1/4 c. raw pumpkin seeds (also called pepitas) - to top the muffins
2 T. unsweetened coconut, shredded
2 T. dried apricots
2 T. raisins
2 t. baking soda
1-1/2 t. pumpkin spice
1-1/2 t. vanilla extract
1/2 t. salt
Preheat oven to 350°F and line a muffin tin with cupcake liners or grease tin and set aside.
Place oats in blender and blend to a fine "flour." Add all dry ingredients into blender and blend until well combined (excluding coconut, which gets added to the wet ingredients).
In a large bowl, mash avocado and banana until you have a creamy mixture. Add all other wet or fruit-based ingredients, including coconut. Stir until combined. Add oat flour mixture and stir until well combined.
Fill each muffin liner 3/4 of the way and scatter a few pumpkin seeds on top. Bake at 350°F for 25-30 minutes. Cool on baking rack.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Morning Glory Avocado Breakfast Muffins
Amount Per Serving 12
Calories 220 Calories from Fat 0
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 15mg 5%
Sodium 320mg 14%
Total Carbohydrates 27g 10%
Dietary Fiber 4g 13%
Total Sugars 15g
Includes 11g Added Sugars 22%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.08mg 0.08%
Iron 1mg 6%
Potassium 160mg 4%
* Percent Daily Values are based on a 2000 calorie diet.
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