These Avocado Banana Whole Wheat Muffins use avocado as a healthy substitute for butter and oil.
A few weeks ago, my husband’s niece and cousin from Taiwan came up to Connecticut for a surprise visit. They love baked goods, so I decided to make some muffins for breakfast.
I had spotted a recipe for Avocado Banana Bread in an issue of Cooking Light that intrigued me, so this was the perfect opportunity to try the recipe. Instead of butter or oil in the recipe, an avocado serves as the fat in these muffins.
Our relatives loved these Avocado Banana Whole Wheat Muffins – they’re moist and not too sweet. They have a slight green tinge from the avocado, but that didn’t seem to bother anyone. I packed all the extra muffins for them to bring home – I think a few might have made their way onto the plane back to Taiwan ;).
Avocado Banana Whole Wheat Muffins
- 9.5 ounces 2 1/4 cup + 1 1/2 teaspoons whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large ripe bananas
- 1 ripe avocado
- 3/4 cup organic sugar
- 1/4 cup unsweetened almond milk
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
Place banana and avocado in food processor and process until pureed. Transfer to a large bowl; add sugar, almond milk, vanilla and egg, stirring until blended. Add flour mixture and mix until just combined.
Divide amont 14 lined muffin tins.
Bake 18 minutes or until toothpick inserted in center of muffin comes out clean. Cool on wire rack.
Adapted from Cooking Light.
Angie@Angie's Recipes says
These muffins are really fluffy and soft…and great combo of flavour too, Jeanette.
Thanks so much Angie – the texture of these muffins is terrific!
Charles Rose says
Have you tried an Avocado smoothie? I know it sounds really weird but the first time I had one was actually yesterday in Cambodia and it was amazing. It had a little condensed milk to make it a tad sweeter and creamier. Its perfect as a side for breakfast! I will definitely make these at home when I’m done travelling!
I actually have made avocado smoothies – my niece told me it’s very popular in Taiwan. I blend an avocado with honey, milk and ice. So interesting that in the U.S. we think of avocado as a savory food, but in other parts of the world, it is eaten sweet.
Roshani Khanna says
Just love these kind of recipes – simple, light, fast and delicious. Can’t wait to try this. Thanks!
Thanks so much Roshani!
Since I’m not an avacado fan, could I sub it out with unsweetened applesauce? Thats what I use in other recipes to reduce the fat/oil content.
I haven’t tried applesauce in place of avocado but have used applesauce to replace oil in other baked recipes. So, I think it should work.