Remember when coconut oil was all the rage as the new healthy fat? Well, coconut oil is out and it's being replaced with the avocado. You read that right - the avocado has found it's way to the forefront of the cooking world.
Avocados are being used in place of butter and oil in all kinds of recipes. I've seen recipes for cupcakes, breads, cookies, muffins, chocolate mousse, ice cream and pasta sauces that all make use of this nutrient dense fruit.
I just want to go on record as saying that I'm a huge avocado lover and I am totally on board with this new trend of substituting the good fats found in avocado for less healthy saturated fats in recipes.
This particular recipe caught my eye because I just happened to have 2 over ripe bananas and an avocado on my counter that needed to be used up. But be warned - this is certainly one of MANY more avocado experiments to come. Did I mention how much I am loving this new avocado trend?
Banana Avocado Muffins
Bake 15-20 minutes at 350.
Is it wrong that as soon as these tasty little treats went into the oven, I started to imagine what other variations I could make? What would happen if I added some shredded coconut, rolled oats, golden raisins or even chocolate chips?
These muffins were SUPER yummy and it didn't bother me in the least that they had the slightest hint of green to them. I ate 2 for dinner and put the rest in the refrigerator to eat with my breakfast this week. I'm guessing they wont last through the weekend though. Lucky for me, I've got 2 more avocados ripening on the counter and ready to be transformed into something amazing.
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