I just baked avocado and blueberry mini muffins, bursting with wholesome goodness. With mashed avocado, fresh blueberries, and a hint of maple syrup, these treats mix whole wheat and all-purpose flours for a tender crumb. Perfect for a toddler breakfast, they blend natural ingredients into a delicious bite-sized snack.

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I recently came up with these Avocado and Blueberry Yummy Toddler Mini Muffins that I think you’ll find pretty rad. I mixed 1 ripe avocado (about ½ cup mashed) with 1 large egg and 1/3 cup unsweetened applesauce to create a moist base, then stirred in 1/4 cup maple syrup and 1 teaspoon vanilla extract for a hint of sweetness.

Combining 1 cup whole wheat flour with 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and a pinch of 1/4 teaspoon salt really makes these muffins rise just right. Once the batter was looking smooth, I gently folded in 1 cup fresh blueberries and added 2 to 3 tablespoons milk as needed for the perfect consistency.

These little health bombs are ideal for baby led weaning and on-the-go toddler eating, making them a must-try for busy mornings and healthy kid-friendly snacks.

Why I Like this Recipe

I like this recipe because it’s a great mix of healthy and tasty stuff that makes me feel good knowing I’m feeding my family something real nutritious without sacrificing flavor. I really dig how the avocado adds a natural creaminess which makes the muffins super moist and not dry like some other recipes I’ve tried. I love that it’s really easy and fast to whip up on busy mornings when I’m running around trying to get everyone ready. And honestly I think they’re just the perfect size for little hands, plus the burst of fresh blueberries always gives me that extra smile when I see my kids enjoy them.

Ingredients

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Avocado: Contains healthy fats, fiber, and creamy texture for moisture.
Egg: Offers protein for growth, binding ingredients and a rich color.
Applesauce: Provides natural sweetness and moisture while keeping muffins soft.
Whole Wheat Flour: Adds fiber and complex carbohydrates, making muffins healthier.
Blueberries: Full of antioxidants and vitamins, they add a burst of flavor.
Maple Syrup: Contributes natural sweetness, balancing the tang of blueberries and applesauce.
Vanilla Extract: Adds aromatic flavor and highlights each ingredient.
Milk: Helps adjust batter thickness for perfect mini muffins texture.
All-Purpose Flour: Keeps muffins light and tender alongside whole wheat flour.
Baking Powder, Baking Soda, and Salt: Help muffins rise and set a perfect crumb.
Overall: A delish, nutritious muffin perfect for little hands to enjoy.

Ingredient Quantities

1 ripe avocado (about ½ cup mashed)

1 large egg, at room temperature

1/3 cup unsweetened applesauce

1/4 cup maple syrup (or honey if your kid is over one)

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries

2 to 3 tablespoons milk (as needed for the right batter consistency)

How to Make this

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1. Preheat your oven to 350°F and line a mini muffin pan with paper liners or lightly grease it.

2. In a medium bowl, peel and mash one ripe avocado until there are only small lumps left, about ½ cup mashed.

3. Crack one large egg into the bowl with the avocado then add 1/3 cup unsweetened applesauce, 1/4 cup maple syrup (or honey if your kid is over one) and 1 teaspoon vanilla extract. Stir these together until well mixed.

4. In a separate bowl, combine 1 cup whole wheat flour, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

5. Pour the wet mixture into the dry ingredients and mix slowly until just combined. If the batter seems too thick, add 2 to 3 tablespoons of milk a little at a time until you get the right consistency.

6. Gently fold in 1 cup fresh blueberries into the batter. Be careful not to overmix so the blueberries stay mostly intact.

7. Spoon the batter evenly into the mini muffin pan, filling each cup almost to the top but not overflowing.

8. Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and let them cool in the pan for a couple of minutes, then transfer them to a wire rack to cool completely.

10. Serve the mini muffins as a fun and healthy snack for toddlers or enjoy them on busy mornings while you’re on the go.

Equipment Needed

1. Oven set to 350°F since you need it preheated
2. Mini muffin pan along with paper liners or a greasing method
3. A medium bowl for mashing the avocado and mixing wet ingredients
4. A second bowl for combining your dry ingredients
5. A fork or potato masher to mash the avocado
6. Measuring cups and spoons to accurately measure out each ingredient
7. A spatula or wooden spoon to stir the batter and gently fold in the blueberries
8. A toothpick to test the muffins for doneness
9. A wire cooling rack to let the muffins cool after baking

FAQ

Q: How do I know when these muffins are done?

A: They should turn golden and a toothpick inserted into the center comes out clean. Sometimes they might look a little different so make sure they feel firm.

Q: Can I use honey instead of maple syrup?

A: Yes, but only use honey if your kid is over one year old because of the risk of botulism.

Q: Are frozen blueberries an okay substitute for fresh ones?

A: You can use them if you have to, but defrost them and drain off any extra water first so your batter doesn't get too watery.

Q: How can I adjust the batter if it seems too thick or too runny?

A: Just add 1 to 2 tablespoons of milk at a time until you get the right consistency. It dont take too much so go slow.

Q: Can I bake these as larger muffins instead of mini ones?

A: Sure you can, but you will need to increase the baking time by a few minutes, about 18 to 20 minutes total, and keep an eye on them.

Avocado + Blueberry Yummy Toddler Mini Muffins Recipe Substitutions and Variations

If you dont have a ripe avocado on hand, try mashed banana instead. It gives a similar creamy texture but does change the flavor a little.
If you’re out of maple syrup, plain honey works fine (just make sure your kid is over one year old before using honey).
Don’t have unsweetened applesauce? You could use plain, nonfat Greek yogurt for a tangy twist, though it might make the muffins a bit denser.
If whole wheat flour isn’t available, spelt flour is a neat alternative and it keeps the muffins light and tender.
You can swap regular milk with any unsweetened nut milk if you need a dairy free option, just add it gradually to reach the right consistency.

Pro Tips

1. Make sure your avocado is super ripe, cause if its a bit firm it’ll be harder to mash smooth and might leave chunks in your batter that could mess with the texture.
2. When you fold in the blueberries, do it gently and slowly so you dont crush them; otherwise you get blue streaks all over and the muffins lose their look.
3. If your batter seems way too thick, add a little milk at a time instead of dumping it in all at once; this helps avoid a runny mess and gives you a better muffin consistency.