These Avocado Banana Whole Wheat Muffins use avocado as a healthy substitute for butter and oil.
A few weeks ago, my husband’s niece and cousin from Taiwancame up to Connecticut for a surprise visit. They love baked goods, so I decided to make some muffins for breakfast.
I had spotted a recipe for Avocado Banana Bread in an issue ofCooking Light that intrigued me, sothis was the perfect opportunity to try the recipe. Instead of butter or oil in the recipe, an avocado serves as the fat in these muffins.
Our relatives loved these Avocado Banana Whole Wheat Muffins– they’re moist and not too sweet. They have a slight green tinge from the avocado, but that didn’t seem to bother anyone. I packed all the extra muffins for them to bring home – I think a few might have made their way onto the plane back to Taiwan ;).
Serves: 14 muffins
Adapted from Cooking Light .
Source: Jeanette’s Healthy Living