Avocado Banana and Walnut Muffins

Avocado Banana and Walnut Muffins

"These moist muffins with avocado and banana make a delicious brunch offering or grab-and-go breakfast."
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Ingredients

20 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
  2. In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts.
  3. Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

Reviews

Read all reviews 33
  1. 36 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 thrille...

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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 ...

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 af...

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...

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. Th...

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 conce...

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 waln...

Great recipe!! I omitted walnut, used brown sugar instead and added semi sweet chocolate chips, YUMMY!! Definitely will make it 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 thrille...

Made this for a birthday breakfast and everyone loved it! Subbed almond milk for reg milk and omitted the walnuts.