Avocado & Banana Muffin Recipe
This Avocado & Banana Muffin recipe has been a delicious addition to our meal planning. What I love the most about this recipe is that it is a perfect way to use up those avocados and bananas that are overly ripe. Who doesn’t love that?! It’s also sugar-free for the win!
I have been substituting honey and coconut oil in the majority of our recipes lately as we try to eat healthier as a family. For the most part it has been going really well. Some recipes just don’t turn out the same though so it’s taken a bit of experimenting.
This recipe calls for honey, coconut oil and all purpose flour. You can totally substitute these with your ingredient of choice. Refined white sugar or pure maple syrup instead of honey. Vegetable oil or apple sauce instead of coconut oil. Any kind of flour works too just watch your cooking time and batter consistency.
Flour Alternatives:
- Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
- Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
- Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
Sugar Alternatives:
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
Your mixture should have a thick cake batter consistency and you may have to cook the muffins longer depending on your oven and ingredients. Watch the muffins closely and cook until a tooth pick comes out clean. I like to use muffin tin liners to create easy, little to go muffin packages. They truly make clean up a breeze!
Tips for school lunch meal planning:
- Prepare meals in advance whenever possible. Portion them out into individual servings and store in the freezer for up to three months.
- Create “one pot” family style meals for quick dinners then use the leftovers for lunch the next day.
- Pack ingredients in 1 gallon size ziploc bags (aff link) for flexible storage in the freezer.
- Plan meals that use similar ingredients to help make packing and planning easy. My kids love these Banana Chocolate Chip Muffins and this Pizza Bun recipe.
Avocado & Banana Muffin Recipe
Ingredients
- 1/4 cup honey
- 1/2 cup coconut oil
- 1 egg
- 2 ripe bananas
- 1 ripe avocado
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup chocolate chips optional
- pinch salt
Instructions
- Preheat the oven to 350 degrees.
- Mix the first six ingredients together.
- Add the remaining ingredients.
- Mix well.
- Line a muffin tin with cupcake liners.
- Fill cups about 3/4 full with batter.
- Bake for 30 - 40 minutes or until a toothpick inserted comes out clean.
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These double chocolate chip muffins are perfect for back-to-school lunches.
Hi, thanks for this recipe. I am always looking for healthy muffin recipes! I’m not sure what happened, but these never set up for me. They got brown on the outside and are still the consistency of the batter on the inside. Is this how they were for you?
Hi Michelle! Darn! They are quite moist for me but have always set up just fine. I used a gluten-free baking mix by Cloud 9. It’s a cup-for-cup flour replacement. Perhaps try adding more flour or less bananas/avocados or cooking them for a bit longer? Thanks so much for visiting!
That is exactly what happened to me too. I was so dissapointed because this recipe had everything I was looking for but even with an extra 12 minutes baking they were far too greasy to set up. My bananas and avocado were both over ripe so next time I will use 1/2 as much coconut oil and a bit more almond flour.
These look and sound delish!
Good day! Would you mind if I share your blog with my facebook group?
There’s a lot of folks that I think would really enjoy your content.
Please let me know. Thanks
Sure!
I agree with the majority, taste is exceptional, However, maybe it’s too much oil or 1 too many bananas, but bottom got burnt while inside was still too moist! I used 11/4 almond flour @ 1/4 cup coconut flour because that’s what I had! If anyone used other quality gluten free flour & it worked, let me know! Thanks, Rick
They came out tasty but I had to eat them with a spoon. Won’t try again
Try baking them for longer in the oven, sometimes if my banana is over ripe they dont set up the same <3