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Blueberry Avocado Mini Muffins Recipe

Blueberry Avocado Mini Muffins Recipe
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4.9 from 11 reviews

These Blueberry Avocado Mini Muffins are a delicious and nutritious treat, perfect for baby-led weaning and toddler snacks. Packed with fruit, healthy fats, and whole grains, they are a wholesome option for little ones.

Ingredients

Dry Ingredients:

  • 1 cup white whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients:

  • 1/4 cup ripe avocado, mashed
  • 1/3 cup maple syrup
  • 1/3 cup mild olive oil, coconut oil, or melted butter
  • 1 egg
  • 1/4 cup milk of choice
  • 1/2 tsp vanilla extract

Additions:

  • 2/3 cup blueberries

Instructions

  1. Preheat: Heat oven to 375° F and prepare a mini muffin tin.
  2. Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Wet Ingredients: In a large bowl, blend avocado until smooth, then add maple syrup, oil (or butter), egg, milk, and vanilla extract; mix well.
  4. Combine: Fold in the dry ingredients until just combined. Be cautious not to overmix.
  5. Add Blueberries: Gently fold in the blueberries.
  6. Fill: Spoon batter into the muffin tin, filling 3/4 of the way.
  7. Bake: Bake for 12-15 minutes until golden.
  8. Cool: Allow to cool in the tin for 5 minutes before transferring to a cooling rack. Serve and enjoy!

Notes

  • Age: Suitable for 9+ months old
  • Yield: Makes 16 mini muffins or 6 regular muffins
  • Storage: Keep in a loosely covered container on the counter for up to 5 days or freeze for up to 2 months
  • Flour Options: White whole wheat, all-purpose, gluten-free, or a mix of whole wheat and all-purpose
  • Blueberries: Fresh or frozen can be used, keeping frozen until ready to mix into the batter

Nutrition

Find it online: http://bitezly.com/blueberry-avocado-mini-muffins-recipe/