Easy Avocado Muffins

posted by Michelle Goth on Dec 14, 2015 (updated Jan 25, 2024)

Using avocado in these easy avocado muffins makes them healthier and so fluffy! Your entire will love these, and the kids will to help mix the light green batter!

I am seriously struggling with the fact that my son turns 2 next week! He’s always been very physically motivated. He sat up early, crawled early, walked early, and now he runs everywhere! He isn’t content sitting still and really keeps me on my toes.

Lately, it’s been a struggle to even get him to sit through a meal or snack, so I’m increasing my repertoire of healthy, handheld foods for him. I’ve already posted about our Mini Egg Muffins, which are a breakfast staple around here.

So, I’ve been experimenting and trying to make healthier muffins for him. This weekend, I tried swapping avocado for the oil in my favorite base muffin recipe, and it worked GREAT! I think these easy avocado muffins will become a staple in our house, plus he LOVED helping me add chunks of avocado and flour to the mixing bowl!

I’d love to hear from you about how you keep your little mover happy! Have you found any great handheld foods for your toddler like these easy avocado muffins?

Easy Avocado Muffins

Yield: 24

Delicious muffins made healthier with avocado and fresh cranberry! You can't taste the avocado at all!

Ingredients

2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ripe avocado, seeded and peeled
¾ cup sugar
1 egg
1 cup vanilla yogurt
1 cup whole raw cranberries (substitute blueberries or almost any other diced fruit if desired)

For topping

cinnamon-sugar

Instructions

Combine together flour, baking powder, baking soda and salt in small bowl. Gently stir to combine.
In a separate, medium mixing bowl, add avocado and beat. Add sugar, beat until well combined.
Add egg and yogurt, mix until well blended.
Slowly blend in the dry ingredients, about a tablespoon at a time, beating continuously on a low setting.This makes a very smooth, thick batter.
Gently fold in cranberries or fruit.
Spray cavities of mini muffin pan with cooking spray. Spoon about 1 tbsp of batter into each cavitity. Sprinkle the top of each with cinnamon sugar.
Bake for 10-12 minutes, until tops of muffins are firm but still slightly springy.

Notes

I recommend fresh or dried fruit in these muffins. Frozen fruit can be used, but the baking time will need to be extended. Try to remove as much moisture as possible.