Blueberry Avocado Muffins with a Side of Spinach


Blueberry avocado muffins inspired by GimmeSomeOven


  • 2 cups all-purpose flour, ( you change this to 1 cup of flour + 1 cup almond meal to add more protein and less carbs to the muffins)
  • 2 tsp baking powder.
  • 1/2 tsp baking soda.
  • 1/2 tsp Himalayan sea salt.
  • 1/2 tsp ground cinnamon.
  • 1 ripe avocado, seeded, peeled.
  • 3/4 cup sugar (you can substitute coconut palm sugar for lower glycemic index and more antioxidants).
  • 1 tsp vanilla extract.
  • 1 1/2 cups of fresh blueberries.
  • 1 egg.
  • 1 cup full fat Greek yogurt – blend handful of spinach into this using a blender. If not, then do muffins with a side of  Juice Plus
  • Heat oven to 375 F or 173 C
  • In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon.
  • In a separate mixing bowl add avocado and beat with an electric mixer on medium speed until smooth.
  • Add sugar and beat until well blended.
  • Add egg and continue beating until completely combined.
  • Add vanilla and yogurt OR spinach yogurt, beating until just combined.
  • Add half of the flour mixture into the batter and fold it in. Then add the rest and fold.
  • Gently fold in blueberries by hand.
  • Spoon batter or use a cookie scoop into prepared muffin cups.
  • Bake for 25 to 30 minutes or until toothpick comes out clean.
  • Cool for five minutes before serving.


In Good Health, Ana-Maria Temple, MD

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