Avocado Banana Muffins

I know the name of these muffins might seem a bit…odd? But they work…especially if you’re looking for a filling healthy delicious snack.

Personally, I love avocados and the idea behind this recipe was to create a delicious soft, and fluffy muffin without any processed oil. I wanted to use ALL the healthy fat that an avocado offered, and I was determined to create a hit. And I did 😉

These are so good for breakfast with a scramble, and some almond butter or peanut butter. Soooo good and packed with protein!

• Servings: 6
• Time: 45 mins
• Difficulty: easy
• Print

Yields 6 Muffins

Ingredients:

• 2 cups rolled oats (blended into oat flour)
• 2 tsp baking powder
• 2/8 tsp stevia
• 1 scoop whey protein (I used Hammer’s Vanilla flavor)
• 2 tsp cinnamon ( i like more…)
• 1 large avocado ( the bigger the better, and a good avocado makes it delicious)
• 1 banana
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• 1 container siggis vanilla yogurt (about 3/4 cup)
• 1/2 cup dark chocolate or semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees and spray a 6 or 12 muffin pan with non-stick cooking spray.

Put all of the dry ingredients into the blender (oats-cinnamon) then place into a medium bowl.

Next, blend all of the wet ingredients (avocado-yogurt) in the blender until smooth, and gently pour it into the dry ingredients bowl with the chocolate chips and stir until just combined (less than 19 times). The key to the perfect muffin is to not over mix :).

Evenly distribute the mix onto the muffin pan, and let it bake for 26 minutes. Insert a toothpick  into the center to test if the muffin is done.

Let it cool 15 minutes & enjoy! 🙂

-Hilda