27 Must-Try Avocado Recipes for You and Your Family

by DailyHealthPost Editorial

avocado recipes

7. Sweet Potato, Avocado & FetaMmuffins

Try these sweet and savory muffins for an on-the-go snack.



  • 1 sweet potato(about 200g), peeled and chopped into small chunks
  • A drizzle of olive oil
  • 1 large avocado, peel and stone removed, roughly chopped (about 150g prepared weight)
  • 100g ground almonds
  • 100g fine polenta
  • 80ml maple syrup
  • 3 large eggs
  • 1 ½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 100ml homemade almond milk
  • 50g feta, crumbled, optional
  • 2 tbsp mixed seeds
  • ¼ tsp sweet paprika


  1. Preheat the oven to 350F.
  2. Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely.
  3. Grease 9 holes of a muffin tin with a little coconut oil.
  4. Chop 1/4 of the sweet potato into even smaller pieces and set aside.
  5. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth.
  6. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika.
  7. Bake for 22 mins or until risen, browning on top and cooked through.
  8. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely.
  9. Store in a sealed container for up to 3 days.

8. Chunky Guacamole

You can’t mention avocado recipes without mentioning guacamole! If your avocados aren’t ready, use this hack to ripen them.


  • 1 large ripe tomato
  • 3 avocado, very ripe but not bruised
  • juice 1 large lime
  • handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1 small red onion, finely chopped
  • 1 chili, red or green, deseeded and finely chopped
  • tortilla chips, to serve


  1. Use a large knife to pulverize the tomato to a pulp on a board, then tip into a bowl.
  2. Halve and stone the avocados and use a spoon to scoop out the flesh into the bowl with the tomato.
  3. Tip all the other ingredients into the bowl, then season with salt and pepper.
  4. Use a whisk to roughly mash everything together.
  5. If not serving straight away, cover with cling film and chill until needed.
  6. Scatter with the coriander and serve.