Monday, August 5, 2013

{healthy} chocolate avocado banana muffins

Chocolate. Avocado. Banana. Need I say more?
Oh yes. No dairy and 100% whole wheat!

This is my very first baking post. Yay! As much as I love cooking, I do have more fun baking as I have been doing it longer and feel as if I can experiment a little more. Muffins are the best. For three reasons. 1)You can eat them for breakfast, snack, or dessert. Just an excuse to eat more muffins more often! 2)You can put almost anything in them. I mean look at these, they've got avocados! 3)They're healthier than cupcakes. And if you get them right, they may even taste better.

My mom has had some black bananas in the freezer for a while now. She's been begging me to use them in my baking all week. When I was at the grocery store this weekend, I bought about 6 avocados, which are perfectly in season right now. Not too hard, not too soft, juuust right. And the chocolate, well, it's good all year round. 

While making these muffins, I was a little scared because I didn't use a recipe. In fact, I kept all of the ingredients out until the first sample muffin came out of the oven in case I needed to add anything. But it turned out they were perfect- in fact, I wouldn't change anything about them. They're healthy (I promise!) And you can't even taste the avocado. But you still get all of the health benefits-vitamins, healthy fats, and a ton of potassium among others. 

As you can see, I didn't even get to take a picture of the sample muffin before my siblings begged me to let them try some. And then begged for another. These go fast, so if you want to double the recipe or make mini muffins, go for it! The more muffins the better.

I hope you enjoy them! Please leave a comment below telling me what you thought, it would be greatly appreciated. Happy baking!

Makes 10 ooey gooey delicious muffins.
  • 6 oz. bananas
  • 1/2 of an avocado
  • 2 tsp vanilla
  • 1/2 cup whole wheat flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup buckwheat flour
  • 1 + 1/4 tsp baking powder
  • 1 + 1/4 tsp baking soda
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup almond milk (it's ok to use soy or regular, too)
  • 1/4 cup canola oil
  • 1/2 cup chocolate chips
Preheat oven to 350ยบ. In a small bowl, mash together (with a fork or a masher if you have one) bananas, avocado, and vanilla. In a separate bowl, sift together all flours, baking powder, and baking soda. Set aside. In a large mixing bowl, beat together (using a fork) egg, sugar, almond milk, and oil. Add the banana mixture to the wet mixture and stir until just combined. Then add in the dry mixture, all at once, and stir until there are no more clumps of flour, until combined. See picture above for what the end mixture should look like. Bake for 18-20 minutes, or until the muffins spring back when lightly tapped. Be careful not to overcook-these muffins are best gooey and moist. Enjoy!


  1. I'm a sucker for chocolatey banana muffins, and these look superb - moist and delicious! Love the additions of avocado and buckwheat flour. And I'm so in the "muffins are better than cupcakes" camp, too. :)

    1. Thanks! Definitely try out the recipe and tell me what you think :)


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