BryanHealthy MuffinsHeart Healthy
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