Recipe by Avocados from Mexico
"These moist muffins with avocado and banana make a delicious brunch offering or grab-and-go breakfast."
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mashed Avocado from Mexico
mashed ripe bananas
Very moist and flavorful. You could really taste the avocados. I omitted the walnuts because I didn't have any and used brown sugar. I also made a streusel topping (1/2 cup brown sugar, 1/4 cup flour, 2 TBSP butter, 1 tsp cinnamon). Will absolutely make again!
The flavor is ok - nice and moist. The middle of my muffins were way too moist so I cooked them longer which made the outside/bottom of them over cook and stick to the muffin cups. Not thrilled with the recipe and probably wouldn't make again.
I was going to rate this 4 stars as I thought they needed a little more flavor but after watching both my kids and my husband (a self-proclaimed avocado hater) go for a 2nd muffin immediately after eating their first - I couldn't put anything less than 5. Healthy and great texture - this is a keeper! We'll play around with some add-ins to see if I can get it perfect (for me anyways ;) )
Delicious! I opted to use half brown sugar and half white sugar and since most banana muffins have a little spice I added 1 tsp. of cinnamon along with a couple heaping teaspoons of vanilla. These came out very moist and tasted so good my husband had no idea there was avocado in it - until he noticed the light green color... What's great about these muffins are the avocado takes the place of butter or oil yet they still have all the moistness and flavor you'd expect. I topped these with a little turbinado sugar for some added crunch and popped them in the oven. They baked up beautifully in exactly 20 minutes. I never baked with avocado before but now I'm going to!
I liked the fact that these aren't overly sweet, and the avocado essentially replaces oil or butter with healthier fats. They're perfect with a glass of orange juice or coffee. Very neat concept--I would make them again!
Made this for a birthday breakfast and everyone loved it! Subbed almond milk for reg milk and omitted the walnuts.
Made these this morning and they were a big hit!!! I enjoy reading reviews before I try a recipe to see if there are any suggested changes I might enjoy. I did make a few. I did not have walnuts on hand so I substituted pecans. May change that to 3/4 cup next time...we love nuts! Because of some dietary needs at our house, I made them gluten free by using rice flour. Went dairy free as well by substituting coconut milk. Left out the salt and added a teaspoon each of cinnamon and vanilla. I hear my daughter now asking for another...I'm all smiles.
Wonderful easy muffins. I used whole wheat flour and brown rice flour, which gave it a heartier texture and fiber. Decreased the sugar by 1/4 cup and it was just enough, not very sweet but moist. Might try adding flax seed and cinnamon next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Banana and Walnut Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 52
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