Gluten-Free Muffins for Kids (with Blueberries and Avocado)

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These gluten-free muffins for kids (with blueberries and avocado) are the perfect back-to-school muffins! Gluten and grain free, made with cultured dairy, and with low sugar, they’re great to serve to a class, too. These gluten-free muffins for kids are packed with fruits and veggies, including carrots, avocado, and blueberries! I think your family will love these gluten-free muffins for kids just as much as mine does.

When I was in grade school, I knew to anticipate two things each back-to-school season:

applesauce mini muffins and PB&J bars.

My mom made them each year and stuffed them into my lunchbox or let me snack on them at breakfast, a late-summer ritual that defined the transition from long summer days playing in the backyard, running through sprinklers, and letting popsicles drip down my fingers back to the routine of school, swinging with friends on the playground, and getting in trouble the day after “Letter R Day” for suggesting “sex” as a word that starts with the letter S.

#inappropriatesince1993

And big ol’ psh to the girls who called me out, like I didn’t hear it from y’all during recess. You know what happens to snitches ’round these parts…

I’m gonna call you out on the internet 24 years later. ?‍♀️

I’ve already detailed the extent of my obsession with those PB&J bars when I shared my own gluten-free & vegan version years back (really, though, you have to try these). But those applesauce mini muffins? They were so moist, with this perfectly slick surface, the tops rolled in a cinnamon-sugar mixture surely borrowed from the small Tupperware container mom kept in the cabinet at all times, never knowing when French toast might make its way onto our plates.

And so, with my son starting preschool this year, I wanted to start a little tradition of our own with back-to-school treats, opting for a gluten-free base, probiotic full-fat yogurt, and plenty of hidden fruits and veggies (Avocado! Carrots! Blueberries!). Horizon® Organic Yogurt Cups that I got at Walmart make it so easy to infuse a bit of fruity flavor in these muffins whilst keeping them moist and full of gut-friendly probiotics. And cultured dairy is typically so much easier to digest, making it a great choice for a variety of kiddos. Leo LOVES these, too, so they make a fantastic and quick breakfast I feel pretty awesome about.

In fact, I can see your Mom/Dad of the Year sash now after a delivery of these puppies to the classroom!

These come together so quickly and easily, the hardest part being actually waiting for them to finish baking. I based them off my beloved peach ginger paleo muffins, which are so tender and flavorful, and, thanks to their better-for-you ingredients, they work well as a quick breakfast or snack when you’re easing back into the swing of things.

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

5 from 1 vote

Gluten-Free Muffins for Kids (with Blueberries and Avocado)

Prep:15 minutes minutes

Cook:20 minutes minutes

Total:30 minutes minutes

These gluten-free muffins for kids are packed with fruits, veggies, and cultured dairy! I think your family will love these gluten-free muffins for kids just as much as mine does.

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24 mini muffins

Ingredients

• ▢ 2 cups superfine blanched almond flour
• ▢ 4 tablespoons coconut flour
• ▢ 1 teaspoon baking soda
• ▢ 1 pinch salt
• ▢ 1 pinch cinnamon
• ▢ 6 ounces Horizon Organic Yogurt Cups in Blueberry or 6 ounces organic blueberry yogurt of choice
• ▢ 2 large eggs at room temperature
• ▢ 1 large avocado peeled, pit removed, flesh mashed
• ▢ 1-2 tablespoons refined coconut oil
• ▢ ⅓ cup honey
• ▢ ⅛ teaspoon lemon zest from approximately ½ of one lemon
• ▢ 2  teaspoons pure vanilla extract
• ▢ ½ cup grated carrots
• ▢ 1  cup fresh blueberries or defrosted if frozen

Instructions 

• Preheat the oven to 350° Fahrenheit. Line muffin tin with paper muffin liners.
• Add 2 cups superfine blanched almond flour, 4 tablespoons coconut flour, 1 teaspoon baking soda, 1 pinch salt, and 1 pinch cinnamon to medium mixing bowl. Whisk until well blended.
• Add 6 ounces Horizon Organic Yogurt Cups in Blueberry, 2 large eggs, 1 large avocado, 1-2 tablespoons refined coconut oil, ⅓ cup honey, ⅛ teaspoon lemon zest, and 2  teaspoons pure vanilla extract to large mixing bowl. Whisk until ingredients are fully incorporated.
• Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in ½ cup grated carrots and 1  cup fresh blueberries.
• Scoop into prepared muffin tins, filling almost completely full. They will rise, but they will create lovely domed tops. Bake 20-27 minutes or until a toothpick inserted in the middle comes out clean.
• Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.

Notes

• Bake Time: My mini muffins took about 20 minutes to bake, while my larger, bakery-style muffins took more like 27.

Nutrition Information

Serving Size: 1mini muffin, Calories: 118kcal, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 16mg, Sodium: 70mg, Potassium: 166mg, Total Carbs: 10g, Fiber: 2g, Sugar: 6g, Net Carbs: 8g, Vitamin A: 484IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik