ABC Muffins (Avocado, Banana, Carrot)

muffins on a white plate with chocolate chips and slices of banana.

5 from 9 votes

Quick and delicious ABC muffins, made from scratch. Made with juicy bananas, fresh avocado and grated carrot, they are soft and fluffy, with a delicious cinnamon and honey flavour. They are easy to make, healthier and perfect for morning or afternoon tea, breakfast on-the-go or a handy lunchbox treat.

Prep Time10

Cook Time15

Total Time25

Course: healthy, lunchbox, Snack

Cuisine: Australian

Servings:

Calories: 168kcal

Author: Andrea Geddes

Ingredients

1 avocado 240 grams (when weighed whole, with the peel on). Choose a soft, ripe avocado, not a hard one.
2 small bananas 125 grams (when weighed with peel off). Use ripe, spotty bananas.
½ teaspoon cinnamon ground
1 teaspoon vanilla vanilla bean paste or extract
1 egg
¼ cup honey or liquid sweetener of choice
1 cup rolled oats
155 grams plain flour white or wholemeal (1 cup)
2 teaspoons baking powder
⅓ cup dark chocolate chips or swap for blueberries, sultanas, chopped dates, strawberries.
1 cup grated carrot no need to peel

Metric - US Customary

Instructions

Pre-heat oven to 180°C/356 F . Line a 12-hole muffin tray with paper cases (or coat with oil spray to prevent sticking).
Place the avocado, banana, cinnamon, vanilla, egg and honey together in a food processor and blend until completely combined and smooth.
Add the avocado and banana mixture to a mixing bowl.
Add the oats, flour, baking powder, chocolate chips and carrot and stir until combined.
Divide the mixture evenly between the muffin cases and bake for 15-20 minutes, or until completely cooked through. Transfer to a wire rack to cool completely.

Video

Notes

Be sure to use soft, ripe and spotty bananas that are soft, for best results.
Don’t overmix the batter –Mix the dry ingredients into the banana-avocado mixture until just combined. A few pockets of flour are ok, but overmixing will push air out of the batter and result in dense, heavy muffins.
Measure the flour. Adding too much flour will dry out the muffins. For best results, weigh the flour using kitchen scales. Alternatively, fluff the flour and add it to a measuring cup before levelling it with the back of a knife.
If you don’t want to use paper cases, silicone muffin trays are best for easy removal of the muffins when done. But be sure to coat the muffin holes with oil spray to prevent sticking!
This recipe is easy to multiply if you want a double or triple batch for the freezer. Just hit the 1x, 2x or 3x button in the recipe card above to increase the quantities needed.
When hot, the sides of the muffins can stick slightly to the paper cases. They are easier to remove when cooled.
While I love to add dark chocolate chips for a delicious, chocolatey flavour. But you could swap them for your favourite add-ins like berries, chopped dates or sultanas.
This recipe makes 12 medium-sized muffins. If you want to make them bigger, make them into 10 large muffins instead (or make mini muffins). The cooking times will vary if you make them larger or smaller.
They are perfect for kids and adults of all ages. For smaller toddlers, make sure the carrot is finely grated and swap the chocolate chips for strawberries or blueberries, if preferred.
To freeze; allow the muffins to cool completely on a wire-rack. Place them in an airtight, freezer-safe container with a layer of paper towel over the top and freeze them for up to 3 months. To thaw, leave them in the fridge overnight or at room temperature for 1-2 hours. They are fine to add to lunchboxes in the morning straight from the freezer; they will thaw before snack time.
Storage; While they are best eaten fresh in the first 1-2 days, they can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or frozen to enjoy later. If they aren’t as fresh after a few days, pop them in the microwave for 10 seconds to soften them up again.
Please note that the nutrition information is based on the mixture being divided into 12 muffins, with one muffin being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the muffins.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition