Avocado Blueberry Muffins Sponsored Recipes

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BLUEBERRY AVOCADO MINI MUFFINS



Blueberry Avocado Mini Muffins image

These Blueberry Avocado Mini Muffins are loaded with fruit, healthy fats, and whole grains. Their mini size makes them perfect for small baby and toddler hands, and they are great for baby-led weaning. Yum!

Provided by Michele Olivier

Categories     baby food     Baby Led Weaning     toddler food

Time 22m

Number Of Ingredients 11

1 cup white whole wheat flour ((see notes))
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup ripe avocado, (mashed (roughly 1/2 a medium avocado))
1/3 cup maple syrup
1/3 cup mild olive oil, coconut oil or melted butter
1 egg
1/4 cup milk of choice, (regular, almond, hemp, oat, etc)
1/2 tsp vanilla extract
2/3 cup blueberries

Steps:

  • Prep: Heat oven to 375° F and spray or line a mini muffin tin.
  • Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Wet Ingredients: In a large bowl, with a hand mixer, mix the avocado until smooth and creamy. Add in the maple syrup and oil (or butter) and mix well. Add in the egg, milk, and vanilla extract and mix until completely combined.
  • Combine: Pour the flour mixture into wet ingredients. Gently fold the ingredients together until just combined. Do not overmix.
  • Add Blueberries: Gently fold in the blueberries.
  • Fill: Spoon the batter into the muffin tin, filling 3/4 way to the top.
  • Bake: Place the muffin pan into the oven for 12-15 minutes or until just golden.
  • Cool: Let cool in the pan for 5 minutes before transitioning the muffins onto a cooling rack. Serve and enjoy!

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