Avocado Banana Muffins Recipe

If you’re on the hunt for a wholesome, tasty treat that’s also sneaky healthy, you’ve got to try this Avocado Banana Muffins Recipe. I absolutely love how these muffins are moist, naturally sweet, and so easy to whip up. When I first made them, I was amazed at how the avocado adds this subtle creaminess without overpowering the banana’s sweetness. Stick with me, and I promise you’ll want to make them again and again.

this …

Ingredients You’ll Need

Each ingredient in this Avocado Banana Muffins Recipe works together to create a perfectly balanced flavor and texture. You’ll find that the natural sweetness of banana and honey pairs so well with the creamy avocado, while the baking powder gives the muffins a lovely rise without heaviness.

• Ripe avocado: Make sure it’s nice and soft for easy blending and that creamy texture.
• Ripe banana: The riper the better—brown spots mean natural sweetness and flavor.
• Eggs: These bind everything together and add a bit of protein.
• Honey: Adds natural sweetness; you can swap for maple syrup if needed.
• Vanilla extract: A splash to brighten the flavors and add warmth.
• Plain flour: You can experiment with gluten-free mixes if preferred.
• Baking powder: The secret to a light, fluffy crumb when mixed in well.
• Dark chocolate chips (optional): Adds a touch of indulgence that my family always asks for.

Variations

I love how forgiving this Avocado Banana Muffins Recipe is, so I often tweak it depending on what’s in the pantry or what my family prefers. Feel free to play around—you’ll find some versions you love even more depending on the add-ins!

• Nutty Twist: Add chopped walnuts or pecans for a crunchy surprise; my husband swears this is the best way.
• Spiced Up: A pinch of cinnamon or nutmeg makes these muffins feel like fall in every bite.
• Extra Sweetness: Toss in raisins or dried cranberries if you want a fruity pop.
• Dairy-Free Option: Stick with dark chocolate chips that are dairy-free, and you’ve got yourself allergy-friendly muffins.
• Gluten-Free Version: I’ve tried a potato flour-based gluten-free baking mix that works beautifully without changing the texture.

How to Make Avocado Banana Muffins Recipe

Step 1: Blend the Wet Ingredients to Perfection

Start by scooping the ripe avocado and peeling your bananas—then toss these into a food processor or blender along with the eggs, honey, and vanilla. Blitz everything until you get a smooth, luscious mixture. This is key because you want the avocado completely pureed so the muffins bake evenly, and you won’t get any pesky lumps. I like to scrape down the bowl once or twice so every bit blends together.

Step 2: Mix Dry Ingredients Carefully

Next, sift your flour and baking powder into a large bowl. If you’re short on time or don’t have a sifter, don’t worry—just fork through the baking powder to distribute it evenly through the flour. This helps the muffins rise nicely without any bitter baking powder pockets.

Step 3: Combine Wet and Dry with a Gentle Hand

Pour your avocado-banana mix into the bowl with dry ingredients and add the chocolate chips if using. Now, here’s a trick I learned: mix just until combined. It can be tempting to keep stirring when you see a few flour streaks, but overmixing develops gluten and makes muffins tough rather than soft. Gently folding the batter preserves that tender crumb everyone loves.

Step 4: Bake and Cool Like a Pro

Spread the batter evenly into a greased or lined 12-hole muffin tin. Pop it into your oven preheated to 180°C (350°F) and bake for 20-25 minutes. I find that ovens vary, so start checking at 20 minutes by inserting a skewer—it should come out clean or with just a few moist crumbs. Once baked, resist the urge to peel them out immediately; let them cool in the tray for at least 10 minutes. This helps them set so they don’t fall apart when you remove them.

How to Serve Avocado Banana Muffins Recipe

Garnishes

I like to keep it simple with these muffins—sometimes a light dusting of powdered sugar works wonders for presentation. When I want to get fancy, I’ll drizzle a little honey or spread some almond butter on top. The sweetness complements the banana-avocado flavor beautifully without overpowering it.

Side Dishes

These muffins pair perfectly with a cup of coffee or herbal tea for breakfast or snack time. For a fuller meal, try them alongside a fresh fruit salad or a smoothie bowl to keep things light and nutritious.

Creative Ways to Present

For birthday parties or special occasions, I love displaying these muffins in a colorful cupcake stand decorated with fresh berries and mint leaves. You could also add edible flowers for a whimsical touch—your guests will definitely be impressed!

Make Ahead and Storage

Storing Leftovers

I store any leftover muffins in an airtight container on the counter for up to 2 days. If it’s a warmer day, I pop them in the fridge to keep fresh longer; just note that refrigeration can change the texture slightly, but they’re still delicious.

Freezing

Freezing works like a charm—once completely cool, wrap each muffin tightly in plastic wrap and place them all in a freezer bag. They keep great for up to 3 months. When I’m ready, I thaw them in the fridge overnight or at room temperature for a few hours.

Reheating

To reheat, I pop muffins in the microwave for about 15 seconds or warm them in a 160°C oven for 5-7 minutes. This refreshes their softness without drying them out. If you like melted chocolate chips, microwave heating is your best bet!

FAQs

Final Thoughts

Honestly, this Avocado Banana Muffins Recipe has become one of my go-to snacks because it’s just so easy and reliable. I love sneaking avocado into baked goods—it’s a little secret ingredient that ups the nutrition without compromising taste. I hope you find as much joy in baking and eating these muffins as I do! Next time you want a quick, healthy treat, give this recipe a shot—you’ll be glad you did.

Print