A lightly sweet muffin, mildly flavored – somewhere between a dessert and breakfast. I made mine with honey, I have included a vegan version as well.And they passed the sneaky mom method – the teen had no clue what was in them and ate 3 in a sitting. Mission accomplished!
Avocado Banana Muffins
- 2 cups white whole wheat flour
- 1 Tbsp baking powder
- ½ tsp sea salt
- 2 average sized ripe avocados
- 2 average size ripe bananas
- ¾ cup honey (or agave nectar for vegan)
- 1 tsp pure vanilla extract
Preheat the oven to 350° and spray a 12 count non-stick muffin tin with cooking spray.
In a medium mixing bowl whisk the flour, baking powder and salt together.
Mash the avocados and bananas till mostly smooth, add them to a large mixing bowl and whisk them with the honey and vanilla.
Add the dry to the wet, stir until just mixed.
Divide the batter (it will be thick) between the tins, about ¼ cup in each. Bake for 20 to 22 minutes, or until lightly golden on top and a toothpick comes out clean. Let cool for a few minutes and then transfer to a cooling rack. Store tightly covered.
Makes 12 muffins.