I’ve seen tips before on Pinterest and healthy cooking websites that recommend replacing the butter in your baked goods for avocado. I jumped on board with the Greek yogurt substitute pretty quickly, but was hesitant to try the avocado. But with an avocado rapidly approaching overripe sitting around, I decided to give it a go.
Since butter is rich in calories and fat, and avocados have over 20 vitamins and minerals, contain healthy fats, are heart healthy and filling, it really seems like a no-brainer to try it out.
And while I was afraid there would be a slightly bitter taste to my blueberry muffins, there wasn’t. The texture was light and fluffy, just as a muffin should be, and there was no odd flavor. It tasted like a yummy blueberry muffin!
I used this recipe as inspiration for the blueberry muffins. I’m not sure why they called them toddler muffins – they definitely satisfy my adult taste buds!
- 1 cup white flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 ripe avocado, peeled and pitted
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 cup plain Greek yogurt
- 1 cup of blueberries (I used frozen)
- Heat oven to 375 and prepare a muffin tin using muffin wrappers or cooking spray.
- In a medium bowl, combine flours, baking powder, baking soda and salt.
- In a stand mixer (or a large bowl using a hand mixer), beat avocado until smooth. Add in sugar and continue to mix until smooth.
- Beat in egg until completely mixed in, then add vanilla, cinnamon and yogurt and mix. Your batter will be slightly green, but don’t let this concern you!
- Pour in the dry ingredients and gently mix until it comes together. Fold in blueberries.
- Spoon into muffin tins, filling about 2/3 full. (If you prefer a sweeter muffin, you may want to sprinkle sugar on the top of the muffins at this point.)
- Bake mini muffins for 15 minutes and standard size muffins for 25 minutes. Cool in the pan for 5 minutes then transfer to a cooling rack until completely cooled.
This recipe made 12 standard muffins and 16 mini muffins that if I didn’t know had avocado, I wouldn’t know it. You can notice the slight green tint if you are really looking for it, but I don’t think the average eye will spot it.
These muffins freeze beautifully. You can take a muffin directly from the freezer and microwave 20-30 seconds until thawed, and enjoy!