Avocado, meet muffin.
Muffin, meet avocado.
Friends, I haven’t been this excited about a recipe since, in a long time! I am so excited to share these muffins with you!
First off, they’re:
& Naturally Sweetened
Plus, these babies come quickly together in a food processor + will be ready to devour in just 35 minutes!
So lets talk about that avocado-matcha combo…
It all starts with a trip to Sprouts—my favorite grocery chain ever. While I did not have avocados on my shopping list, when one sees 4 avocados of $1, one does not walk away without 4 avocados.
Then it was a matter of deciding what to do with all the avocado. As I was laying in bed that night, I began to wonder what baking with avocado might be like. Spoiler: it works brilliantly.
Finally, since Mark isn’t a big chocolate fan (*gasps*), matcha—which he loves—seemed like the obvious muffin ingredient to cover up any questionable color that would come from baking with avocado.
You guys are going to LOVE these Avocado-Matcha Muffins! They are:
Soft on the inside
Nutrient dense & Satiating
Vibrant in color
& Seriously Delicious!
If you love these simple muffins, you will also enjoy my gluten free zucchini bread muffins, gluten free apple muffins with cinnamon crumble, lemon blueberry muffins, banana blueberry muffins, or my banana bread mug muffin.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 large avocado
- ⅓ cup honey (sub maple syrup for vegan)
- 1½ cup rolled oats (ensure certified gf for gluten free eaters)
- 2 Tbsp. arrowroot powder
- 1 Tbsp. baking powder
- 2 Tbsp. culinary matcha powder
- pinch sea salt
- 2 Tbsp. cashew butter (or sub other nut/seed butter*)
- 1 tsp vanilla extract
- ¼ cup plant-based milk (I used cashew milk)
- Preheat oven to 350°F. Lightly grease or line two muffin tins** and set aside.
- In a food processor or blender, combine the avocado and honey until a creamy paste forms.
- Add remaining ingredients and blend until mostly smooth. The oats will create some texture (see picture). Be careful not to over blend.
- Fill each cavity of your muffin tin almost level with the top. The muffins will rise slightly.
- Bake 20-25 minutes or until the center of the muffins are firm but still soft. A toothpick inserted should come out mostly clean—if batter sticks a bit that is ok as the muffins will set up more after baking.
- Let muffins cool for 10-15 minutes in muffin tin. Remove from pan and enjoy warm!
- Leftovers will keep for up to 7 days refrigerated in airtight container.
**I used a smaller size muffin tin, but any size will work. If you are using mini muffin tins, bake for 5 minutes less. If you are using a large muffin tin, add an extra 5 minutes to your bake time.
Nutrition information is a rough estimate of 1/12 of the entire recipe.