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Breakfast

Blueberry, Avocado and Banana Muffins

These muffins are perfectly sweetened with banana, applesauce and blueberries.

Yields 12 SERVINGS
Prep + Chill Time 10mins Cook Time 25mins Total Time 35mins

The whole family will love grabbing one of these muffins and eating them on the go as breakfast or a snack.

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 cup rolled oats
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 medium banana (about 1/3 cup), peeled
  • 1 large avocado (about ¾ cup), peeled and pitted
  • 3/4 cup unsweetened applesauce
  • 1 large Rosemary Farm egg
  • ¼ cup milk
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350° Prepare a standard muffin tin with paper liners.
  2. In a bowl, whisk together flour, oats, baking powder, baking soda and salt.
  3. In a separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine, then stir into flour mixture.
  4. Fold in blueberries and divide batter into prepared muffin tin.
  5. Bake 25-30 minutes. Allow to cool completely.
  6. Bake 25-30 minutes. Allow to cool completely.
  7. Store leftovers in an airtight container up to 3 days.

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