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!
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.
- 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
- 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 25 - 35 minutes.
I like to use muffin tin liners to create easy, little to go muffin packages. And they truly make clean up a breeze!