Blueberry + Avocado Mini Muffins

By angielaine

Ingredients

• 2 cups organic flour [whole wheat, unbleached, gluten free mix]
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 ripe organic avocado, seeded and peeled
• 1/2 cup organic raw sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 cup plain whole fat yogurt [I used greek style]
• 1 pint or 1 1/4 cup organic blueberries
• 1/2 cup organic raw sugar for topping [optional]

Details

Adapted from babyfoode.com

Preparation

Step 1

Heat oven to 375 and spray or line a regular or mini muffin tin.

In a medium bowl combine flour, baking powder, baking soda and salt.

In a large bowl, scoop out avocado, discarding seed, and beat until smooth and creamy. Add sugar and beat well. Beat in egg until completely combined. Add vanilla, yogurt and cinnamon and blend well.

Pour in the flour mixture 1/3 at a time, mixing until just combined. Gently fold in blueberries. Spoon into muffin tin, filling 3/4 way to the top. Sprinkle raw sugar on top of each muffin.

Bake for 15 minutes for mini muffins or 25-30 minutes for regular muffins, or until toothpick domes out clean. Let cool in pan for 5 minutes before transitioning to rack.

Makes 36 mini muffins or 12 regular muffins. Store in air-tight container on counter for 1 week.