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Banana, Avocado, and Flax Muffins

Banana, Avocado, and Flax Muffins

Erica
Tender, crumbly Banana, Avocado, and Flax Muffins. Make these healthy muffins ahead and freeze, then enjoy as you want during the week.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine freezer-ready, healthy recipe, muffin
Servings 12

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 3/4 cup granulated sugar
  • 3 VERY VERY ripe bananas like, ridiculously ripe
  • 1/2 creamy ripe avocado
  • 2 eggs beaten
  • 1/4 cup water
  • 1/4 cup chopped walnuts
  • 1/4 cup freshly ground flax seed meal
  • cooking spray
  • old fashioned rolled oats for topping

Instructions
 

  • Combine the flours, salt, and baking soda. Set aside. In a separate bowl, mash the bananas and avocado. Stir in the eggs, water, sugar, nuts, and flax. Add the dry ingredients and stir until just combined – don’t over do it! Divide batter between 12 muffin tins sprayed with cooking spray. Top each muffin with a sprinkling of rolled oats.
  • Bake at 350 for 15-20 minutes or until toothpick inserted comes out clean. Yield: 12 muffins.