Avocado Banana Muffins Recipe

For kids who dislike the texture of avocados, these avocado banana muffins are a great way to get the nutrient rich food in their diet.

Nutrient rich power breakfast Avocado banana muffins Avocado Banana Muffins Recipe

Yes, we did add avocados to these muffins!  What a terrific super food to include in your family’s diet.  A friend of mine who tried this was excited about the avocado because she has been wanting to eat them, knowing how good they were for you, but she couldn’t handle the texture of avocados!   So, these muffins were the perfect answer for her!

A while back we posted, 20 Avocado recipes for kids, which has been very popular because so many of you are looking for ways to include avocados because you know the health benefits of them.

The health benefits of avocados for kids include:

  • healthy fats that are important for cell walls and brain development.
  • vitamin C & E which promotes healing and boosts the immune system.
  • fiber, particularly soluble fiber, helping kids with digestion.
  • naturally occurring folate
  • potassium (which is also included in the bananas of course, making these muffins great for growth and building muscle.
  • iron (carries oxygen throughout the body),
  • phytonutrients that protect against cancer and cell damage.

Power breakfast ideas Avocado banana muffins for picky eaters, Avocado Banana Muffins RecipeSo, without further ado, let’s get these muffins on the table for breakfast!

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How to choose a ripe avocado

The first and most important thing is to find a ripe avocado!  Bananas that are overripe are perfect for baked breads and muffins, but avocados can be too.  You want to blend the avocado and banana together until it’s smooth, so the softer they are the easier it will be.

When I’m at the grocery store, I do like to assess how soon we need the avocado.  They can ripen quickly on your counter, so if it will be a few days before we need it, I will get one that is under ripe.  On the day you want to use an avocado, you will know it’s ripe when:

  • You give it a soft squeeze, and it feels firm, yet gives a little to the pressure.
  • If  the skin is black it is likely too ripe. (the skin can be very dark green depending on the variety, and still may be OK)
  • If the skin feels dry and brittle, it’s over ripe.
  • If the flesh inside is brown, it’s overripe.

So, with a ripe avocado, and even an overripe banana, you are ready to make muffins!

Ingredients to make Avocado banana muffins for picky eaters

If you make half a recipe, or have a reason to save half of an avocado, you can do that! Top layer of fresh may oxidize a bit and turn grey or brown, but it’s easy to just skim the top layer of flesh off, and the avocado underneath for at least a day or two should still be a bright greenish yellow.

Peel the banana and put in a blender or food processor.  Cut the avocado lengthwise, and take the pit out.  Then, I like to scoop the flesh of the avocado out with a spoon, and add it to the food processor.  It’s ideal in the food processor unless you have a small jar for your blender, because there isn’t much liquid yet. Once smooth, then add your eggs, honey and vanilla and mix again.

Instructions to make Avocado banana muffins for picky eaters, Avocado Banana Muffins Recipe

With the wet ingredients, gently fold into your dry ingredients and stir with a wooden spoon, just until moistened. Fold in your chocolate chips! How to make Avocado banana muffins for picky eaters, Avocado Banana Muffins Recipe

What kind of muffin papers are the best?

Although muffin papers are great, easy to use, and helps avoid washing, I prefer silicone muffin cups!  Healthier muffins tend to stick to the paper so much that you lose half your muffin peeling off the paper.  But with the silicone muffin cups, you can pop the whole muffin out of it’s wrapper.

They aren’t too difficult to wash.  I just flip them inside out, give them a quick scrub and leave them on a towel upside down and inside out to dry.Avocado banana muffins for picky eaters

Avocado Banana Muffins Recipe

I also like to use an ice cream scoop with a spring loaded handle to scoop out the exact same amount of batter for each cup.  If you are in a hurry, you could also make these mini muffins, and they will bake quicker.

So, let us know how your kids like these muffins, and you can feel good that they are getting some delicious and nutrient rich avocados!

Avocado Banana Muffins

Avocado Banana Muffins Recipe
51
Serves: 12
Prep Time: 15 m
Cook Time: 20 m

Ingredients

  • 1 medium – avocado
  • 2 medium – banana
  • 2 large – egg
  • 2 tablespoon – honey
  • 1 teaspoon – vanilla extract
  • 2 cup – flour, all-purpose
  • 2 teaspoon – baking powder
  • 1/4 cup – chocolate chips, dark

Directions

  1. Preheat oven to 350 degrees. Place cupcake liners into a muffin pan.
  2. Peel the avocado and bananas and add to a food processor or blender. Blend until smooth. Add eggs, honey and vanilla; mix again.
  3. Spoon flour and baking powder into a mixing bowl and whisk together. Add banana mixture and stir gently until combined. Add chocolate chips; scoop into cupcake liners. Bake for 20 minutes or until a toothpick inserted comes out clean.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 167 8%
  • Fat: 5 g 8%
  • Carb: 28 g 9%
  • Fiber: 2 g 8%
  • Protein: 3 g 6%
  • Sugar: 8 g
written by
Amy Roskelley

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Comments(10)
Elle George says:

The recipe turned out great! I used almond flour instead of regular flour and added an egg.

anjali says:

Hi,

I was so excited to make these but and thought I could make it a little healthier by substituting half whole wheat flour instead. I have done this before without any problems but this time the muffins came out gummy and dense. I haven’t baked the entire batch yet and I’m wondering if there is a fix for this?

It’s possible with the whole wheat flour, there is too much levening. Perhaps cut back on the baking powder to 1 teaspoon.
Let me know if this works!

Jo says:

Hi can you freeze these?

Charity Crawford says:

Made these tonight and doubled the recipe. They came out delicious. They were moist and just enough sweetness.

Erin says:

Just tried these and they are so good! Was unsure what to expect, as I’d never tried a muffin recipe without butter or oil. The texture is really soft. They are barely sweet, so the choc chips are a nice surprise in each bite. Totally going to make these again. I’m sure my toddler will enjoy them tomorrow morning. Thanks for the recipe!!

Ceci says:

What can you use instead of eggs? My daughter is intolerant

Zeel says:

Can you substitute the whole wheat flour 1:1 with oat flour and the honey with maple syrup?

Toni says:

This is the first baking recipe I’ve seen that from seen that doesnt have salt, is there a reason for that?

Hi Toni! We were modifying a different recipe and it didn’t have salt either. They turned out OK without the salt, so we just left it out. (in other words.. no reason!)

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