Blueberry, Avocado and Banana Muffins

Blueberry, Avocado and Banana Muffins
  • 35M Total Time

  • 10M Prep Time

  • 11 Ingredients

  • 12 Servings

These muffins are perfectly sweetened with banana, applesauce and blueberries. The whole family will love grabbing one of these muffins and eating them on the go as breakfast or a snack.


  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.


  • 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 egg
  • ¼ cup milk
  • 1 cup blueberries

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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