Did you know avocado can be used as a substitute for oil or butter in baked goods?! This twist on banana nut muffins is one of my favorite ways to use avocado. It’s a grab and go breakfast recipe, and I’ve also set them out when having company over for a Sunday brunch. They freeze well, and they are a great conversation piece at the office (a nice change from donuts). Avocados give this delicious recipe a pretty green hue, and adds a beautifully creamy texture.
Here’s the recipe below, published on allrecipes.com by Avocados from Mexico (link at bottom). Things I do a little differently: Be sure to sift all dry ingredients together before mixing into the wet ingredients! And, fill each muffin cup with 2 tablespoons of batter.
1/2 cup mashed Avocado from Mexico
1/2 cup mashed ripe bananas
2 large eggs
1/2 cup low-fat milk
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts.
Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.