A couple of months of ago I took one for the team and carb-binged on a muffin bought from a coffee shop. This is an act that I try really hard never to do because besides being loaded with oil, sugar, refined wheat and an abundance of calories they also never taste that good. Leaving me disappointed and sad. If you are by chance making homemade muffins, I will show up on your front porch, and chat with you while I eat my way through half a tin, of course loaded with butter. But here I was at the coffee shop looking over their selection of food while I ordered my coffee and I saw something that made me think of you guys. A muffin made with AVOCADO and strawberries. What a brilliant combination.
So I splurged and got one. Sadly, of course, it wasn't worth it. The muffin was still dry in parts and soggy from the strawberries in others. I sat there disappointment in the whole thing [cue violins]. But months later I couldn't get the idea out of my head of swapping an avocado for the oil and butter usually found in muffins.
It nagged and nagged at me.
Until I did a little looking around and found this website dedicated to the California Avocado. There is no messing around on this site, it is filled with some seriously yummy looking avocado recipes. Since avocados are a power food for both baby and pregnant mama, and can be eaten in abundance, I was hooked. I knew this was a good place to start my baking.
Usually when I am in search for a baking recipe, I make the original, test it and then adjust from there. This recipe needed little adaptation from the original to make it both mama and toddler approved. All I had to do was add a pinch of cinnamon, cut the original sugar and leave off the crumble crust, because crumble crusts and toddlers just mean an extra mess for mama to clean up.
Filled with an entire avocado, a cup of greek yogurt and a pint of blueberries these muffins are jammed packed with healthy fat, fiber, potassium, antioxidants, vitamin A and C and a ton of protein.
And they are delicious. So delicious in fact, I had to hid them from little E because when she saw them at the counter she would stand on her tip toes and in the most annoying whining voice demand 'mor, mor, mor' until I broke down and gave her one, which turned into 3.
These little health bombs are the perfect snack on the go, a healthy breakfast or after dinner treat for your toddler.
Yup, green whipped goodness.
Blueberry + Avocado Mini Muffins
Barley adapted from California Avocado
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 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]
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.