Healthy Blueberry Flaxseed Mini Muffins for Babies (Gluten-Free)
These Blueberry Flaxseed Mini Muffins were the first “sweet” baked treat we made for our son and he’s absolutely obsessed! They’re naturally gluten-free and made with almond flour and flaxseed, so they’re packed with healthy fats, fiber, and plant-based protein to support healthy growth. Lightly sweetened with pure maple syrup, they’re free from refined sugar and have just the right amount of natural sweetness. You can easily make them dairy-free by swapping the butter for olive oil if you prefer. Since they’re a little on the sweeter side, we like to serve them as a snack or a small treat after his main meal. They’re soft, moist, and perfectly bite-sized…definitely a recipe we’ll be making again!
This recipe makes about 37 mini muffins. We used this 24 mini muffin tray and had enough batter leftover to make 13 more in a second batch!
Check out our IG post for more details on how these came out! :)
Ingredients:
2 cups almond flour
2 tablespoons ground flaxseed
¼ teaspoon baking soda
⅛ teaspoon sea salt
¼ cup pure maple syrup
2 tablespoons unsalted butter, melted
2 eggs (beaten in a separate bowl)
1 cup dairy or non-dairy milk
½ cup blueberries (we used frozen but you can use fresh)
Instructions:
Preheat the oven to 350°F and line the mini muffin tray with paper liners
In a medium bowl, whisk together the almond flour, ground flaxseed, baking soda, and salt
In a separate bowl, mix the maple syrup, melted butter, beaten eggs, and milk until combined
Pour the wet ingredients into the dry mixture and gently fold together using a spatula (silicone works best) until just combined. Fold in the blueberries
Spoon the batter into the muffin liners, filling each about ¾ full
Bake for 15–18 minutes or until muffins are set (we made sure the internal temp is at least 165°F)
Store muffins in the fridge for up to 3 days, or freeze for up to 1 month
Tips:
We used the paper liners that came with our baking tray, but the muffins stuck to them…we recommend using non-stick or parchment paper liners like these, so your mini muffins release easily and look picture-perfect!
Recipe inspired from the Big Book of Organic Baby Food
