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Vegan Banana Avocado Muffins

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So….Banana and avocado muffins? And vegan and gluten free to boot? Ok. So how good can these actually be? We mean, seriously?! Well, good – that’s right, darn good. And here’s the thing, that color that they start out to be, that beautiful color of greenish yellow :-) well, they end up like that too! Nice bonus in the visual department if you ask us. Now if you’re not vegan, and you want some added protein, you can certainly throw in a couple of eggs. This is a fairly forgiving recipe so we encourage you to play with it a bit and see what you you come up with. Like chia seeds or toasted walnuts or how about a little flax meal? You get the point, now go have some fun!

Vegan Banana Avocado Muffins

Ingredients:

  • 2 cups Gluten free all-purpose flour (we used Bobs Red Mill)
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cinnamon

 

  • 2 medium banana’s, mashed
  • 2 medium avocado, pureed (or mashed finely)
  • 1/4 cup almond milk, unsweetened (we used unsweetened vanilla)
  • 3/4 cup honey (or 1/2 cup maple syrup and 1/3 granulated sugar)
  • 1 tsp vanilla paste (or extract)

 

  • Toasted almond slices (optional)

Directions:

Preheat oven to 350 ̊F. Prepare your muffin tins.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon and sea salt.

In a large bowl, combine avocado, banana, honey, almond milk and vanilla (this is where you add your eggs, if using them).

Fold dry mixture into the avocado-banana mixture. Hint: The less you mix the more tender your crumb.

Once combined, spoon into greased muffin pans, spreading evenly, topping with toasted almond slices, if desired.

 

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Bake for 20-25 minutes or until a toothpick inserted into middle of muffin comes out clean. Let cool.

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