Did you know that avocado is actually a fruit?
Avocado is a super food too. It's loaded with nutrients and antioxidants, such as folic acid, Omega-3 fatty acids, magnesium, potassium, lutein and fibre. Avocado is also rich in A, C, D, E, K vitamins and B group vitamins too. No wonder a regular consumption of this superhero offers a lot of health benefits; these are just some of them: cholesterol reduction and heart disease prevention, strengthening the immune system, and improving digestion.
Avocado is especially good for the kids as the presence of folic acid helps bones and muscles growth.
These avocado & blueberry muffins are tasty, super healthy and simple to make! Avocado is a great substitute and a healthier version of butter or oil that is normally used in baking to provide mouthful and richer flavour.
Avocado & Blueberry Muffins
Avocado is especially good for the kids as the presence of folic acid helps bones and muscles growth. These avocado & blueberry muffins are tasty, super healthy and simple to make! Avocado is a great substitute and a healthier version of butter or oil that is normally used in baking to provide mouthful and richer flavour.
1 cup flour, plain
1 cup flour, wholegrain
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon, ground
1/2 tsp sea or Himalayan salt
2 avocados, large
1 egg, large
1 cup yoghurt, plain, full-fat (or dairy-free alternative)
1 tbsp date syrup (or alternative)
1 tsp vanilla extract
200g blueberries, fresh or frozen
Preheat oven to 180C fan-forced or 200C bake mode. Line a muffin tin with paper or Silicone Food Cups.
Combine dry ingredients in a small bowl.
In a large bowl, scoop out the avocados, discarding seeds. Mash avocados with the fork and add date syrup (or alternative) and vanilla extract. Mix it up with a spatula.
In a measuring cup combine yoghurt with an egg. Beat in the egg with the fork until just combined.
Pour egg mixture over the avocado mixture. Beat until smooth and creamy with a whisk or a stick blender.
Pour the flour mixture 1/3 at a time, GENTLY folding until just combined. DO NOT OVERMIX or you will end up with the doughy and dense muffins.
Gently fold in blueberries.
Spoon into a muffin tin, filling 3/4 way to the top.
Bake for 15 minutes for mini muffins or 18-20 minutes for regular muffins, or until a toothpick comes out clean.
Let cool in the pan for 5 minutes before transitioning to rack.
Store in an airtight container in the fridge for up to one week or freeze for a quick lunchbox filler or breakfast.
Calories 220, Protein 4.2 grams, Fat 7.5 grams, Carbs 29 grams, Sugar 7.2 grams, Sodium 70 milligrams