Recipes

Avocado Banana Muffins with Chocolate Chips

Avocado Banana Muffins with Chocolate Chips

I’ve been kind of obsessed with these avocado banana muffins lately! Scratch that, totally obsessed. As are my husband and toddler.

We have this bad habit of grocery shopping, then losing track of time and the freshness of our avocados and bananas, so I had to find a way to repurpose. This is probably my favorite creation yet.

While I don’t have the time, or patience, to make bread. Buddha knows I want to. It just isn’t there. So, muffins!

Do you remember my post about toddler muffins? Well aside from my son loving these muffins, my husband and I can’t keep our paws off of them either. I’ve made them three times in the past week, and I’m not even in the least bit sorry about it.

My mom was over the other day and she suggested I freeze some. The response “woman, you’re crazy, you ate three today, I had two, and Peyton had one”. She blinked at me and started laughing because she knows I’m right.

Granted, I have to go back out of town on Sunday, so I will freeze a few. So I still have some when I get home because I’m sneaky like that.

If only my son looked at me the way he looks at Paw Patrol while eating these muffins.

Great for road trips!

However, I also made sure to make a batch because I’m going to bring some with me. I have a 6-hour road trip ahead of me, by myself, so yeah, I’ll need something. And frankly, these are much better than what I’m going to pick up in a gas station.

Speaking of gas station food, why is it so crappy? I feel like there’s just one particular “bakery” or place, called Crap-food-topia, or something, that they all order from. Like come on, can we get something half decent? Maybe even a quarter decent? Why not some chia pudding?

Also, what about us pescatarians, and vegetarians of the world? We’re pretty much left to eat chips, candy, chocolate bars and questionable baked goods. Because that’s good for you. Not!

You may also like: Chocolate avocado pudding

Between not being able to cook for myself, and then being subject to whatever the local folks are shoveling out, at least I can control what’s coming in the car with me. Muffins. Avocado banana muffins. With chocolate chips, because well, I live a little.

One thing I have to say about this recipe is that it is a bit hard to gauge your wet ingredients. Mainly because they’re subject to the size of the avocado, and bananas you have on hand. So, if you’re good with knowing your muffin consistencies, you will be able to work this one out. If you’re not, the batter should be sticky and seem a bit tough to stir.

How do you know these bad, or rather good boys, are done? They should be springy. Now, they don’t need to be totally browned on top because well, your batter is slightly green, so off the bat, they’re going to look a bit different, but that’s okay!

So, they should be springy to the touch, and keep in mind, they will leave some moisture on your testing item, be it a knife, or a toothpick. Mainly because bananas and avocados are pretty damn smushy.

The worst part of the whole process, waiting for them to cool!

Avocado Banana Muffins Recipe

Ingredients:

  • 1 large, ripe avocado
  • 2 medium, overripe bananas (the riper they are, the sweeter they will be)
  • ½ cup of almond milk (you may use whatever milk you like)
  • 2 large eggs
  • 2 cups whole wheat, or all-purpose flour (I use whole wheat)
  • 1 tsp baking soda
  • ½ cup of chocolate chips (optional, I guess)

Directions:

  1. Preheat oven to 350
  2. Spray a 12 portion muffin tray with cooking spray, I used coconut oil spray.
  3. In one large bowl, mash your bananas and avocados. Then add eggs, mix well. Lastly, add milk, mix well also.
  4. In a medium mixing bowl, mix flour and baking soda with a whisk.
  5. Add dry to wet, mixing as you go.
  6. Once all dry is mixed in with wet, fold in chocolate chips.
  7. Fill muffin cups ¾ of the way full and bake for 15-18 minutes, depending on your oven. Cooking times may vary depending on your wet ingredients. Tops of muffins should be springy, and not sink when touched.

Do you have your own version of the avocado banana muffin? Share with us in the comments below!

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