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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.
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.
Gluten-Free Muffins for Kids (with Blueberries and Avocado)
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.
- 2 cups almond flour
- 4 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 Horizon Organic Yogurt Cups in Blueberry , or 6 ounces organic blueberry yogurt
- pinch salt
- pinch cinnamon
- 1/8 teaspoon lemon zest , about 1/2 lemon
- 2 large eggs , room temperature
- 1 avocado , peeled, seeded, and mashed
- 1 T coconut oil
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 1/2 cup grated carrots
- 1 cup blueberries
Preheat the oven to 350°. Line a muffin tin with muffin liners.
In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, and pinch cinnamon.
In a large bowl, whisk together the wet ingredients: eggs, coconut oil, mashed avocado, honey, and vanilla extract.
Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in the grated carrots and 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. My mini muffins took about 20 minutes to bake, while my larger, bakery-style muffins took more like 27.
Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.