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!

Nutritional Information

• Healthy fats help support your baby’s rapidly growing brain 
• Fiber helps keep baby’s bowel movements regular
• Vitamin E is an antioxidant that protects against free radicals, and supports healthy eyes and skin 
• High in vitamin C, which is necessary for proper immune function and iron absorption
• High in vitamin K, which is important for blood clotting for when your baby gets a boo boo

Blueberry Avocado Mini Muffins

Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 24 mini muffins
Age: 9+ months 

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

1. Prep: Heat oven to 375° F and spray or line a mini muffin tin.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 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.
4. Combine: Pour the flour mixture into wet ingredients. Gently fold the ingredients together until just combined. Do not overmix.
5. Add Blueberries: Gently fold in the blueberries.
6. Fill: Spoon the batter into the muffin tin, filling 3/4 way to the top.
7. Bake: Place the muffin pan into the oven for 12-15 minutes or until just golden.
8. 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 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 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.