When the avocado gets a glow-up in muffin form🤭… and your toddler has no idea. 🫐💚 Toddler-approved and mom-tested, these blueberry avocado muffins are a new favorite! TRY THE RECIPE⬇️⬇️ Ingredients: 1 ripe avocado (mashed) 1/3 cup maple syrup 1/4 cup coconut oil or melted butter 1 large egg 1 teaspoon vanilla extract 1/2 cup milk (or milk alternative) 1 cup all-purpose flour (or whole wheat flour) 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon cinnamon (optional) 1/2 cup fresh or frozen blueberries Instructions: 1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly. 2. Prepare the Wet Ingredients: In a large bowl, add your mash avocado maple syrup , coconut oil, egg, vanilla, and milk until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the blueberries. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool completely before serving to your toddler. ✨️Storage: Store in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. Freeze for up to 3 months and reheat as needed. ✨️Toddler Tips: These muffins are soft and perfect for tiny hands. Add a small dollop of cream cheese or yogurt on top for extra fun!
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