Double Berry Avocado Muffins

With all of the overeating we've been doing lately, I thought a healthy muffin was in order.  These breakfast bites are packed with 2 kinds of berries, mashed avocado, Greek yogurt, cinnamon, less sugar and no trace of butter.  The texture is moist and tender and the berries are chewy and juicy.  We really enjoyed them and felt energized and motivated after eating them.  No sugar crash after consuming these treats.

Double Berry Avocado Muffins
Slightly adapted from Gimme Some Oven

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 ripe avocado, seeded and peeled
• 2/3 cup sugar
• 1 tsp. vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/2 C dried cranberries
• 1 egg
• 1 cup Greek yogurt

Preheat oven to 375 degrees F.  Grease or line a muffin tin with paper liners.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon. In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in cranberries and blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups. Bake for 16 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.