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Sunday Morning Muffins

Do you ever feel the need to bake? I do! I, honestly, love to bake. It soothes my soul. I feel, as though, I never have any time for it these days. And let’s be honest, or the energy. This past Sunday, I woke up and needed muffins in my life- Gluten Free Blueberry Avocado Muffins to be exact.

I found a recipe online from Gimme Some Oven and adapted it to fit my dietary restrictions. The muffins came out delicious even with switching the ingredients. The batter seemed very dry but they baked up nicely. They were best warm out of the oven but tasted great the next day. I do find with gluten free baking, that most of the products need to be refrigerated to extend the shelf life. Don’t ask me why but it’s what I’ve found to keep them longer. Enjoy your muffin heaven!

Gluten Free Blueberry Avocado Muffins (adapted from Gimme Some Oven)

2 cups gluten free flour (King Arthur)

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ripe avocado (seeded and peeled)

¾ cup coconut sugar

1 tsp. vanilla extract

1 ½ cups fresh blueberries

1 egg

1 cup Greek yogurt

Preheat oven to 375 degrees. Line a muffin tin with liners. This recipe made 18 muffins. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Using an electric mixer, mix avocado on medium speed, until blended. Add egg and continuing mixing until combined. Add vanilla and yogurt, mix until combined. Add half the flour mixture to wet mixture and mix. Add rest of flour to wet mixture, beating until combined. Carefully fold in blueberries by hand. Spoon batter into muffin liners and sprinkle with streusel topping. Bake for 25-30 minutes, or until toothpick comes out clean. Cool on wire rack.

Streusel Topping Ingredients

2 tbsp. melted coconut oil

2 tbsp. gluten free flour (King Arthur)

2 tbsp. granulated sugar

¼ cup coconut sugar

Mix all ingredients until mixture is crumbly.

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