Blueberry Avocado Mini Muffins Recipes

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

Ingredients

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!

BLUEBERRY MINI MUFFINS

Blueberry Mini Muffins image

"These bite-size muffins are popular in our family," reports Suzanne Fredette of Littleton, Massachusetts. "They're especially nice for potlucks since they leave enough room on your plate to try all the other dishes."

Provided by Taste of Home

Time 25m

Yield 7 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
5 eggs
1 cup buttermilk
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar, optional

Steps:

In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

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