when it comes to eating. I'm by no means a perfect mom but I do try to give him wholesome food when I can. Last week I was gifted a dozen avocados from my landlords uncle, and so I went on a mission to find a good recipe to use them in.
I cam across this Blueberry Avocado Mini Muffins at Baby Foode and adapted it to make it work for us.
Blueberry & Avocado Muffins
2 cups whole wheat flower
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ripe organic avocado, seeded and peeled (I used 1 1/2 because they were on the small side)
1/3 cup organic coconut sugar (original recipe called for 1/2 cup of organic raw sugar)
1 egg
1 tsp vanilla extract
1/2 tsp cinnamon
1 cup plain whole fat yogurt [I used Fage]
1 pint or 1 1/4 cup organic blueberries (I used frozen)
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.
Bake for 15 minutes for mini muffins (check to be sure they are done mine took longer) or 25-30 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 (I stored in the fridge due to how quickly food spoils here in HI)
*I did notice my batter seemed to be pretty thick and upon doing a little research it looks like it may be due to the coconut sugar as it absorbs a lot of water. They still came out fine, just an fyi :-)
Toby loves them, he is able to eat them fine with only 2 teeth and the only downside is the mess he makes ;-)
Let me know if you try these for yourself or your little one and how you liked it!
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