Avocado Banana Muffins

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

Ingredients:

  • 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

Directions:

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.

~Sarah

Low-Fat Banana Pumpkin Chocolate Chip Muffins

Kirk looked over at the fruit basket and “hinted” that maybe the extremely brown bananas needed to get used up. And there was leftover pumpkin purée in the refrigerator from Christmas cooking. So I got thinking about what to make and this is the recipe I came up with.

Do let the muffins fully cool, the chocolate chips need to set back up, but also the muffins will peel better. So don’t give into the smell of warm muffins! Wait and you will be rewarded ;-)

PS: You don’t taste the pumpkin purée at all. You can use unsweetened applesauce but the muffins will be sweeter naturally. A nifty way to hide in more beta-carotene ;-)

Low-Fat Banana Pumpkin Chocolate Chip Muffins

Ingredients:

  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ¼ cup liquid Egg Beaters© or 1 large egg
  • 8 ounces (by weight) Greek low-fat plain yogurt
  • 1/3 cup pumpkin purée
  • 1 tsp pure vanilla extract
  • 2 bananas, mashed (very ripe)
  • 1o ounces semi-sweet chocolate chips (by weight)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt

Directions:

Preheat the oven to 375°, line 2 12-count muffin tins with paper liners.

In a large mixing bowl whisk the sugars and egg till smooth, add in the pumpkin, yogurt and vanilla, whisk in. Stir in the bananas and chocolate chips.

In a small mixing bowl whisk the dry ingredients together, add to the wet and stir until just mixed.

Divide equally between the muffin tins (A 50mm 3-Tablespoon Disher works well).

Bake for 10 to 15 minutes, until golden on top and a toothpick comes out clean (the chocolate will come out liquid, try to test around a chip).

Pop out on cooling racks and let fully cool before serving.

Makes 24 muffins.

~Sarah

Low Fat Banana Muffins (Vegan)

These quick muffins have a nice sponge cake texture. No added fat or eggs and if you use jarred baby foods you never have to worry about having ripe fruit on hand and it is portion sized as well. The muffins are vegan but you can use dairy milk if you prefer it.

Low Fat Banana Muffins

Ingredients:

Directions:

Preheat oven to 400° and spray a 12 muffin tin with cooking spray.

In a large mixing bowl whisk the dry ingredients together.

In a medium mixing bowl whisk the liquids together, pour over the dry and whisk till just blended (don’t over mix).

Divide evenly between 10 of the cups. Bake for 15 to 20 minutes, checking at 15 with a toothpick. Mine took 17 minutes for the toothpick to come out clean.

Let cool for a few minutes and then pop out on a cooling rack.

~Sarah

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