Enjoy these healthy, dairy free Avocado Raspberry Lime Muffins for breakfast, brunch or snack anytime.

Avocado Raspberry Lime Muffins

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 medium avocado, peeled, deseeded
  • ½ cup cashew nuts
  • 120 ml water (a little less than half a cup)
  • Zest of 1 lime
  • 3 tablespoons lime juice
  • 1 cup frozen raspberries
  • 170 g self-raising flour (approx. 1 cup and a quarter)
  • ½ teaspoon baking powder
  • 3.5 heaped tablespoons light brown sugar
  • 1 egg
  • ¼ cup vegetable oil (I used rapeseed)
  • 1 teaspoon vanilla extract
  • Demerara sugar for sprinkling on top
  1. Instructions
  2. Combine the cashews with the water and leave to soak overnight.
  3. Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin pan with 8 muffin cases. Set aside.
  4. Combine the flour with the baking powder and stir thoroughly.
  5. Puree the cashews (as well as the water) with the avocado and lime juice.
  6. 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.
  7. 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.