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Avocado Blueberry Mini-Muffins

I love having a stock of muffins in the freezer for school lunches. And these mini-muffins are also the perfect size for little hands. I've added a bit of fortified infant cereal to replace some flour for added iron, which is optional. With the extra iron plus the berries & avocado, these are a nutritious snack for you and your little ones!

Ingredients

1.5 cups flour

½ cup fortified infant cereal if you're feeding a Babyled Weaner (or extra flour)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 ripe avocado, peel and pit removed

1/2 cup sugar

1 egg

1 tsp vanilla extract

1/2 tsp cinnamon

1 cup plain yogurt

1 cup blueberries (fresh or frozen)

Directions

  1. Preheat oven to 375 degrees F and spray or line a mini muffin tin.
  2. Combine flour, infant cereal, baking powder, baking soda, cinnamon and salt in a medium bowl.
  3. In another large bowl, beat avocado. Add sugar and beat again. Add egg, vanilla, yogurt and vanilla and beat until well mixed.
  4. Add flour mixture into wet mixture until just combined.
  5. Fold in Blueberries
  6. Spoon into muffin tins and bake for about 13 minutes until golden brown.

Makes 36 mini muffins

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