1medium-large very ripe avocadojust over 1/2 cup mashed
3very ripe bananasabout 1 cup mashed
2-1/2cupsall-purpose flour or substitute 1 cup whole wheat for 1-1/4 cups of the all-purpose flour
1-1/2 teaspoonsbaking powder
1/2cupwalnut or pecan pieces or halves
Preheat the oven to 350˚F. Grease 12 muffin cups or line with papers.
Halve, pit and scoop out the flesh of the avocado. If there’s more than a gently rounded half cup, reserve the remainder for another use, or eat immediately.
Whisk together the avocado, banana, sugar, eggs, oil and vanilla a medium bowl.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Pour the avocado mixture into the dry ingredients and stir until just combined. Stir in walnuts or reserve and sprinkle on top of batter.
Scoop into prepared muffin cups. Bake 20-25 minutes or until tops spring back when lightly touched. Remove from pan to cool.
Avocado substitutes for some of the fat in the recipe - avocados are high in heart-healthy monounsaturated fats.There will be little flecks of green avocado in the batter, that's ok!Photo by Rosie; Recipe adapted from Avocados from Chile**I received conference discount from IFBC in exchange for a blog post of my choice.