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Banana Avocado Muffins

Sub avocado for most of the oil for a boost of ‘good fat’ and fiber.

Avocado Banana Muffins

Makes 12 muffins

1 medium-large very ripe avocado (just over 1/2 cup mashed)
3 very ripe bananas (about 1 cup mashed)
1/2 cup sugar
2 large eggs
2 tablespoons canola oil
1 teaspoon vanilla
2-1/2 cups all-purpose flour or substitute 1 cup whole wheat for 1-1/4 cups of the all-purpose flour 
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup walnut or pecan pieces or halves

Preheat the oven to 350˚F.

Halve, pit and scoop out the flesh of the avocado. If there’s more than a gently rounded half cup, reserve the remainder for another use, or eat immediately.

Whisk together the avocado, banana, sugar, eggs, oil and vanilla a medium bowl.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Pour the avocado mixture into the dry ingredients and stir until just combined. Stir in walnuts or reserve and sprinkle on top of batter.

Spray a 12 cup muffin pan with non-stick cooking spray or line with paper muffin cups.  Divide the batter equally between the cups. Sprinkle the nuts over the batter (if not stirred in), and gently press down so they stick to the batter. Bake in the center of the oven for 25 minutes, or until golden and springy to the touch. Let cool in the pan for 5 minutes, then transfer the muffins to a cooling rack to cool completely.

Photo by Rosie; Recipe adapted from Avocados from Chile

**I received conference discount from IFBC  in exchange for a blog post of my choice.

The batter isn’t green, but little flecks of avocado may show. That’s fine!