Avocado Muffins with Raspberries and Lime

Name: Avocado Muffins with Raspberries and Lime
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
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

Published July 17, 2017 By Monika Last Updated March 21, 2020 31 Comments

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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 avocado chocolate mousse and 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.

Flour inside metal bowl with green whisk next to it.

2. In another bowl whisk together the eggs, oil, milk, vanilla extract, avocado puree and lime zest until smooth.

2 eggs, milk, oil, avocado puree and lime zest in large white bowl with green whisk to the right.

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.

Avocado raspberry batter in large white bowl with spoon.

4. Spoon the batter into the muffin cases and bake in the centre of the oven for 28 minutes.

Muffin batter in 12 green muffin cases in pan.

5. Remove from the oven and set aside for 10 minutes then transfer the muffins onto a rack to cool completely.

6 avocado raspberry muffins on top of rack.

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

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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