Blueberry Avocado Mini Muffins

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.

INGREDIENTS

• 1 cup white whole wheat flour
• 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…
• 1/2 tsp vanilla extract
• 2/3 cup blueberries

DIRECTIONS

1. Heat oven to 375° F and spray or line a mini muffin tin.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Divide the mixture evenly between the cups of the mini muffin tin, and press down to pack it in firmly.
4. 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.
5. Pour the flour mixture into wet ingredients. Gently fold the ingredients together until just combined. Do not over-mix. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling 3/4 way to the top.
7. Place the muffin pan into the oven for 12-15 minutes or until just golden.
8. Let cool in the pan for 5 minutes before transitioning the muffins onto a cooling rack. Serve and enjoy!