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.