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+ servings
Blue kids plate with blueberry muffins pilled high and blueberries scattered around.

Get the recipe: Blueberry Avocado Mini Muffins

5 stars (17 ratings)
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!

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

Instructions 

  • 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.
    Dry ingredients for muffins.
  • 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.
    Blending avocado in bowl.
  • Combine: Pour the flour mixture into wet ingredients. Gently fold the ingredients together until just combined. Do not overmix.
    Clear glass bowl of muffin batter,
  • Add Blueberries: Gently fold in the blueberries.
    Clear glass bowl of blueberry avocado muffin batter.
  • Fill: Spoon the batter into the muffin tin, filling 3/4 way to the top.
    Muffin pan filled with batter.
  • Bake: Place the muffin pan into the oven for 12-15 minutes or until just golden.
    muffin pan with cooked mini muffins.
  • Cool: Let cool in the pan for 5 minutes before transitioning the muffins onto a cooling rack. Serve and enjoy!
    Blue kids plate with mini muffins on it.

Notes

Age: great for 9+ months of age
Yield: 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 20-25 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. 

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