Adventures in Bakeland...
Hey guys, today I baked something without a recipe. Aren't you proud? I've always been one to improv when cooking and I've even played with spices and flavouring with baking recipes before but until today I was one to stick to the letter of the law when baking. I had some old bananas and an avocado sitting on my counter and I thought...why don't I make avocado banana muffins? I googled away and came up with nada, so I decided to make my own and they turned out fantastically :). I find myself running out the door each morning and love having muffins that are decently nutritious to take on the go. I used white whole wheat flour, a little brown sugar, and canola oil to make these and they definitely can hold up to some substitutions. I added dark chocolate chips and cut back on the sugar, and I would be interested to try substituting honey and adding some nuts. I also used just one bowl and the prep time was only about 5 minutes. The avocados have monounsaturated fat and allow you to cut down on the oil, which is great and they make the muffins really moist.
Banana Avocado Chocolate Chip Muffins
Recipe by yours truly :)
2 cups of mashed bananas (I used 3 medium)
1 avocado, mashed
1/3 cup of canola oil
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 cup of brown sugar
2 tsp. baking powder
2 c. white whole wheat flour
1/2 c. dark chocolate chips (optional)
- Preheat oven to 350, line muffin pan with liners (I made a dozen with large liners)
- Add mashed bananas and avocado to a medium bowl, ensuring that there aren't any large lumps
- Mix in oil and eggs with a wooden spoon until combined
- Stir in vanilla extract, cinnamon, and brown sugar, ensuring that the brown sugar mixes in well
- Mix in flour and baking powder and stir gently just until combined and add chocolate chips
- Use an ice cream scoop or big spoon to fill muffin liners until 3/4 full (try to make them all even)
- Bake for 15-20 minutes. Muffins are done when tops are golden and a skewer comes out clean (mine were still moist looking but when I tested them they were cooked perfectly)
- Cool on a rack completely (after sneaking one!) and store in an tin or container for up to 4 days (mine never last that long!)
- I've had success freezing cooked muffins individually in saran wrap and defrosting them but haven't tested that with this recipe.