Tuesday, February 17, 2015

Chocolate Banana Muffins with Avocado

This is a simple way to make use of overripe bananas and avocados. Feel free to add chocolate chips (1/2-1 cup) for even more chocolate flavor. If chocolate isn't your thing, you can also omit the cocoa and add an additional 1/4 cup of flour (I'd also add 1 tsp cinnamon).


3/4 c overripe banana (2 medium)
1/4 c very ripe avocado (1/2 small)
2 eggs
2/3 cup brown sugar
1/4 c vegetable oil
1 tsp vanilla

1/2 tsp salt
3-1/2 tsp baking powder
1 - 3/4 c flour
1/4 c cocoa

12 banana chips (optional)


  1. Spray 12 muffins tins with nonstick spray.
  2. Preheat oven to 400 degrees (if using nonstick or dark colored pan reduce heat to 375 degrees.)
  3. In large bowl, whisk together eggs, oil, sugar and vanilla.
  4. Stir in banana and avocado.
  5. In medium bowl, whisk together flour, cocoa, salt and baking powder.
  6. Add flour mixture to liquid ingredients. Stir very gently until just combined.
  7. Place approximately 1/4 cup of batter into each tin.
  8. If using, place one banana chip on each muffin.
  9. Bake for 20-25 minutes.
  10. Cool five minutes and remove from tins onto cooling rack.


  1. Avacado :D omg i have some in the refrigerator for a week. I have to try this for the weekend.

  2. Great idea to add avocado. I bet coconut oil would work in this recipe too. Chocolate and banana is always a good combo in my books!

  3. Oh, I love this idea. Super healthy and sound delicious! Gotta get my avocados ripening!

  4. Do you find the avocado changes the flavour at all of the muffins or is it masked by the banana? What a great idea!

    1. The amount isn't huge so I don't taste them at all!

  5. Could I add a whole avocado instead of just half?

  6. Adding a whole avocado may affect the texture and taste so I can't recommend it though I haven't tried it.