These healthy muffins would be a real treat to enjoy at breakfast, at lunch or on a coffee break. They are delicious served warm from the oven or freeze well. The avocado adds an extra-special touch. —Joan Hallford, North Richland Hills, Texas


  • 2/3 cup cubed ripe avocado

  • 3 large eggs, room temperature

  • 1/4 cup honey

  • 2 tablespoons canola oil

  • 1 can (8 ounces) unsweetened crushed pineapple, undrained

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 3/4 cup toasted chopped pecans, divided


  • Preheat oven to 375º. In a large bowl, beat avocado until only small lumps remain. Add eggs, honey and oil; beat until blended. Stir in pineapple. In another bowl, whisk flour, salt, baking powder, baking soda and cinnamon. Add to avocado mixture; stir just until moistened. Fold in 1/2 cup pecans.

  • Fill greased or foil-lined muffin muffin cups; sprinkle tops with remaining 1/4 cup pecans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 208 calories, 10g fat (1g saturated fat), 47mg cholesterol, 190mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1.500 starch.

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