These avocado and raspberry muffins from my latest book, the ultimate weaning and toddler cookbook, are a lovely way to add some nutrient-rich extras into a simple little bake. So many of you are always looking for easy no-added-sugar snack ideas for your little ones, so I really hope you enjoy this one. It’s actually one of my favourite recipes from the book.
Avocado works brilliantly in muffins as it adds a lovely soft texture as well as healthy fats. The raspberries add a lovely burst of colour and flavour, but blueberries work really well here too if that’s what you have to hand. If you’re making these for older children or adults, you could also add a small handful of white chocolate chips.
These muffins are also really good for making ahead. Once cooled, they can be kept in an airtight container in the fridge for up to 2 days, or frozen for up to 3 months with pieces of baking paper between them. Simply defrost overnight in the fridge, or until fully thawed, before serving.
Makes: 10-12 muffins
Ingredients
- 1 large banana (around 110g)
- ½ ripe avocado, or 1 small pear, well mashed
- 50ml milk of choice (leave this out if using pear instead of avocado)
- 1 large egg, or 1 chia seed egg
- 50ml olive oil
- 150g self-raising flour
- A large handful of raspberries (around 70g), plus a few extra for topping
Method
- Preheat the oven to 210°C/190°C fan and line a 12-hole muffin or cupcake tin with cases.
- Add the banana and avocado (or pear) to a large bowl and mash everything together really well.
- Add the milk, if using, followed by the egg. Whisk everything together until the mixture becomes slightly bubbly.
- Pour in the olive oil and add the flour. Stir everything together until well combined. If the mixture feels a little stiff, add an extra splash of milk.
- Add the raspberries and gently stir them through, breaking them up slightly as you mix.
- Divide the mixture between the muffin cases. Add a few extra raspberries to the tops.
- Bake in the middle of the oven for around 18 minutes, or until the muffins are risen and golden.
- Leave them to cool in the tin for around 5 minutes before transferring to a cooling rack. They may need another few minutes to firm up as they cool.
For more muffin recipes including these avocado and raspberry muffins, take a look at my cocoa courgette muffins, my peanut butter muffins and my oatie blueberry muffins.
