Blueberry, Avocado and Banana Muffins - Ohio Eggs

Ingredients

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

Directions

Preheat oven to 350° Prepare a standard muffin tin with paper liners.
In a bowl, whisk together flour, oats, baking powder, baking soda and salt.
In a separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine, then stir into flour mixture.
Fold in blueberries and divide batter into prepared muffin tin.
Bake 25-30 minutes. Allow to cool completely.
Store leftovers in an airtight container up to 3 days.

Recipe courtesy of the American Egg Board.