Avocado and Banana Muffin Recipe

Avocado and Banana Muffin Recipe

I love muffins that are packed with nutrition and flavour!  These Avocado & Banana Muffins have 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!

Avocado and Banana Muffin Recipe

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.

Avocado and Banana Muffin Recipe
Prep time
Cook time
Total time
Recipe type: Muffin
Serves: 20 muffins
  • ½ cup honey
  • ½ cup coconut oil
  • 3 ripe bananas
  • 1 avocado
  • 1 tsp vanilla extract
  • 1 egg
  • 1½ cups gluten-free baking mix (or coconut/almond flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  1. Preheat the oven to 350 degrees.
  2. Mix the first six ingredients together.
  3. Add the remaining ingredients.
  4. Mix well.
  5. Line a muffin tin with cupcake liners.
  6. Fill cups about ¾ full.
  7. Bake for 25 - 35 minutes.


Avocado and Banana Muffin Recipe

I like to use muffin tin liners to create easy, little to go muffin packages.  And they truly make clean up a breeze!

Avocado and Banana Muffin Recipe


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  1. Michelle Albaugh says

    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?

    • says

      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!

    • says

      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.

  2. says

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  3. says

    Well, I tried the recipe today and have to tell you I was very disappointed. The mix was seriously dry. After blending the mix did not hold together to get them into the muffin tins. It was actually doughy. After baking, they looked the same as they looked when I put the mix in the tins. All they did was crumble out in your hand. They did not stay together to take a bite let alone to apply butter or any other topping. There was no foundation or substance to them. And, they tasted terrible. Sorry, they went straight into the garbage. There was nothing about this recipe that resembled banana bread in taste, appearance, or texture. These were not inexpensive to make – save your money!

  4. Rick says

    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

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