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!
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!
Notes
Age: great for 9+ months of ageYield: 16 mini muffins or 6 regular muffins. To make regular size muffins, fill a regular muffin pan 3/4 the way full and cook for 18-20 minutes or until golden brown. Storage: in an air-tight container on the counter for 1 week or in the freezer for up to 2 months. Note on Flour: you can use white whole wheat, all-purpose, a gluten-free one for one blend, or half whole wheat and half all-purpose flour for this recipe.Note on Blueberries: you can use fresh or frozen blueberries in this recipe. If using frozen, keep the blueberries in the freezer until right before you mix them into the batter.