How to Make Avocado Breakfast Muffins
These Avocado Superfood Breakfast Muffins are easy to make, loaded with good-for-you ingredients, and the perfect healthy breakfast or snack!
These vegan avocado muffins are moist and fluffy with tall bakery-style tops! They come together in one bowl and are easily customizable. This recipe has been adapted from my popular vegan pumpkin muffins.
Ingredients
Serves: –+
- Eggs 8 Large
- Coconut Milk ½ Cup
- Finely chopped fresh cilantro leaves and strems ¼ Cup
- Hass avocado, peeled, pitted, and cubed 1 Medium
- Nutritional Yeast 3 Tbsp
- Jalapeno pepper, seeded and finely diced 1 Pc
- Garlic 1 1/2 Tsp
- Green Onion 1 1/2 Tsp
- Pinch of finely ground sea salt
- Pinch of ground black pepper
Per serving
Calories: 160 kcal
Proteins: 10.5 g
Fats: 11.2 g
Carbohydrates: 4.4 g
Method
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Preheat the oven to 350 F (177 C). Line a standard-size 12-well muffin pan with muffin liners, or use a silicone muffin pan, which won`t require liners.
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Plce all the ingredients in a medium-sized mixing bowl and stir until combined.
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Divide the batter evenly among the lined muffin wells, filling each about three-quarters full. Bake for 23 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Serving:
12 Serves, Calories: 160 kcal, Carbohydrates: 4.4 g, Protein: 10.5 g, Fat: 11.2 g, Saturated Fat: 5 g, Potassium: 1790 mg, Sodium: 508 mg, Sugar: 34 g.
