Fresh, tart, slightly creamy, and leaving you feeling guilt free after eating one or two… or three of these Wild Berry Avocado Muffins. Great for an on-the-go breakfast, or as a sweet snack later in the day.
One thing is certain: you avoca-don’t want to miss this recipe!
I subscribe to a produce delivery service and ended up getting a few avocados in my box two weeks in a row. I had no idea what to do with them. Typically, I end up making guacamole, eat it as a side to my morning eggs, or add it to a sandwich, but I wanted to try something new. Being the baker I am, I decided to use avocado as a butter replacement for these muffins.
What I love about avocados is their delicate flavor, but it also makes their presence (you know, beyond the green tint) very hard to detect. So to address the skepticism of all those avo-critics out there, I promise the flavor is mild enough not to upset you. The avocado’s main purpose is to add creaminess and moisture. It also helps to make the muffins just healthy enough for you to eat two without feeling too guilty 😉
What is especially great about these wild berry avocado muffins is that they still retain the rich, buttery flavor we all love. The explosion of fresh berries also makes this a delightfully fruity treat to kick off the day.
Don’t have time to make these yummy muffins now? Pin the recipe for later!
Wild Berry Avocado Muffins Recipe
Yield 12 muffins
Fresh, tart, slightly creamy, and leaving you feeling guilt free after eating one or two... or three of these Wild Berry Avocado Muffins. Great for an on-the-go breakfast, or as a sweet snack later in the day.
One thing is certain: you avoca-don't want to miss this recipe!
- 2 cups (250 g) all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 ripe medium-size avocado
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (227 g) plain yogurt
- 1 cup (125 g) mix of raspberries, blueberries, blackberries and strawberries
- 1/4 cup (31 g) all-purpose flour
- 3 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons (29 g) unsalted butter, room temperature
- Preheat the oven to 350 degrees F.
- Line your cupcake pan with liners. Set aside.
- In a medium bowl, mix the flour, salt, baking powder, and baking soda. Set aside.
- Make the streusel by combining all ingredients together and mixing well with a fork or your hands until the mixture forms large crumbs.
- Scoop out the inside of the avocado and cream in a separate, large bowl until smooth.
- Add the sugar to the avocado and mix well.
- Add the vanilla, egg, and yogurt to the avocado and mix.
- Slowly add in the flour mixture and mix until just incorporated.
- Fold in the wild berries.
- Use an ice cream scoop to evenly distribute the batter to the cupcake liners, around 3 tablespoons.
- Top with the struesel and bake for approximately 25 minutes or until a toothpick comes out of the center clean, or with a few crumbs clinging on.