Aaaa..vocado Mini Muffins

These mini muffins will make you say, “Mmm…”!

That is because everyone in my house couldn’t guess the magic ingredient to make these muffins a smidge green.  I heard that substituting avocado in your basic banana bread recipe is really delicious and I just had to try it!  I was pleasantly surprised, because it gave the muffins a nice creamy and subtle flavor.  The spices and sweetness from the raisins and mini chocolate chips complemented them perfectly.

So easy and a great way to add this super fruit as a yummy treat in your kid’s lunchbox!

Cooling Avocado Mini Muffins

Avocado Bread Mini Muffins

yields 36 mini muffins

2 C flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. allspice

1/2 C butter

1 C sugar

1 C  – 1 large avocado

1/3 C milk

1 tsp. lemon juice

1/2 C raisins (optional)

1/2 C mini chocolate chips (optional)

Preheat oven to 350°.  Grease mini muffin tin with cooking spray.

With an electric mixer, cream butter and sugar together.  Add the avocado until well mixed.  Lower mixer speed and add dry ingredients, milk and lemon juice.  Fold in the raisins and chocolate chips.

Bake for 20 minutes, or until a toothpick comes out clean.


Have you ever substituted a “different” ingredient to your banana bread recipe?

2 responses

  1. I’ve seen quite a few baked goods with avocado lately, but never a muffin! Those look great! I wonder too if you could even eliminate the butter and add even more avocado since it is so high in good fats.

    1. BB, I like the idea to cut the butter and replace with more good fats! I will have to experiment…I wanted to make another batch next week for back to school! Thanks for the idea 🙂

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