Blogger Brooke McLay from Cheeky Kitchen revamps the traditional banana nut muffin and makes it a healthier treat with a substitution that may surprise you….mashed avocado!
Learn to make this recipe with our how-to article.
Updated May 19, 2022
Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 18 regular-size muffin cups.
Cut avocado in half; remove pit. Scoop avocado flesh into large bowl; beat until completely pureed. Add eggs; beat until well mixed. Add muffin mix and 3/4 cup milk; mix until smooth batter forms. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or just until muffins spring back when lightly touched in center.
Meanwhile, in small bowl, beat powdered sugar, melted butter, almond extract and 2 tablespoons of the milk with whisk until icing is smooth and runny. If necessary, add additional milk by half tablespoons until perfect drizzling consistency.
Remove muffins from muffin cups; place on cooling rack. Drizzle icing over warm muffins. Serve warm.
Tips from the Betty Crocker Kitchens
Try adding a cup of fresh raspberries or blueberries to the batter to boost the flavor and health value of these muffins.
If you don’t want to frost your batch of muffins, try sprinkling the tops of each muffin with a little cinnamon and sugar before baking.
Nutrition Facts are not available for this recipe
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