Sneaking some healthy, green fats into morning muffin treats

For me, this has been the year of the avocado.

In addition to using them in all the usual suspects — guacamole, cobb salads and club sandwiches — my family also has been smashing them up on toast (try topping them with tomato slices, prosciutto, a drizzle of olive and a sprinkle of sea salt), tucking slices in flatbread wraps and sushi rolls, tossing cubes with tomatoes and balsamic for a quick salad, or using them as a nutritious and tasty topping for egg white omelets.

And it’s a great thing to do.

Avocados are bursting with healthy fats that satisfy, as well as fiber that fills you up. They also are a good source of several vitamins, including vitamin C and folate.

What you might not know is that because of its creamy-fatty texture, avocado also can be used in baked goods in place of other fats.

For best swapping results, only substitute part of a recipe’s regular fat with avocado. Also, be aware that avocados will add a pale green color to your baked goods. This goes mostly unnoticed in items such as chocolate cake, but could be off-putting in your vanilla cake. But in the case of my lime and avocado streusel mini muffins — one of my favorite weekend breakfast treats — the color can be a good thing.

I make mine gluten-free by using a combination of almond meal, coconut flour and a nice medium-weight gluten-free flour (check the flour label, as you are looking for 2 to 4 grams of protein per 1/4 cup for this recipe). Or you can use wheat flour, if you prefer.

Whip up a batch of these to enjoy on the weekend, then stick the extras in a zip-close plastic freezer bag for a quick snack that thaws in minutes on the countertop. They also happen to make a great breakfast-in-bed treat for the moms in your life on Mother’s Day.

Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, “Supermarket Healthy.” http://www.melissadarabian.net