Fan-Favorite Blueberry Avocado Mini Muffins Recipe
These Fan-Favorite Blueberry Avocado Mini Muffins are a healthy twist on a classic treat, combining whole wheat flour with creamy avocado and sweet blueberries. Perfectly sized as mini muffins, they offer a moist texture thanks to the avocado and a natural sweetness from maple syrup, making them a delightful snack or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
- Yield: 18 mini muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup ripe avocado, mashed (roughly 1/2 a medium avocado)
- 1/3 cup maple syrup
- 1/3 cup mild olive oil, coconut oil, or melted butter
- 1 egg
- 1/4 cup milk of choice (regular, almond, hemp, oat, etc.)
- 1/2 tsp vanilla extract
Add-ins
- 2/3 cup blueberries
Instructions
- Prep: Heat the oven to 375° F and spray or line a mini muffin tin to prepare for baking.
- Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt until evenly combined.
- Wet Ingredients: Using a hand mixer in a large bowl, mash the avocado until smooth and creamy. Add the maple syrup and your choice of oil or melted butter and mix well. Incorporate the egg, milk, and vanilla extract, combining thoroughly.
- Combine: Pour the dry flour mixture into the wet ingredients. Gently fold the ingredients together until just combined, being careful not to overmix to keep the muffins tender.
- Add Blueberries: Carefully fold in the blueberries to distribute them evenly throughout the batter.
- Fill: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 of the way to the top for perfect-sized muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the tops are just golden and a toothpick inserted comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely before serving and enjoying your delicious blueberry avocado mini muffins.
Notes
- For best results, use white whole wheat flour as it provides a lighter texture than traditional whole wheat flour.
- You can substitute the milk with any plant-based or dairy milk to suit dietary needs.
- Do not overmix the batter to prevent tough muffins; gentle folding is key.
- Using ripe avocado ensures a creamy texture and rich moisture content.
- These mini muffins freeze well for up to a month; thaw them at room temperature before serving.
Keywords: blueberry muffins, avocado muffins, mini muffins, healthy muffins, whole wheat muffins, breakfast muffins, snack recipe
