Avocado Banana Muffins Recipe
These easy and moist avocado banana muffins are made with all natural ingredients. They are naturally sweet without added sugar and have a lot of nutritious goodness in every bite.
Servings: 12 muffins
- 1 avocado ripe (peel, pit, and stem removed)
- 1 banana ripe, large, peel removed
- 2 eggs large
- 1/2 cup whole milk
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tbsp honey *optional
- 1/2 cup baking morsels
Preheat oven to 350 degrees Fahrenheit.
Spray a 12 count muffin tin with non-stick spray.
In a large bowl mash the banana, egg, milk, and avocado until pureed.
In another bowl whisk the dry ingredients.
Add the dry ingredients into the wet ingredients and combine.
Fold in the chocolate chips.
Fill muffin tins 3/4 of the way.
Bake for 12-15 minutes.
Muffins will be springy when done. You can use a toothpick to test them out.
Can I freeze these muffins?
Yes, you can freeze them for up to one month in a freezer bag. Thaw at room temperature and heat in the microwave for 30 seconds to warm.
These muffins are not too sweet?
These muffins are not overly sweet at all and depend on super ripe bananas for their sugar. You can add 1/4 cup white sugar to add a little sweetness to them in you wish. honey is also an option.
Nutritional values may differ and are meant to be a guide.
Serving: 1muffin | Calories: 170cal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 138mg | Potassium: 162mg | Fiber: 2g | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 1.3mg