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Super Easy and Delicious Avocado Banana Muffins Recipe

Super Easy and Delicious Avocado Banana Muffins

Moist, tender avocado banana muffins made with ripe fruit, honey or maple syrup, cinnamon, and pantry-friendly baking ingredients. Optional chocolate chips or walnuts make these easy breakfast muffins extra inviting.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 about 150 g flesh large ripe avocado, peeled and pitted
  • 2 medium-to-large, about 225 g peeled very ripe bananas, mashed
  • 2 large eggs
  • 1/3 cup honey or pure maple syrup
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
Optional Add-Ins
  • 1/2 cup chocolate chips or chopped walnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Mash the avocado and bananas together in a large bowl until mostly smooth, leaving a few small banana pieces if desired.
  3. Whisk in the eggs, honey or pure maple syrup, and vanilla extract until the mixture is evenly combined.
  4. In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, and salt.
  5. Fold the dry mixture into the wet mixture just until no dry flour remains. Do not overmix.
  6. Fold in the chocolate chips or chopped walnuts if using.
  7. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full.
  8. Bake for 18 to 23 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use heavily speckled bananas and a soft, ripe avocado for the best moisture and natural sweetness. Store cooled muffins in an airtight container for about 2 days at room temperature, or freeze them for longer storage. Whole-wheat flour may replace half or all of the all-purpose flour, though the muffins will be denser and more rustic.