I had some leftover bananas to use as well as an avocado. I'd seen a recipe a while ago for banana avocado bread. That combination had been stuck in my head, so I ran with it. I topped my muffins with chocolate chips rather than stirring them in. These are easily some of the healthier muffins I've made. They passed the taste test of several friends and family.
Ingredients:
1 cup sugar
1 ripe avocado, mashed
3 medium overripe bananas, mashed
2 eggs
1/4 cup plain greek yogurt
6 tablespoons milk
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 cups flour
Preparation:
1. Mix mashed banana and avocado with sugar.
2. Add eggs, one at a time.
3. Add greek yogurt, milk, vinegar, and vanilla. Mix well.
4. Sift cinnamon, baking soda, and flour together.
5. Gradually add dry ingredients to batter. Stir until just combined.
6. Stir in chocolate chips and walnuts (if using).
7. Pour batter into greased or lined muffin tins.
8. Bake at 375 degrees for 14-15 minutes.
Ingredients:
1 cup sugar
1 ripe avocado, mashed
3 medium overripe bananas, mashed
2 eggs
1/4 cup plain greek yogurt
6 tablespoons milk
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 cups flour
Preparation:
1. Mix mashed banana and avocado with sugar.
2. Add eggs, one at a time.
3. Add greek yogurt, milk, vinegar, and vanilla. Mix well.
4. Sift cinnamon, baking soda, and flour together.
5. Gradually add dry ingredients to batter. Stir until just combined.
6. Stir in chocolate chips and walnuts (if using).
7. Pour batter into greased or lined muffin tins.
8. Bake at 375 degrees for 14-15 minutes.