If you’re on the hunt for a wholesome, moist, and naturally sweet treat, you’re going to want to try this Avocado Banana Muffins Recipe. I absolutely love how these muffins come out super tender with a subtle fruity flavor and that creamy avocado texture that sneaks in a little boost of nutrition. Whether you’re craving a quick breakfast, a healthy snack, or something to pack in the lunchbox, these muffins hit the spot every time.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of everyday staples, with no fancy substitutions.
- Moist & Tender: The avocado keeps these muffins irresistibly soft and fluffy every single time.
- Naturally Sweet: Ripe bananas and honey provide just the right amount of sweetness without refined sugar overload.
- Family-Friendly: I love that these are dairy-free and can easily be made gluten-free, perfect for picky eaters and different diets.
Ingredients You’ll Need
The magic behind this Avocado Banana Muffins Recipe is in the balance of creamy avocado and naturally sweet bananas paired with simple baking essentials—all pulling together to create muffins that are both tender and tasty. Picking ripe fruit is key to getting that perfect flavor and texture.
- Ripe avocado: Make sure it’s soft to the touch; this gives the muffins their moistness and subtle richness.
- Ripe banana: The riper, the better—the spots mean it’s sweeter, which is delicious here.
- Eggs: These bind everything together; I always use large eggs at room temperature for the best mix.
- Honey: Adds natural sweetness and pairs beautifully with banana; you can swap for maple syrup if you prefer.
- Vanilla extract: Just a splash brings out the sweetness and rounds the flavors.
- Plain flour: I sometimes use gluten-free baking mix with success if I need to keep it gluten-free.
- Baking powder: Essential for giving the muffins a lovely lift and fluffy texture.
- Dark chocolate chips (optional): My family goes nuts for these little melty pockets, but feel free to skip them if you want a healthier treat.
Variations
I’m a big fan of making this avocado banana muffins recipe my own depending on what I have at hand and who I’m baking for. It’s a flexible recipe that welcomes all kinds of tweaks and swaps.
- Nutty Twist: Adding chopped walnuts or pecans adds a wonderful crunch and nutty flavor—my kids love that contrast!
- Gluten-Free Option: I’ve tested this recipe with a potato-flour based gluten-free baking mix and it worked like a charm.
- Lower Sweetness: If you prefer less sweet, go easy on the honey or leave out the chocolate chips; the bananas bring plenty of natural sweetness.
- Spiced Muffins: Sprinkle in a bit of cinnamon or nutmeg for a warm, cozy flavor—perfect for cooler mornings.
How to Make Avocado Banana Muffins Recipe
Step 1: Blend the Wet Ingredients to Perfection
Start by peeling and pitting your avocado, then add it to your food processor or blender along with peeled, ripe bananas, eggs, honey, and vanilla extract. Blitz everything until you get a smooth, creamy mixture. I love this step because it ensures the flavors are well combined and that you don’t get any lumps—plus it makes mixing later a breeze.
Step 2: Prepare the Dry Ingredients
In a large bowl, sift your flour and baking powder together. If you’re feeling lazy like I sometimes am, just fork through the baking powder really well to evenly distribute it. This little step is important because you want those muffins to rise evenly and have a light texture.
Step 3: Combine Dry and Wet Mixtures
Now pour your avocado-banana blend into the dry ingredients. Add any dark chocolate chips if you’re using them. Gently fold the mixture just until combined—remember, this is the secret to a fluffy muffin! Over-mixing can make the muffins tough and dense, so keep it light and easy.
Step 4: Bake to Golden Perfection
Spoon the batter into a lined or greased 12-hole muffin tin. Pop it into a preheated oven at 180°C (350°F) for about 20-25 minutes. I’ve found that keeping the temperature steady avoids the tops browning too fast while the inside stays undercooked. A toothpick inserted should come out clean when done. Let them cool in the tin for a few minutes—this helps them hold shape and makes removal easier.
Pro Tips for Making Avocado Banana Muffins Recipe
- Choose Ripe Fruits: I learned that ripe avocados and bananas make all the difference in sweetness and moisture—don’t rush this step.
- Don’t Overmix: Folding in the dry ingredients lightly keeps your muffins tender, so resist the urge to stir vigorously.
- Watch Your Oven Temperature: My oven tends to brown muffins too fast, so I lower the heat if needed and keep an eye on them towards the end.
- Cool Before Removing: Let muffins cool in the tin to prevent them from breaking apart—trust me, this little patience moment pays off.
How to Serve Avocado Banana Muffins Recipe
Garnishes
I often sprinkle a few extra chocolate chips on top before baking for a melty, inviting look. Fresh berries or a light dusting of cinnamon sugar on top works beautifully if I want to dress them up. Sometimes, a slather of almond butter or a dollop of Greek yogurt on the side turns these muffins into a mini dessert or breakfast treat.
Side Dishes
These muffins are great on their own, but for a fuller snack or breakfast, I like to pair them with a cup of herbal tea, a smoothie, or a simple green salad if I’m serving them at brunch. They also go surprisingly well with a bit of savory—think avocado toast nearby or a side of scrambled eggs.
Creative Ways to Present
For special occasions, I’ve served these muffins warm in a rustic basket lined with a colorful cloth, alongside fresh fruit and honey pots. Wrapping each muffin individually in parchment paper tied with twine makes for a charming homemade gift. You can even cut them in half, spread with cream cheese and avocado slices, and top with microgreens for a savory twist.
Make Ahead and Storage
Storing Leftovers
I store leftover avocado banana muffins in an airtight container at room temperature for up to 2 days, and they stay soft and delicious. If the kitchen’s warm, I pop them in the fridge but bring them back to room temp before eating—they keep their texture splendidly well.
Freezing
Freezing is an easy option! I let the muffins cool fully, then wrap each one in plastic wrap before placing them in a freezer-safe bag. When I want a quick snack, I pull a muffin out and thaw it on the counter for a couple of hours or overnight in the fridge. They retain their flavor and moisture surprisingly well after freezing.
Reheating
To reheat, I pop the muffin in a toaster oven or conventional oven for about 5-7 minutes at 160°C (320°F), just until warmed through. Microwaving also works in a pinch, but I like the oven method better because it helps keep a slight crisp edge without drying them out.
FAQs
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Can I use frozen avocado or banana for this Avocado Banana Muffins Recipe?
While fresh ripe avocado and banana work best for flavor and texture, you can use previously frozen fruit as long as it’s fully thawed and drained of excess liquid. Keep in mind that frozen fruit may make the batter slightly wetter, so you might want to add a touch more flour to compensate.
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Is the honey necessary in this recipe?
Honey adds natural sweetness and a nice depth of flavor, but it’s not absolutely necessary. You can substitute with maple syrup or regular sugar if you prefer. For babies under 1 year, avoid honey and opt for maple syrup or leave out sweeteners altogether.
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Can I make this recipe vegan?
Since this recipe uses eggs, it’s not vegan as is. However, you could experiment with egg replacements like flax eggs or chia seeds mixed with water, though this might affect texture. I haven’t tried a completely vegan version yet but would recommend adjusting baking times and liquid ratios carefully.
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How do I know when the muffins are done?
The best test is to insert a toothpick or skewer into the center of a muffin—it should come out clean or with just a few moist crumbs. The tops should be golden and spring back lightly when touched.
Final Thoughts
This Avocado Banana Muffins Recipe has become one of my go-to favorites because it combines wholesome ingredients with a texture and flavor that satisfy any craving without guilt. I love sharing these with friends and family, especially when I want to sneak in good-for-you ingredients in a yummy way. I really hope you enjoy making these as much as I do—there’s something special about whipping up a batch of muffins that are both nourishing and delicious, right in your own kitchen. So next time you have ripe avocados and bananas hanging around, give this recipe a try—you won’t regret it!
Print
Avocado Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 9 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Avocado Banana Muffins are a healthy, moist, and naturally sweet treat perfect for breakfast or as a snack. Made with ripe avocado and banana, they provide a good source of healthy fats and natural sweetness without refined sugar. The recipe includes simple ingredients and is easy to prepare, baked to golden perfection for a fluffy muffin with optional dark chocolate chips for a delicious twist.
Ingredients
Wet Ingredients
- 1 ripe avocado
- 150 g ripe banana (approx 1-2 small bananas, weighed with skin on)
- 2 eggs
- 2 tablespoons honey (can be substituted with maple syrup)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups plain flour
- 2 teaspoons baking powder
- ¼ cup dark chocolate chips (optional, ensure dairy-free if needed)
Instructions
- Prepare the wet mix: Add the avocado, banana, eggs, honey, and vanilla to a food processor or blender. Blitz until smooth and creamy, ensuring there are no lumps.
- Mix dry ingredients: In a large bowl, sift the plain flour and baking powder. If you don’t have a sifter, use a fork to thoroughly combine the baking powder with the flour to ensure even rising.
- Combine wet and dry: Pour the avocado and banana mixture into the dry ingredients along with the dark chocolate chips if using. Mix gently until just combined. Avoid overmixing to ensure a tender muffin texture.
- Fill the muffin tin: Spoon the batter evenly into a greased or lined 12-hole muffin tin. Make sure not to overfill to prevent overflow during baking.
- Bake: Preheat the oven to 180 degrees Celsius (or 160 degrees Celsius if using fan bake/thermowave). Bake the muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Cool: Allow the muffins to cool in the tray before removing them to avoid breaking. This cooling step helps the muffins set properly.
Notes
- If serving to babies under 1 year old, substitute honey with maple syrup, regular sugar, or omit sweetener entirely for safety.
- This recipe is dairy-free if using dark chocolate chips that contain no dairy.
- The recipe works well with gluten-free baking mixes, especially those based on potato flour or similar blends.
- Oven temperature can affect browning: 180°C is ideal for standard bake, and lower to 160°C for fan bake to prevent burning.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 150 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: 37 mg
