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Indulge in Blueberry Avocado Mini Muffins for a Delicious Treat

Blueberry Avocado Mini Muffins 15 Minutes Easy Delicious

Delightful Blueberry Avocado Mini Muffins: A Healthy Baking Delight

Ingredients

Scale
  • 1 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 ripe avocado
  • 1/3 cup maple syrup
  • 1/4 cup mild olive oil
  • 1 large egg
  • 1/2 cup milk of choice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

1. 1. Preheat your oven to 350°F and line a mini muffin tin with paper liners.

2. 2. In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt until well combined.

3. 3. In a separate bowl, mash the ripe avocado until smooth. Then, mix in the maple syrup, oil or melted butter, egg, milk, and vanilla extract until the wet ingredients are fully incorporated.

4. 4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Fold in the blueberries last, taking care not to crush them.

5. 5. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.

6. 6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

7. 7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

To ensure your Blueberry Avocado Mini Muffins turn out moist, fluffy, and bursting with flavor, here are some expert tips to keep in mind:

– Choose the Right Avocado: Look for a ripe avocado that is soft to the touch but not overripe.

– Gentle Mixing: Avoid overmixing the batter, as this can result in dense, tough muffins.

– Storage and Freshness: Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.

Nutrition

Keywords: blueberry, avocado, muffins, healthy