This morning, the rainy weather inspired a baking experiment: Strawberry Avocado Muffins. After stumbling across this recipe for blueberry avocado muffins, I knew that it would be a perfect foundation for a creation of my own! Instead of blueberry, I opted for strawberry because that was the only berry I had on hand, and let’s be honest: who doesn’t love a little pink and green?
Strawberry Avocado Muffins– adapted from Gimme Some Oven‘s Blueberry Avocado Muffins
Makes 12 muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 egg
- 1 cup plain Greek yogurt
- 1 large ripe avocado, pitted and peeled
- 1/3 cup milk (I used Almond Breeze Unsweetened Vanilla)
- 10 strawberries, roughly chopped
Preheat oven to 350 degrees; line a 12-muffin pan with cupcake liners.
Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat avocado with an electric mixer until smooth. Add egg, almond milk, Greek yogurt, and vanilla extract and mix until well combined.
Combine the wet and dry ingredients and mix gently until just combined. Do not over-mix. Then, fold in your strawberries.
Happy baking! What is your favorite muffin recipe?