I recently crafted these mini muffins bursting with ripe avocado, fresh blueberries, and a hint of unsweetened applesauce. The blend of whole wheat and all-purpose flours along with a dash of vanilla and honey provides a unique twist on healthy baby food dining that fits perfectly into busy morning routines.

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I’ve always loved a recipe thats both fun and healthy, and these Avocado + Blueberry Yummy Toddler Mini Muffins hit the spot. I mix together mashed avocado (about 1/2 cup), one large egg, and 1/4 cup unsweetened applesauce with a couple of tablespoons of honey and a splash of vanilla extract.

The batter gets its structure from a blend of 3/4 cup whole wheat flour and 1/4 cup all-purpose flour, stirred in with 1/2 teaspoon baking soda and 1/4 teaspoon salt before I gently fold in 1/2 cup fresh blueberries. These little muffins are not only easy to whip up but they make an ideal snack for even the pickiest eaters during baby led weaning or as a toddler breakfast.

Theyre perfect for on-the-go mornings and busy days. Each bite carries a burst of flavor and the bonus of using nutrient-packed ingredients that you can feel good about.

Enjoy!

Why I Like this Recipe

1. I love that these muffins are packed with healthy fats and fruits. Avocado makes them super creamy, and the blueberries add a burst of sweetness that makes them taste awesome, even when they’re small.
2. I really like how quick and easy it is to whip up these muffins. I can mix all the ingredients together without fuss and have a healthy snack ready for busy mornings or on-the-go days.
3. I appreciate that these muffins are perfect for little hands. Their tiny size and yummy taste makes them ideal for toddler snacks and even for my own healthy eating routine.

Ingredients

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Avocado adds creamy texture along with healthy fats and fiber power.
Egg provide protein and structure to help muffins rise nicely.
Unsweetened applesauce keeps muffins moist and adds natural subtle sweetness.
Honey sweetens naturally and enhances flavor without being too overwhelming.
Whole wheat flour gives a nutty flavor and boosts dietary fiber content.
Blueberries add bursts of antioxidants and vitamins making muffins vibrant and tasty.
Vanilla extract deepens sweetness and warms overall flavor with a hint of spice.
All purpose flour lightens texture and works with whole wheat for a balanced bite.
Baking soda and salt help leaven muffins and enhance flavor in a subtle way.

Ingredient Quantities

1 ripe avocado (about 1/2 cup mashed)

1 large egg

1/4 cup unsweetened applesauce

2 tablespoons honey

1/2 teaspoon vanilla extract

3/4 cup whole wheat flour

1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fresh blueberries

How to Make this

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1. Preheat your oven to 375°F and lightly grease a mini muffin tin.

2. In a bowl, mash the ripe avocado until smooth (about 1/2 cup mashed).

3. Crack the egg into the bowl and add the unsweetened applesauce, honey, and vanilla extract. Mix until well combined.

4. In another large bowl, stir together the whole wheat flour, all-purpose flour, baking soda, and salt.

5. Pour the avocado mixture into the dry ingredients and stir until just combined. Dont overmix or your muffins might turn out dense.

6. Gently fold in the fresh blueberries making sure not to break them apart too much.

7. Spoon the batter into the mini muffin tin, filling each cup almost to the top.

8. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean when inserted in the center.

9. Let the muffins cool in the tin for a few minutes then transfer to a wire rack to cool completely.

10. Enjoy these yummy mini muffins as a healthy snack perfect for little hands and hectic mornings.

Equipment Needed

1. Oven – Preheat it to 375°F so you can bake your muffins right
2. Mini muffin tin – You’ll need one that’s lightly greased for the batter
3. Mixing bowl – Use one to mash the avocado until it’s smooth
4. Fork or potato masher – For mashing the ripe avocado
5. Whisk or mixing spoon – To beat the egg, applesauce, honey, and vanilla together
6. Large bowl – For combining the whole wheat flour, all-purpose flour, baking soda, and salt
7. Measuring cups and spoons – Essential for getting the ingredient amounts right
8. Spatula – Useful for gently folding in the blueberries
9. Toothpick – To test if the muffins are baked through
10. Wire rack – For cooling the muffins after they come out of the tin

FAQ

What exactly makes these muffins toddler friendly?

They're made with natural ingredients like ripe avocado and unsweetened applesauce that help keep them moist and nutritious while avoiding refined sugars.

Can I swap the honey if my toddler is under one?

Yes, you can substitute honey with maple syrup or even a mashed banana if your little one is under one since honey isn't recommended for infants.

How long should i bake these mini muffins?

Bake them in a preheated 350°F oven for about 15 to 20 minutes until a toothpick inserted in the centre comes out clean.

Can I make these muffins ahead of time?

Sure, you can bake them a day ahead and store in an airtight container, they also freeze well and just need reheating in the microwave.

What size do i get with this recipe?

Typically, this recipe makes about 12 mini muffins, but this can vary a little depending on the size of your muffin tin cups.

Avocado + Blueberry Yummy Toddler Mini Muffins Recipe Substitutions and Variations

If you dont have a ripe avocado, try using 1/2 cup mashed banana – it gives a similar moisture level with a bit more sweetness.
Missing an egg? Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it gels up, then use that in place of one egg.
No unsweetened applesauce on hand? Mashed banana works pretty well too or you can swap in a few spoonfuls of plain yogurt.
If you need to replace the honey, you can use an equal amount of maple syrup or agave nectar – both help keep the muffins moist and tender.
If fresh blueberries arent available, feel free to use frozen ones instead. Just make sure to thaw and pat them dry so your batter doesnt get too runny.

Pro Tips

1. Try to use eggs and avocados that are all at room temperature so they mix together more smoothly.
2. When you’re folding in the blueberries, be super gentle so they don’t all burst and turn the batter blue.
3. If your muffins come out a bit dense, check your mixing technique next time and stir only until everything’s just combined, it makes a big difference.
4. Using a mini muffin tin liner can help you pop out your muffins easier without them sticking.

Avocado + Blueberry Yummy Toddler Mini Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Oven – Preheat it to 375°F so you can bake your muffins right
2. Mini muffin tin – You’ll need one that’s lightly greased for the batter
3. Mixing bowl – Use one to mash the avocado until it’s smooth
4. Fork or potato masher – For mashing the ripe avocado
5. Whisk or mixing spoon – To beat the egg, applesauce, honey, and vanilla together
6. Large bowl – For combining the whole wheat flour, all-purpose flour, baking soda, and salt
7. Measuring cups and spoons – Essential for getting the ingredient amounts right
8. Spatula – Useful for gently folding in the blueberries
9. Toothpick – To test if the muffins are baked through
10. Wire rack – For cooling the muffins after they come out of the tin

Ingredients

1 ripe avocado (about 1/2 cup mashed)
1 large egg
1/4 cup unsweetened applesauce
2 tablespoons honey
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries

Directions

Preheat your oven to 375°F and lightly grease a mini muffin tin.
In a bowl, mash the ripe avocado until smooth (about 1/2 cup mashed).
Crack the egg into the bowl and add the unsweetened applesauce, honey, and vanilla extract. Mix until well combined.
In another large bowl, stir together the whole wheat flour, all-purpose flour, baking soda, and salt.
Pour the avocado mixture into the dry ingredients and stir until just combined. Dont overmix or your muffins might turn out dense.
Gently fold in the fresh blueberries making sure not to break them apart too much.
Spoon the batter into the mini muffin tin, filling each cup almost to the top.
Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean when inserted in the center.
Let the muffins cool in the tin for a few minutes then transfer to a wire rack to cool completely.
Enjoy these yummy mini muffins as a healthy snack perfect for little hands and hectic mornings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.