Banana Avocado Muffins

Four chocolate chip muffins sit on an orange plate with extra chocolate chips scattered around. A white cloth with blue designs is in the background, and the surface is a light blue color.

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Banana Avocado Muffins are perfect for breakfast or after-school snacks. They're moist, yummy, and super easy to make!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 372kcal

Author: Maggie Unzueta

Ingredients

1 avocado
2 bananas
2 egg
1 teaspoon vanilla
3 tablespoon honey or maple syrup
2 Cups all purpose flour
2 teaspoon baking powder
½ cup chocolate chips semi-sweet

Instructions

Remove the avocado pit and place in the blender along with the bananas.
Blend on high for 1 minute.
Add eggs, vanilla and honey and blend again.
In a bowl, mix flour and baking powder.
Add the mixture from the blender to the flour mixture.
Mix well.
Then add chocolate chips and fold them in gently.
Pour into muffin pans.
Bake at 350 degrees F for 30-40 minutes.
(They're ready when you stick a toothpick in the center, and it comes out clean).
Let cool slightly before serving.

Notes

Can I freeze these muffins?

Yes! Just let them cool completely, then store in a freezer-safe bag for up to 3 months. Great for lunchboxes or busy mornings.

What can I use instead of honey?

Maple syrup works well as a natural sweetener. You can also try agave syrup if that’s what you have on hand.

How do I store my muffins?

Let them cool completely. Then place them in an airtight container with a paper towel. The paper towel will absorb some of the moisture. Store at room temperature for up to 4 days.

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