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

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)

Steps

1. 1

   Preheat the oven to 350° Fahrenheit. Line muffin tin with paper muffin liners.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.