• 2 cups all-purpose flour
    • 2 tsp. baking powder
    • ½ tsp. baking soda
    • ½ tsp. salt
    • ripe, Fresh California Avocado, seeded and peeled
    • ¾ cup sugar or date paste
    • egg or egg substitute
    • 1 tsp. vanilla extract
    • 1 cup plain yogurt or almond/coconut yogurt
    • 6 oz. (1 ¼ cup) fresh Naturipe® blueberries
      • Streusel Topping

      • ¼ cup flour
      • ? cup sugar
      • 3 Tbsp. butter, softened
      • 1 tsp. cinnamon


      Streusel Topping:

      1. Whisk together the flour, sugar, and cinnamon. Add the butter, and mix in using your fingers to rub the butter into the dry ingredients. Set aside.


      1. Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
      2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
      3. Spoon avocado into a stand mixer and beat until almost smooth. Add sugar and beat until well blended.
      4. Add the egg, beating until completely combined. Add the vanilla and the yogurt and mix well.
      5. Put the flour mixture into a sifter and sift half of the mixture into the batter and mix until just combined. Sift in the remaining flour and mix until just blended. Gently fold in the blueberries.
      6. Using a spoon or an ice cream scoop, divide the batter among the 12 cups. Sprinkle the streusel topping over the batter in the 12 cups, dividing evenly.
      7. Bake for 25-30 minutes, or until a wooden tester comes out clean. Let cool in the pan on a rack for 5 minutes before removing.
      8. Serve warm or at room temperature.

      Serving Suggestion:  Serve warm with your favorite jam.

      Nutrition information per serving

      Calories 160; Total Fat 6 g (Sat 2.5g, Trans 0 g, Poly 0 g, Mono 2.5 g); Cholesterol 25 mg; Sodium 250 mg; Potassium 140 mg; Total Carbohydrates 25 g; Dietary Fiber 1 g; Total Sugars 22 g; Protein 2 g; Vitamin A 152 (IU); Vitamin C 2.7 mg; Calcium 115 mg; Iron 0.5 mg; Vitamin D 5.7 (IU); Folate 23 mcg; Omega 3 Fatty Acid 0.04 g

      % Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 10%; Iron 2%

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