Avocado Blueberry Muffins
- Liana Brittain
- 3 days ago
- 1 min read
In this recipe we are going to learn all the hints and hacks needed to allow you to make perfect, Blueberry Avocado Muffins. You can’t taste the avocados! They’re just there to add additional oil, protein and nutrients.
Notes
Instructions
3/4 cup + 2 tablespoons millet flour
3/4 cup + 2 tablespoons white rice flour
3/4 cup + 3 tablespoons tapioca starch
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoons pumpkin pie spice (or alternative recipe)
Dry Ingredients
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon allspice
Pumpkin Pie Spice Alternative
2 eggs
1 medium avocado
3/4 cup avocado oil
1 1/2 cups brown sugar (swerve)
1 teaspoon vanilla extract
Emulsification Ingredients
3/4 cup buttermilk
or
3/4 cup milk + 1 tablespoon vinegar
1 cup greek yogurt
Liquid Ingredients
Avocado Blueberry Muffins
Liana Brittain
As with the other recipe in this series – Tapioca Cheese Popovers so you’ll need to get air into the recipe, so I recommend you use a stand mixer.
The motors on other mixers are not strong enough to get the air into the batter that’s needed to help the cupcakes rise. We will also create chemical reactions and whipping techniques to make this happen.
The chemical reactions that make the cupcakes rise occur as soon as you combine the wet and dry ingredients. Because of this, I recommend you prepare everything in advance and quickly combine the ingredients, make the batter, and get it into the oven, for the best possible results.
Servings :
24 Muffins
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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