Blueberry Avocado Muffins

Fun fact: Both avocados and blueberries are berries. The avocado being a berry might surprise you, but I doubt the fact that blueberries are a berry is news to you...but...I mention it because many fruits we call berries are not actually classified as berries. Strawberries and blackberries belong to the family of fruits called drupes. Keep that one filed away for your next trivia night!
This muffin uses mashed avocado instead of oil or butter, which makes them moist and gives them a mild avocado flavour. I used egg whites because I had a carton in the fridge to use up, but you can swap the whites for two whole eggs if that is what you have on hand.

Makes 12


1 1/2 cups whole wheat flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
2 medium mashed avocadoes
1/2 cup brown sugar
1 tsp pure vanilla extract
3/4 cup egg whites
170g (6oz) fresh or frozen blueberries (about 1 1/4 cup)
Canola spray, for greasing pan


Preheat oven to 350°F. Grease a muffin tin with canola oil spray.

In a large mixing bowl, combine flour, salt, baking soda, baking powder and cinnamon, and mix.

In a medium bowl, mash avocados. Add brown sugar and vanilla extract to avocados, and mash together.

In another medium bowl, whisk egg whites until fluffy.

Pour avocado mixture and egg whites into dry ingredients bowl and mix just enough to combine. Fold in blueberries.

Scoop batter into muffin tin evenly, and bake for 18 to 20 minutes.


Calories 167
Fat 6.8g
Carbohydrates 23.4g
Fibre 3.3g
Sugars 7.6g
Protein 4.1g
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