Banana muffins/loaves are a staple in our house. Great for breakfast, after school snack or with dairy free custard for pudding. This is a twist on my regular recipe in an attempt to get some healthy fat into my kids. We are a nut and butter free house which leaves our options limited. I’m a great believer in ‘if we’re not allergic to it we should try eating it’ unfortunately when it comes to avocado my kids point blank refuse. Honestly one bad experience with a ‘healthy’ avocado chocolate mousse….
Anyway I’ve discovered if I blend it so no green bits show my kids will cheerfully if unknowingly eat avocado. Just not in an unsweetened chocolate mousse. If your kids are fussy you need to blend it silly till completely smooth or they’ll spot that one teeny bit of green and freak out.
Banana & avocado muffins
Makes 12 large muffins
2 cups plain gluten free flour.( I used one cup rice, 1/2 cup potato starch, 1/4 cup sorghum & 1/4 cup Teff but Doves farm plain gluten free flour works too. If you want to use self raising flour which often contains xanthan gum just omit it and the raising agents)
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 cup sugar
2 ripe bananas
1 ripe avocado
1/2 cup sunflower oil (have also used coconut oil before)
1/2 cup Apple purée (I use baby fruit pots)
1 tablespoon cider vinegar (or lemon juice)
Dairy free spread for greasing the tin
If desired –
1/2 cup dairy free chocolate chips
1/2 cup chopped dates
Preheat oven to 180C and grease a 12 hole muffin tray
Measure flour, xanthan gum, baking powder, bicarbonate of soda & cinnamon and sift into a large bowl. Whisk to combine.
Chop the bananas and scoop out the avocado and blend together in a food processor (can mash together if green bits not an issue)
Once smooth add the oil then the apple purée and then the sugar. Finally mix in the cider vinegar.
Pour wet ingredients into the bowl containing the dry ingredients and stir well. If using mix in the chocolate chips and dates.
Distribute the mix evenly between the 12 holes. I find an ice cream scoop works really well for getting 12 even sized muffins. If you’d like a more rustic look you can spoon the mix in.
Bake for 18 minutes and once the tray is cool enough to handle transfer the muffins to a cooling rack to cool completely.
We like to eat ours cut in half with some dairy free spread. They’ll keep for 3 days in an airtight container and also freeze well.