Avocado Banana Muffins
Ripe avocado keeps these not-too-sweet muffins deliciously moist. Make a batch and freeze them for a quick addition to a lunchbox or a nutritious breakfast-on-the-go. If you prefer, use half all-purpose flour and half whole wheat.
1 medium-large very ripe avocado (just over 1/2 cup mashed)
3 very ripe bananas (about 1 cup mashed)
1/2 cup sugar
2 large eggs
2 tablespoons canola oil
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup walnut or pecan pieces or halves
Per muffin: 237 calories, 7.8 g fat, (1 g saturated fat, 3.7 g monounsaturated fat, 3.1 g polyunsaturated fat), 31 mg cholesterol, 36.5 g carbohydrate, 5.4 g protein, 2.5 g fiber.
Preheat the oven to 350˚F.
Halve, pit and scoop out the flesh of the avocado. If there’s more than a gently rounded half cup, reserve the remainder for another use, or eat immediately.
Place the avocado, banana, sugar, eggs, oil and vanilla in the bowl of a food processor and process until smooth, scraping down the bowl once or twice.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Pour the avocado mixture into the dry ingredients and stir until just combined.
Spray a 12 cup muffin pan with non-stick cooking spray, and divide the batter equally between the cups. Sprinkle the nuts over the batter, and gently press them down so they stick to the batter. Bake in the center of the oven for 25 minutes, or until golden and springy to the touch. Let cool in the pan for 5 minutes, then transfer the muffins to a cooling rack to cool completely.
Makes 12 large muffins.