These fruity avocado muffins with raspberries and lime are full of flavour, colour and goodness. These veggie muffins are low in sugar and super easy to make.
Today on the blog a zesty avocado muffins recipe with raspberries and lime. This is a different kind of muffin recipe as it contains both a fruit and a vegetable.
I felt it was time to go beyond the commonly used muffin ingredients, such as chocolate, fruit and nuts and try something different. So it had to be avocado – one of the most versatile vegetables, equally delicious in salads (see my salmon avocado salad), on toast, for breakfast, lunch and even dessert (such as key lime cheesecake pie with avocado).
And let’s not forget avocado in smoothies.
How did we manage without the now ubiquitous avocado 20-30 years ago when it was still a pretty exotic vegetable you might occasionally buy to make a guacamole.
These days you can even make avocado muffins!
Can you taste the avocado in these avocado muffins?
No you can’t! Avocado has a very mild flavour, which blends in really well with the lime zest as well as the raspberries. It gives these muffins a lovely light green colour which is the only clue that there is a vegetable in this recipe.
Equipment you’ll need
- Kitchen scale/measuring cup and spoons
- 2 large bowl, whisk and spoon
- Fork or blender for pureeing avocado
- 12-hole muffin pan and paper cases (if using)
How to make avocado muffins with raspberries: step-by-step
1. Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside. In a large bowl combine the flour, baking powder, sugar and pinch of salt and stir using a whisk.
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2. In another bowl whisk together the eggs, oil, milk, vanilla extract, avocado puree and lime zest until smooth.
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3. Add the raspberries into the flour mixture and stir. Combine both wet and dry mixtures and stir only until the flour is no longer visible. Do not overstir.
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4. Spoon the batter into the muffin cases and bake in the centre of the oven for 28 minutes.
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5. Remove from the oven and set aside for 10 minutes then transfer the muffins onto a rack to cool completely.
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Top tips
- Avocado: Puree the avocado just before making the recipe as it is prone to discoloration.
- Raspberries: You can use fresh or frozen raspberries though I tend to use frozen as they keep their shape better. Try adding different fruits such as blueberries or blackberries.
- Batter: Do not overmix the batter. Stop stirring once all the ingredients have been incorporated.
- Storing: Keep the muffins covered and use within 2 days.
- Freeze for up to 3 months.
If you like this recipe check out also this collection of 18 healthy, easy vegetable breakfast recipes.
More vegetable muffin recipes
- Beet Chocolate Muffins with Chocolate Chips
- Gluten Free Carrot Muffins (Dairy Free)
- Pumpkin Chocolate Streusel Muffins
Keep in touch
If you make these avocado muffins I’d love to know how they turned out for you. Did you use different berries? Let me know in the comments below, thanks:)
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Avocado Muffins with Raspberries and Lime
Ingredients
- 120 g avocado puree approx. 1 medium avocado
- 240 ml semi-skimmed/ light milk
- Zest of 2 limes
- 2 medium eggs
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 160 g raspberries fresh or frozen
- 270 g flour (9.52 oz)
- 2.5 tsp baking powder
- 100 g sugar (3.53 oz)
- Pinch of salt
Instructions
- Combine the cashews with the water and leave to soak overnight.
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin pan with 8 muffin cases. Set aside.
- Combine the flour with the baking powder and stir thoroughly.
- Puree the cashews (as well as the water) with the avocado and lime juice.
- In a large bowl beat the egg, sugar and oil until smooth and a little lighter in colour. Add the vanilla extract, lime zest and the avocado mixture. Stir thoroughly.
- Add the raspberries and flour mixture and stir only until the flour is no longer visible. Spoon the mixture into the muffin cases, sprinkle each muffin with a little demerara sugar and bake for 36 minutes. Remove from the pan and place on a cooling rack. Yields 8 large muffins.
Notes
- Avocado: Puree the avocado just before making the recipe as it is prone to discoloration.
- Raspberries: You can use fresh or frozen raspberries though I tend to use frozen as they keep their shape better. Try adding different fruits such as blueberries or blackberries.
- Batter: Do not overmix the batter. Stop stirring once all the ingredients have been incorporated.
- Storing: Keep the muffins covered and use within 2 days.
- Freeze for up to 3 months.
Nutrition
RECIPE LINK PARTIES
I am bringing this avocado raspberry muffins recipe to #CookBlogShare which I have the pleasure of hosting this week.
I am also sharing this recipe with Recipe of the Week, Treat Petite, Bake of the Week, Fiesta Friday co-hosted this week by CH @ Cooking From My Heart and Nimmi @ Adorable Life.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I was so intrigued by the use of avocado in your muffins Monica . I love the colour it adds to the batter, it complements the raspberry colour so well. I bet these taste so good too. thank you for linking up to #Bakeoftheweek x
Thank you Jenny! They did taste good. Glad you like the recipe:)
Your muffins sound delicious, I’ve baked with avocado before and it’s amazing how well it substitues for butter! Thanks for linking up to #TreatPetite
Thank you! So glad you like the recipe:)
These cupcakes look so yummy!
Thank you!
What an unusual, but delicious-sounding combination of flavours. They sound delightful! x
Thank you! It is a bit unusual, I know, but the flavours actually work together quite well:)
Wow.. avocado, raspberry, lime muffin.. Sounds very interesting.. I am sure all would love to try this awesome muffin at the party..?
Happy FF?
Thank you! Glad you like it:)
I absolutely love the sound of this recipe, and the little green hue the muffins get is gorgeous! Must try, adding to my list. Thanks for sharing – found you through #RecipeOfTheWeek
Thank you! So glad you liked this recipe:)
ooooh wow Monika! these look A-ma-zing!! a muffin with a green tint – love it. Avocado is so great and this recipe seems to be all the better for using it. You’ve definitely inspired me to start using avocado more in my baking 🙂 #cookblogshare
Thank you Debbie! Glad to hear that. I use avocado in absolutely everything now, I think there is always a way to make it work whatever recipe you are making:)
I am so intregued by this Monika, I would never have thought of using avocado in a muffin recipe. they look absolutely deflicious and definitely something i need to try.
Angela x
Thank you Angela! The avocado works surprisingly well in this recipe:)
I love the sound of this combination, I so wish I could reach into the screen and grab one right now! Eb x
Thanks Eb! Sadly all that’s left is the photograph – the muffins were gone in one day:(
Like several other commenters, I’ve never tried avocadoes in baking—but I can totally see how they would make these muffins moist and delicious! I can’t wait to try these muffins out AND to try avocadoes in a few of my other go-to baking recipes!
Thank you! For me avocado is super versatile and works in all kinds of recipes. Definitely worth experimenting with:)
I have never tried using avocado in muffins. They sound yummy with raspberry and lime.
It was my first time using avocado in muffins and it really worked well with the lime and raspberries.
These look fabulous…right up my street in fact. I’ll be making them with my wholegrain gluten-free flour blend!
Thank you! Do let me know how they turned out:)
These look so pretty Monika! I love the slight green colour from the avocado and it’s definitely made me want to have a go at some muffins with avocado in too x
Thank you Corina! Avocado works in so many recipes so I thought it would make a great muffin ingredient too:)
The ingredients sounds interesting..The muffins looks awesome
Thanks! Glad you think so:)
These look fantastic, and really easy to veganise too. Definitely going on my to-make list. Sharing too! xx
Oh, thank you! I am sure they can be veganised quite easily:)