Just a few weeks ago I introduced Bennett to blueberries, since then he wants them whenever he sees the container come out of the fridge. If I allowed him, he would eat just that for breakfast, lunch, and dinner. The same goes for avocado, if he sees me pull out an avocado he will stop what he is eating and only want that. Oh, he also likes bread. Is there anything he doesn’t like?
That being said, I love blueberry muffins! With some sugar crumble on top, a hot cup of coffee, and some cinnamon butter. I wanted to use what I had left from the blueberries, and my soon to be bad avocados. So I whipped up some blueberry muffins. Instead of sugar, I substituted applesauce. This makes them a lot healthier then the blueberry muffin you would make yourself. The good thing about toddlers? They don’t know what the good stuff tastes like yet! I will forewarn you, Bennett inhaled these. Me? I will stick to my muffins with the
calories good stuff please.
Bennett’s Blueberry Avocado Muffins
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ripe avocado, seeded and peeled
1/2 cup applesauce
1 tsp vanilla extract
1/2 tsp cinnamon
1 YoBaby yogurt any flavor
1 pint organic blueberries
Heat oven to 375 and spray or use a nonstick mini muffin tin.
In a bowl stir flour, baking powder, baking soda, and salt.
Place avocado and applesauce in your mixer and beat until smooth and creamy.
Add in the egg. Add the vanilla, yogurt, and cinnamon and mix well.
Pour in the flour mixture a little at a time mixing until all is combined. Fold in the blueberries. Using a small spoon, spoon mix into muffin tin.
Bake for 15 minutes, or until a toothpick comes out clean. After 5 minutes, take out and cool on cooling rack.
After completely cool, store in freezer in a gallon freezer bag or freezer safe container.