Remember when you were a kid and your mom would try and “sneak” healthy food into whatever she was feeding you? You’d have a delicious bowl of something genuinely unhealthy, ooey, gooey and yummy…and then what is that?! Something green and leafy and healthy! The horror. As kids, we hated when healthy food would sneak its way into our food. As adults, we try and think of new ways to sneak healthy into our diets. Allow us to help in that endeavor. Behold: sneaky muffins! These delectable blueberry muffins are secretly healthy. We replaced all the butter, oil, and unhealthy ingredients with one simple avocado. To answer any questions that may arise: No, the muffins did not turn green during the baking process.
Baking with avocados is incredibly simple. Avocados can be used as a substitute for butter or oil in your baked good recipes. The best part about using avocado in your recipe, it’s a 1:1 substitution so you don’t have to make any fancy calculations! By substituting an avocado, you increase the nutritional value of your yummy treat by contributing nearly 20 vitamins and minerals. The icing on the cake is (you can even use avocados in icing…but that’s another story), avocados contain high water content, so they can also make baked goods softer & chewier than using regular butter or oil.
In this sneaky adaptation, we used our favorite blueberry muffin recipe and replaced the butter and oil with an avocado. It was a cake walk! Or a muffin walk…Needless to say, we were delighted to find that our muffins were still wonderfully delicious and a lot healthier! If you want more information about how to bake with avocados and all-around general facts, visithttp://www.avocadocentral.com/avocado-recipes
We challenge you to try using an avocado in a recipe. Feed some to the kids, neighbors, bosses, & spouses. When their mouths are full of deliciously healthy baked goods, give yourself a pat on the back! Super Baker strikes again with a healthy, tasty dish!
Ciao for now!
V & K
Blueberry Avocado Muffin Ingredients:
2 cups all-purpose flour (or substitute 1 ½ cups whole wheat flour & ½ cup white flour)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 ripe avocado, seeded and peeled
3/4 cup sugar
1 tsp. vanilla extract
1 1/2 cups fresh blueberries
1 whole egg
zest of ½ a large or 1 whole lemon
1 cup full fat Greek yogurt (or, 1 cup small curd cottage cheese. Blend in a blender until smooth and use the same way you would the yogurt)
4 Tbsp. melted butter
4 Tbsp. all-purpose flour
¾ cup raw sugar (if you can’t find raw sugar, use regular white sugar)
Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
In a separate electric mixing bowl, add avocado and beat on medium speed until smooth. (Caution: if you add the avocado and then turn immediately turn the mixture to medium you will have bits of avocado flying all over your kitchen. Learn from our mistake, first turn the mixer on low to break down the avocado and then work up to medium speed in order to get it to the creamy stage).
Add the sugar, and beat until well blended. Add the egg, and continue beating until completely combined. Add the vanilla and yogurt, beating until just combined.
Add half of the flour mixture into the batter beating until just combined. Add in the second batch of flour, beating until just barely combined.
Gently fold in blueberries and lemon zest by hand. Spoon batter into muffin cups, filling the cups until ¾ of the way full. (By filling the cups generously, you are more likely to get that pretty domed look on your muffins). Sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes on a wire rack before removing.
- Posted in: Recipes