I love muffins that are packed with nutrition and flavour! 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 avocados and bananas that are overly ripe. Who doesn’t love that?! It’s also sugar-free and gluten-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 recipes calls for honey, coconut oil and gluten-free 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.
- 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.
- 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.
- ½ cup honey
- ½ cup coconut oil
- 3 ripe bananas
- 1 avocado
- 1 tsp vanilla extract
- An egg
- 2 cups gluten-free baking mix (or coconut/almond flour)
- 1 tsp baking powder
- ½ tsp baking soda
- pinch salt
- 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 ¾ full.
- Bake for 30 - 40 minutes.
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. And 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.
We hope that you enjoy this Avocado & Banana Muffin Recipe!