Blueberry Avocado Muffins
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 avocado, ripe
1/2 cup sugar
1 tsp vanilla
1 cup non-fat Greek yogurt
1 1/2 cup blueberries, fresh
Makes 12 muffins
Preheat oven to 350. Oil a muffin tin with vegetable oil.
In a large bowl, stir together flour, baking powder, baking soda and salt. Set aside.
In a blender or using a hand-held mixer, beat together avocado, egg, sugar, vanilla and yogurt.
Combine wet and dry ingredients, mixing until dough is uniform. Gently fold in blueberries.
Spoon batter into muffin tins, filling 1/2-3/4 of the way full.
Bake for 15 minutes or until toothpick comes out clean.
Tip: Store these in the fridge for up to a week or in the freezer for 1-2 months.