Healthy Blueberry Avocado Muffins • The Food Sphere

By foodiva

Ingredients

• > For the blueberry sauce
• 200 g blueberries
• > For the muffin batter
• 1 avocado
• 100 ml almond milk
• 150 g low fat plain yoghurt
• 2 eggs
• 10 g sucralose
• 30 g granulated sugar
• 300 g spelt flour
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 200 g blueberries
• > For the crumble topping
• 1 ,5 tablespoons sucralose
• 1 ,5 tablespoons brown sugar
• 2 tablespoons butter
• 30 g spelt flour
• pinch of salt

Details

Servings 12
Adapted from thefoodsphere.com

Preparation

Step 1

Instructions
Preheat the oven at 220°C.
First make the blueberry sauce to put on top. I didn't put in any extra sugar as the berries are sweet on their own. Just put 200 g of blueberries in a small saucepan and heat them for 10 minutes. Mash the berries and stir frequently. Set aside once finished.
Next make the muffin batter: whisk the eggs, sucralose and sugar in a mixing bowl.
Then, in a foodprocessor, mix the avocado and the almond milk. Add the avocado mixture and the yoghurt in the mixing bowl.
Add the spelt flour, the baking powder and the vanilla extract. Gently mix in the last 200 g of blueberries to finish the muffin batter.
Finally make the crumble topping: melt the butter and add the sugar, salt, sucralose and spelt flour. Mix until it gets a crumbly texture.
Fill the muffin tin with muffin cups.
First fill the cups evenly with muffin batter.
Then add the blueberry sauce on top of each muffin.
Top with crumble.
Put these in the oven for about 20 minutes. Rotate after 10 minutes. The muffins should be golden brown when they come out of the oven.

Instructions