Healthy Recipes

Directions

1. Preheat oven

   Preheat the oven to 375°F.

2. Line muffin pan

   Line a standard 12-cup muffin pan with paper muffin cups. Place muffin tin on a large baking sheet to prevent overflowing.

3. Whisk avocado

   Place the avocado in a large mixing bowl, and mash with fork until smooth. Whisk in the sugar. It’s okay if you still have some bits of avocado.

4. Add wet ingredients

   Add milk, eggs, and vanilla and whisk until well combined. Whisk in lemon juice, and set aside.

5. Mix dry ingredients

   In a large mixing bowl, sift together the 1 ⅓ cups flour, baking powder, baking soda, ginger, and salt. Mix in flax seed and lemon zest.

6. Add avocado mixture to dry mixture

   Pour avocado mixture over flour mixture. Using a wooden spoon, mix together until just combined with no flour visible. Be careful not to overmix.

7. Prepare blueberries

   Place blueberries in a small bowl, sprinkle the remaining 1 teaspoon of flour over and toss to coat the berries.

8. Add blueberries

   Using a rubber spatula, gently fold the blueberries into the mixture.

9. Scoop batter into muffin cups

   Using a standard ice cream scoop, pour the batter into the paper muffin cups.

10. Bake

    Bake for 18–20 minutes, or until a wooden toothpick inserted in the center comes out clean.

11. Cool

    Transfer the pan to a cooling rack and let cool for 15 minutes before removing from the pan.