• Place your Muffin Tray on the top of your medium perforated baking sheet.

VEGAN BLUEBERRY AVOCADO MUFFINS PREPARATION

• Add the following ingredients to a blender: Avocado, granulated sugar, vegetable oil, dairy-free milk, Baby Spinach, apple cider vinegar and vanilla bean paste. Mix until blended, then transfer to a mixing bowl.
  9.52 oz avocado, 7.05 oz granulated sugar, 4.59 oz vegetable oil, 8.82 oz dairy-free milk, 0.53 oz Fresh Baby Spinach Leaves, 1 Tbsp apple cider vinegar, 1 tsp vanilla bean paste
  
• Fold in the all-purpose flour, baking powder, baking soda and sea salt until just before it is combined and there are still some small pockets of flour.
  13.23 oz all-purpose flour, 1 Tbsp baking powder, 1/4 tsp baking soda, 1/16 tsp sea salt
  
• Add the blueberries and dairy-free chocolate chips. Fold until just combined.
  4 oz dairy-free chocolate chips, 3 oz blueberries
  
• Scoop your batter into your Muffin Tray. Sprinkle the dairy-free chocolate chips on top. Refrigerate for 20 minutes. NOTE: This is the secret to get nice muffin tops.
  1.76 oz dairy-free chocolate chips
  

BAKE!

• Preheat oven to 350F/180C.
• Take your muffin tray out of the refrigerator and Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 16 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Vegan Blueberry Avocado Muffins are out of the oven, let them cool down for about 20 minutes in the mold. Then place them on a cooling rack. Enjoy & Bon Appétit!
• N.B. These muffins are best stored in the refrigerator up to 3 days.