Avocado and banana muffins

Makes 12 Preparation time 15 minutes Baking time 25 minutes

These light muffins are best served straight from the oven, spread thickly with butter. My children love them in their lunch boxes. The banana can be replaced with another avo and a tablespoon (15ml) grated citrus zest.

You need

• 3 cups (750ml) flour • 1 teaspoon (5ml) salt • 1 tablespoon (15ml) baking powder • 1 cup (250ml) sugar • ½ cup olive oil • 1 ripe avocado • 1 ripe banana • 2 eggs • 1 cup (250ml) full-cream milk • 3 tablespoons (45ml) lemon juice Preheat the oven to 200°C. Grease a 12-cavity muffin pan with butter (or use nonstick food spray) and line each cavity with a cupcake liner. Sift the flour, salt and baking powder together and stir in the sugar.

Place the olive oil, avocado, banana, eggs, milk and lemon juice in a food processor and pulse to form a smooth mixture. Stir through the flour until just combined.

Fill the cupcake liners almost all the way to the top. Bake in the oven for 25 minutes until the muffins are golden brown and cooked through.

These muffins will last up to four days in an airtight container in the fridge. The mixture can also be baked in a bread tin, like banana loaf – you’ll know it’s cooked when a toothpick comes out clean. >