Yogurt Avocado Protein Muffins
A naturally sweet and more nutritious take of my go-to banana vegan muffins by swapping banana with a replicated yogurt+avocado consistency for extra protein and healthy fatWATCH ME MAKE THIS
Equipment
Ingredients
- 1 cup Greek yogurt make sure it's thick!
- 1 large avocado
- 1 cup almond milk or plant based milk of choice
- ¼ cup coconut oil melted
- 1 tsp vanilla
- ½ cup maple syrup
Dry Ingredients
- 2 cup whole wheat flour
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp quinoa flour or any additional dry powder of choice – ground flax, almond flour, protein powder etc
Instructions
Meal Prep Instructions:
- Preheat oven to 375
- Mash the avocado and yogurt until a mashed banana like consistency forms
- Add mixture to a large bowl with remaining wet ingredients and whisk until well combined
- In a separate bowl add dry ingredients and mix until well combined
- Add dry mixture to wet mixture and fold until just combined (add mini chocolate chips here if desired!)
- Pour into greased muffin tin and bake for 5 min at 375 to activate the baking powder and get them nice and fluffy, then lower oven to 350 for remaining 10-15 minutes until middle is no longer mushy
- **it can be soft and not “fully” cooked since there are no raw ingredients, just let them cool completely in the muffin tin and they will firm up nicely without loosing their moisture!
Meal Prep Tips:
- Store in an airtight container for up to 7 days, I like keeping these in the fridge for the freshest flavor!
- You can easily double and freeze a batch in an airtight bag for up to 3 months!
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 1mgSodium: 272mgPotassium: 278mgFiber: 5gSugar: 12gVitamin A: 36IUVitamin C: 2mgCalcium: 142mgIron: 1mg
Tried this recipe?Let us know how it was!
