Banana Avocado Muffins with Chocolate Chips & Walnuts
Makes about 20-22 regular size muffins OR 15 regular size muffins plus 12 mini muffins
This recipe makes A LOT of muffins, definitely enough to share or for a party (unless you have a very hungry muffin loving husband/family). I know the avocado may sound a bit strange, but you won’t taste it all, it replaces other less healthy fats with good for you fats. Just make sure you really mash the heck out of it, or you may end up with flecks of green in your finished product. This is a muffin you can feel good about giving to your kids for breakfast or an afternoon snack and not have to feel guilty about eating a few yourself. Of course, the chocolate adds just a bit of indulgence.
Preheat Oven to 325
Line muffin tin with liners OR spray lightly with oil.
In a medium bowl, whisk the following Ingredients together:
1 1/2 cups whole wheat flour (I use whole wheat pastry flour)
1 1/2 cups unbleached white flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
In a large bowl, beat together the following Ingredients with an electric mixer:
1 cup sugar (I use organic, it’s less refined, maintaining some minerals and I just think it tastes better)
2 Jumbo Eggs (or 3 large)
1/2 Avocado – mashed completely
8 oz yogurt (I use a combination of 4 oz vanilla + 4 oz Fat Free Plain Greek Yogurt, but any vanilla, banana or plain will work well here, always use a natural yogurt without any gelatins or artificial ingredients) – you can also substitute soy yogurt or other non dairy to make this dairy free
To the Wet Ingredients, Add in:
3 very ripe Bananas – mashed
1 Tbsp vanilla extract
1 tsp almond extract (optional)
Add Dry ingredients to Wet and Stir together, scraping down sides of bowl with a rubber spatula.
Mix in to muffin batter:
3/4 Bittersweet Chocolate Chips (I use Ghiradelli 60% cocoa chips, mini chips would also work)
1/4 cup (or more if desired) Chopped Walnuts OR leave out to make this nut free
Pour batter into prepared muffin tins, filling about 3/4.
Bake at 325 – about 25 minutes for regular size and about 18 minutes for mini muffins.
Cool on wire rack.
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