Swapping in avocado for butter in a baked goods recipe and you can reduce the overall calories, fat, sodium and cholesterol by replacing with "good" fats. This is a similar method to using other types of fruits like mashed bananas or applesauce in recipes. With nearly 20 vitamins and minerals, on top of the blueberries, this swap can up the nutritional value of your breakfast muffin.
Avocado Blueberry Muffin, 12 muffins
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 large rive avocado, about 8 oz.
¾ cup sugar
1 large egg
1 tsp. vanilla extract
1 cup plain nonfat yogurt
1 ¼ cup fresh or frozen blueberries
Strussel Topping (optional):
1/4 cup whole wheat flour
1/3 cup sugar
3 Tbsp. butter
1 tsp. cinnamon
Whisk together the flour, sugar, and cinnamon. Add the butter, and mix in using your fingers to rub the butter into the dry ingredients. Set aside.
Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Spoon avocado into a stand mixer and beat 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. 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.
Using a spoon or an ice cream scoop, divide the batter among the 12 cups. Sprinkle the streusel topping over the batter in the 12 cups, dividing evenly. 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. Serve warm or at room temperature.
*photo and recipe adapted from California Avocados
For a printable version, click here: Avocado Blueberry Muffin
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