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Healthier Banana Nut Muffins

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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.


Brooke Lark

Updated May 19, 2022


  • 1

    Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 18 regular-size muffin cups.

  • 2

    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.

  • 3

    Bake 18 to 20 minutes or just until muffins spring back when lightly touched in center.

  • 4

    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.

  • 5

    Remove muffins from muffin cups; place on cooling rack. Drizzle icing over warm muffins. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1

    Try adding a cup of fresh raspberries or blueberries to the batter to boost the flavor and health value of these muffins.

  • tip 2

    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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