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Banana, Avocado, and Flax Muffins

Banana, Avocado, and Flax Muffins

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


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • ¾ cup granulated sugar
  • 3 VERY VERY ripe bananas like, ridiculously ripe
  • ½ creamy ripe avocado
  • 2 eggs beaten
  • ¼ cup water
  • ¼ cup chopped walnuts
  • ¼ cup freshly ground flax seed meal
  • cooking spray
  • old fashioned rolled oats for topping


  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!