Description
These Avocado Banana Muffins are a moist, naturally sweetened treat perfect for a healthy snack or breakfast. Made with ripe avocado and bananas, they offer a creamy texture and subtle sweetness enhanced by honey and vanilla. The addition of dark chocolate chips adds a delightful touch of indulgence while keeping the recipe dairy-free and easily adaptable to gluten-free diets. Ideal for families and suitable for kids with substitutions, these muffins bake up fluffy with a tender crumb and a wholesome flavor.
Ingredients
Scale
Wet Ingredients
- 1 ripe avocado
- 150 g ripe banana (approx 1-2 small bananas, weighed with skin on)
- 2 eggs
- 2 tablespoons honey (can substitute maple syrup)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups plain flour
- 2 teaspoons baking powder
Optional
- ¼ cup dark chocolate chips (optional, ensure dairy-free if needed)
Instructions
- Prepare Wet Ingredients: Add the avocado, banana, eggs, honey, and vanilla extract to a food processor or blender.
- Blend Until Smooth: Blitz the mixture until completely smooth and creamy, ensuring no lumps remain.
- Mix Dry Ingredients: In a large bowl, sift the plain flour and baking powder. If you prefer, fork through the baking powder to combine evenly without sifting.
- Combine Wet and Dry: Pour the avocado and banana mixture into the bowl with the dry ingredients, including the chocolate chips if using. Mix gently until just combined to avoid overworking the batter, which helps achieve a tender muffin texture.
- Fill Muffin Tin: Spoon the batter evenly into a greased or lined 12-hole muffin tin, filling each cup nearly full.
- Bake the Muffins: Place the muffin tin in a preheated oven at 180 degrees Celsius (160 degrees Celsius fan bake) and bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean.
- Cool Before Removing: Allow the muffins to cool in the tray before carefully removing them to avoid breaking.
- Serve: Enjoy these muffins fresh or store in an airtight container for up to a few days.
Notes
- If serving to children under 1 year, substitute honey with maple syrup, regular sugar, or omit sweetener completely.
- This recipe is dairy-free provided the chocolate chips used are dark chocolate and dairy-free.
- The recipe works well with gluten-free baking mix, particularly those based on potato flour with other ingredients.
- Muffins can brown quickly if the oven is too hot; 180 degrees Celsius bake, or 160 degrees Celsius fan bake/thermowave is recommended for optimal results.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
