What is better than warm Banana Nut Muffins, straight from the oven? No one stopping you from eating as many as you want, since they are Healthy!
As a Vegetarian and a partial Vegan I refrain from using or consuming eggs in any shape or form. Apple sauce has been my go to substitute, but with this recipe where bananas are the star ingredient, it doesn’t work. A few other alternatives to eggs are flax seeds, Avocado, Chia seeds, zucchini (great in cakes) and vegan egg substitute. I wanted to experiment with avocado, since my husband is a huge avocado lover and I have never baked with it. Surprisingly, the avocado substitute retains the moisture and texture of the muffin, as well as being tasteless. Win-win for me and the husband. I must warn you though, the green from the avocado does show through in the color, but no harm intended. As my mom always says, “include a few greens in all your food.”
Avocado Banana Nut Muffins
Course: Fresh DessertsDifficulty: Easy8-10
servings20
minutes30
minutesIngredients
1 Box Banana Nut Bread Mix
1 Avocado
1/4 Cup Oil
1/2 Cup Chocolate Chips
3/4 Cup Water
1/2 Cup Chopped Walnuts/Pecans (Optional)
Directions
- Preheat Oven to 400 degrees Fahrenheit. If using muffin pan, grease the inside or line with muffin cups.
- Follow the Instructions from the boxed banana nut and mix all the ingredients together.
- Smash the avocado, and add it to the mix.
- Gently fold in the chocolate chips and walnuts into the mix.
- Line the mix into the muffin pan or cups and top off with more chocolate chips and nuts (optional)
- Bake for 20 minutes in the pre-heated oven. Serve Warm!
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