Trust me when I say these are the most delicious muffins I’ve ever made. And the ingredients are oh so healthy. Even my picky eater who doesn’t touch fruit ate the warm blueberries in these muffins in a few gulps.

The recipe we used is from Baby Foode and it’s meant for mini-muffins. But we doubled up on these to make the full size. I’ve baked these twice now to make sure the goodness is the same after doubling up the recipe.

I have to exercise every part of my willpower not to down this batch in one sitting and actually save them for my kids because they are that good.

Ingredients:

2 cups almond flour (this was my substitute for regular flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 medium avocado mashed
2/3 maple syrup
1/3 cup avocado oil (or melted butter)
2 eggs
1/2 cup almond milk
1 tsp vanilla extract
1 cup blueberries

Directions:

Heat oven to 375 and grease a muffin tray.

In a small bowl, mix dry ingredients.

In a large bowl, combine mashed avocado, maple syrup, avocado oil, eggs, milk, almond milk, and vanilla extract. Blend until creamy. It doesn’t matter if there are small chunks of avocado. It tastes just the same!

Fold in blueberries.

Using a spatula or spoon, pour the mixture into 12 muffin tins.

Bake for 20 minutes and let cool for 5.

Enjoy every. last. bite.

Tag me on Instagram if you make these! I would love to see how yours turn out:) @theautumngirlblog

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