Baking
Avocado & Banana Muffins
Soft muffins made with avocado and banana and sweetened with maple syrup or honey. Good for breakfast or a snack, and suitable for babies and toddlers too. They freeze well.
Makes 6 muffins · Prep 10 mins · Cook 15 mins · 7 ingredients · 4 steps
Ingredients
- 1 ripe banana
- 1/2 ripe avocado
- 2 eggs
- 110g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp maple syrup or honey
Method
- Heat the oven. Preheat your oven to 180C Fan and line a muffin tin with 6 muffin cases.
- Mash the banana and avocado. Mash the banana and avocado until they reach a soft, mushy consistency.
- Mix the batter. Combine the banana and avocado with the remaining ingredients, whisking until well combined.
- Bake the muffins. Divide the batter evenly among the muffin cases and bake in the oven for 15 minutes or until a skewer inserted into the center of a muffin comes out clean.
Good to know
- Store in an airtight container for up to 3 days.
- These muffins can be frozen for up to 3 months.
- A nutritious breakfast or snack, these muffins are also suitable for babies and toddlers (see below note for caveat).
- For baby-friendly versions, use maple syrup instead of honey (honey is not suitable for babies under 1 year old).
- Feel free to add in some chocolate chips or chopped nuts for a little extra indulgence.
- Try experimenting with a little cocoa powder for a chocolatey twist.