Mediterranean Savory Avocado Muffins
These savory avocado muffins are soft, fluffy, and packed with healthy fats, herbs, and a touch of Mediterranean flavor. Perfect for breakfast, snacks, or a light meal. Non-spicy, nutritious, and naturally vegetarian.
🕒 Time Required
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 40 minutes
🛒 Ingredients
1 ripe avocado, mashed (about ½ cup)
2 large eggs
½ cup milk (dairy or plant-based)
¼ cup olive oil
1 cup all-purpose flour (or whole wheat)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions
Optional: 2 tablespoons grated Parmesan or cheddar
👩🍳 Instructions
1. Prepare Oven & Pan
Preheat oven to 180°C (350°F).
Grease or line a muffin tray with paper liners.
2. Mix Wet Ingredients
In a bowl, mash the avocado until smooth.
Add eggs, milk, and olive oil. Whisk until combined.
3. Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, salt, and black pepper.
4. Combine
Gently fold dry ingredients into wet mixture.
Add feta, parsley, chives, and optional cheese. Stir until just combined.
5. Bake
Divide batter evenly into muffin cups.
Bake 20–25 minutes or until a toothpick inserted comes out clean.
Cool slightly before serving.
🌟 Tips for Best Results
Use a ripe avocado for smooth texture.
Don’t overmix batter; muffins stay fluffy.
Add sun-dried tomatoes or olives for extra Mediterranean flavor.
❓ Frequently Asked Questions
Can I make them vegan?
Yes, use flax eggs (1 tbsp flax + 3 tbsp water per egg) and plant milk.
Can I freeze these muffins?
Absolutely. Wrap individually and freeze up to 2 months. Reheat before eating.
Are these suitable for meal prep?
Yes. Store in an airtight container in the fridge for 3–4 days.
Can I add other vegetables?
Chopped spinach, zucchini, or bell peppers work perfectly.
🥗 Nutritional Information
Calories: 180 kcal
Protein: 6 g
Carbohydrates: 18 g
Fat: 10 g
Fiber: 3 g
Sugar: 2 g