Preheat oven to 375 degrees. Spray a standard muffin tin with nonstick spray; set aside.
Skip the butter and oil and reach for healthy avocados and antioxidant-rich blueberries to make these muffins.
To get more of dietitian Amanda’s recipes and substitution tips, watch her segment, Substitute Teacher on HSTV.com.
Servings and Ingredients
|Avocado Blueberry Muffins|
|1 avocado, very ripe, seeded, and peeled|
|½ c. Hy-Vee granulated sugar|
|1 c. Hy-Vee plain Greek yogurt|
|1 tsp. almond extract|
|1 Hy-Vee large egg|
|1 c. Hy-Vee whole wheat flour|
|1 c. Hy-Vee all-purpose flour|
|2 tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee baking soda|
|½ tsp. Hy-Vee salt|
|1 package(s) (6 oz.) fresh blueberries|
|¼ c. Hy-Vee granulated|
|¼ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee ground cinnamon|
|2 tbsp. Gustare Vita olive oil|
Things To Grab
- Standard muffin tin
- Hy-Vee nonstick cooking spray
- Food processor
- Large bowl
- Electric mixer
- Small bowl
- Wooden toothpick
- Wire cooling rack
Make Muffins: Add avocado to a food processor; blend until smooth. Add sugar, Greek yogurt, almond extract, and egg to food processor; blend until well combined. Set aside.
Hyvee Culinary Expert TipDon’t have a food processor? Use a blender or electric mixer to combine the wet ingredients together.
Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Using an electric mixer, beat avocado mixture into flour mixture. Fold in blueberries. Divide batter between 12 muffin cups.
Make Streusel Topping: Whisk together granulated sugar, flour, and cinnamon in a small bowl. Slowly stir in olive oil. Top muffin batter with an even amount of Streusel Topping. Bake 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool muffins in tin on a wire cooling rack for 10 minutes. Remove muffins from tin and cool completely.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 190mg
- Total Carbohydrates: 35g
- Protein: 6g