Blueberry, Avocado, and Banana Muffins

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and downtime, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health, and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit

Blueberry, Avocado, and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

1 1/4 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium banana (about 1/3 cup), peeled
1 large avocado (about 3/4 cup), peeled and pitted
3/4 cup unsweetened applesauce
1 large egg
1/4 cup milk
1 cup blueberries

Preheat oven to 350 F. Prepare a standard muffin tin with paper liners.

In a bowl, whisk flour, oats, baking powder, baking soda, and salt.

In a separate bowl, mash banana and avocado together. Add applesauce, egg, and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.

Bake 25-30 minutes. Allow to cool completely. Store leftovers in an airtight container for up to 3 days.


Source: American Egg Board