Cooking spray (optional)
1 medium avocado (halved, pitted, mashed with a fork)
1/2 cup sugar
1/2 cup fat-free milk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/16 teaspoon salt
2 cups blueberries
1 Preheat the oven to 375°F. Lightly spray a standard 12-cup muffin pan with cooking spray or line it with paper bake cups.
2 In a large bowl, stir together the avocado, sugar, milk, eggs, and vanilla.
3 In a medium bowl, stir together the flour, baking powder, ginger, and salt.
4 In two to three batches, stir the flour mixture into the avocado mixture until just combined but no flour is visible; don’t overmix. Gently fold in the blueberries. Spoon the batter into the muffin cups.
5 Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean and the muffins are golden brown, turning the pan once after 15 minutes of baking time.
6 Transfer the pan to a cooling rack. Let stand for 5 minutes.
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