You read right – there’s avocado in this muffin!
I had a ripe avocado and banana sitting on my kitchen counter and it gave me the idea of using the avocado instead of oil in a recipe. I’ve baked with both olive oil and avocado oil before, so why not?
You would never know it though and neither did anyone in my house who ate it. I was upstairs and I heard my husband ask me if I was saving the muffins for something or could he have one? I told him they were for us so he ate one, then went back for a 2nd muffin. I’m not keeping tabs, but he did the same thing the next night and it put a huge smile on my face.
The muffins are super moist and makes a great healthy snack!
Have you ever used an avocado or avocado oil for baking?
I’d love to know so please share in the comments below!
Avocado Banana Chocolate Chip Muffins
Makes 12 large muffins
- 1 avocado, mashed well
- 1 large overripe banana
- ½ cup milk (I used 1 %)
- 2 eggs
- ½ cup maple syrup
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup dark chocolate chips
Place one of the racks in the middle of the oven and preheat to 375°F. Line a 12 regular cup muffin tin with parchment liners and set aside.
In a large bowl, mix the avocado, banana, milk, eggs and maple syrup with a hand mixer until smooth. In a separate bowl, mix the flours, baking soda, salt and chocolate chips. Gently stir the dry ingredients into the avocado mixture just until the flour disappears – do not over mix.
Spoon the batter evenly into the prepared muffin tins, they will be full. Bake on the middle rack for 15-17 minutes. The muffins are ready when a cake tester inserted comes out clean and the tops are golden.