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
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 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
