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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.

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

40aprons.com/gluten-free-muffins-for-kids/
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.
Prep 15 minutes
Cook 20 minutes
Total 30 minutes
Recipe Makes (Approximate): 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.

Recipe Notes

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

Nutrition Information (Approximate)

Serving Size: 1mini muffinCalories: 118calProtein: 4gFat: 7gSaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 70mgPotassium: 166mgTotal Carbs: 10gFiber: 2gSugar: 6gNet Carbs: 8gVitamin A: 484IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/gluten-free-muffins-for-kids/