Blueberry Avocado Muffins with a Side of Spinach


Blueberry avocado muffins inspired by GimmeSomeOven


  • 2 cups all-purpose flour, ( you change this to 1 cup of flour + 1 cup almond meal to add more protein and less carbs to the muffins)
  • 2 tsp baking powder.
  • 1/2 tsp baking soda.
  • 1/2 tsp Himalayan sea salt.
  • 1/2 tsp ground cinnamon.
  • 1 ripe avocado, seeded, peeled.
  • 3/4 cup sugar (you can substitute coconut palm sugar for lower glycemic index and more antioxidants).
  • 1 tsp vanilla extract.
  • 1 1/2 cups of fresh blueberries.
  • 1 egg.
  • 1 cup full fat Greek yogurt - blend handful of spinach into this using a blender. If not, then do muffins with a side of  Juice Plus


  1. Heat oven to 375 F or 173 C
  2. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon.
  3. In a separate mixing bowl add avocado and beat with an electric mixer on medium speed until smooth.
  4. Add sugar and beat until well blended.
  5. Add egg and continue beating until completely combined.
  6. Add vanilla and yogurt OR spinach yogurt, beating until just combined.
  7. Add half of the flour mixture into the batter and fold it in. Then add the rest and fold.
  8. Gently fold in blueberries by hand.
  9. Spoon batter or use a cookie scoop into prepared muffin cups.
  10. Bake for 25 to 30 minutes or until toothpick comes out clean.
  11. Cool for five minutes before serving.

In Good Health, Ana-Maria Temple, MD

Recipes, Foodatemple28