We can’t get enough of these muffins, and you’ll never guess that they’re made using bananas and avocados for a guilt-free indulgence.
Ingredients
2 cups mashed banana (roughly two large ones)
1 cup mashed avocado (about one large or two small ones)
1 egg
1/3 cup almond milk
1/4 cup honey
3/4 cup peanut butter
1/4 cup brown sugar
2 tsp vanilla extract
1 1/3 cup flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Chocolate chips
Sliced almonds or crushed peanuts
Extra peanut butter for drizzling
Preheat oven to 425° F and lightly coat a muffin pan with nonstick spray.
In a medium bowl, mix the mashed bananas, avocado, egg, almond milk, honey, and brown sugar until combined. Add the peanut butter and vanilla extract and mix until smooth.
In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips until combined. Pour the wet ingredients in with the dry ingredients and whisk gently until combined. Do not over-stir (for best texture).
Fill the muffins 3/4 of the day to the top. Bake for 5 minutes and then, leaving the muffins in the oven, reduce temperature to 350° and bake for an additional 13-15 minutes, or until a toothpick comes out of the center of a muffin clean.
Cool and then drizzle muffins with melted peanut butter and garnish with sliced almonds or chopped peanuts.