Sugarfoot

For the Casually Inclined

Toddler Blueberry Avocado Muffins

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This might seem like a weird combination, but these muffins are delicious. C loves them, and he can sometimes be a challenge. He loved avocado when I first introduced solids but lately he rather flick it across the room than eat it.  He eats blueberries by the barrel so I rolled the dice with these and it worked out. 

(SOURCE: Baby Foodie)

Ingredients:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 ripe avocado, seeded and peeled
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon 
  • 1 cup plain yogurt (I used Greek)
  • 1 1/4 cup blueberries

For the organically inclined,

  • 2 cups organic flour (whole wheat, unbleached, gluten free mix)
  • 2 tsp baking power
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 ripe organic avocado, seeded and peeled
  • 1/2 cup organic raw sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 cup plain yogurt (I used Greek)
  • 1 1/4 cup organic blueberries

Directions:

Heat oven to 375 and spray or line a regular or mini muffin tin.

In a medium bowl combine flour, baking powder, baking soda and salt. 

In a large bowl, scoop out avocado, discarding seed, and beat until smooth and creamy. Add sugar and beat well. Beat in egg until completely combined. Add vanilla, yogurt and cinnamon and blend well. 

Pour in the flour mixture 1/3 at a time, mixing until just combined. Gently fold in blueberries. Spoon into muffin tin, filling 3/4 way to the top. Sprinkle raw sugar on top of each muffin (optional)

Bake for 15 minutes for mini muffins or 20-25 (I did 22 and it was enough) minutes for regular muffins, or until toothpick domes out clean. Let cool in pan for 5 minutes before transitioning to rack. 

Makes 36 mini muffins or 12 regular muffins. Store in air-tight container on counter for 1 week.