Avocado Muffins

Ingredients

• 250 g whole wheat flour
• 1 tsp Baking powder
• 1 tsp Baking Soda
• 30 g ground flaxseed
• 1 tsp salt
• 1 tsp cinnamon
• 1 medium ripe avocado
• 160 ml maple syrup
• 80 ml olive oil
• 2 Eggs
• 120 ml milk (3.5% fat)
• 1 tsp vanilla powder
• 180 g blueberries

Instructions

1. 1.

   Line a mini muffin tin with paper liners.

2. 2.

   In a bowl combine flour, baking powder, baking soda, ground flaxseed, salt and cinnamon.

3. 3.

   Halve the avocado, remove the pit. Scoop out the flesh with a spoon and puree in a bowl until smooth and creamy. Add maple syrup and olive oil and stir well. Then add eggs, milk and vanilla powder and mix thoroughly.

4. 4.

   Add the dry ingredients to the wet mixture and stir just until everything is combined.

5. 5.

   Wash blueberries, pat dry and gently fold them in.

6. 6.

   Fill the muffin tin cavities about three‑quarters full with batter.

7. 7.

   Bake the avocado muffins in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15–20 minutes until golden brown.

8. 8.

   Remove from the oven, release from the molds and let cool completely on a wire rack before serving.