Whole Wheat Chocolate Avocado Banana Muffins

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I was searching for recipes from Avocado when I landed on this Avocado Banana Muffins recipe. I love this recipe because it uses honey instead of sugar and that too is very little. The sweetness comes from Banana’s, so be sure to use very ripe Banana’s which will impart its natural sweetness. I did do a few changes in the recipe to make super moist and delicious Whole Wheat Chocolate Avocado Banana Muffins.

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I did replace the all-purpose flour in this Chocolate Avocado Banana Muffins with whole wheat flour and also added some cocoa powder to make it more chocolaty and appealing to my kids. This recipe is toddler friendly too, so easy to give them something healthy. If you do not want cocoa powder for the toddler, simply replace it with whole wheat flour.

It would be true these Whole Wheat Chocolate Avocado Banana Muffins were not sweet, two reasons are because I used whole wheat flour, which according to my experience cuts the sweetness and secondly I added cocoa powder to the original recipe. So I tweaked without adding any more sweetener. But this was perfect for me to have as a snack or even in my morning breakfast. Lol, I just need an excuse to eat chocolate 😛 😛

And why not when it does not contain any butter or oil. Oh did I not mention that, yes it is oil and butter-free, so what can we ask more in a cake or a muffin?

To serve it as a dessert to guests, I would warm them a bit, add some chocolate sauce and a dollop of fresh cream or Ice Cream and a perfect dessert is ready in minutes. These muffins freeze well, so even if they are left, do not worry, just freeze. Pop them in the microwave when you feel like eating one and you are sorted without any extra hassle.

So here goes the Recipe

Ingredients

•  3/4 Cups Whole Wheat Flour (Can be replaced with All Purpose Flour/Plain Flour/ Maida)
• 2 Ripe Medium Bananas
• 1 Ripe Avocado
• 1 tsp Pure Vanilla Extract / Essence
• 2 Eggs (Can be replaced with Flax Eggs)
• 2 Tbsp Honey (Can be replaced with maple syrup)
• 1/4 Cup Cocoa Powder
• 2 tsp Baking Powder
• 1/4 Cup Dark chocolate chips

Instructions

• Preheat oven to 180°C/350°F. Grease or line 12 hole muffin tin with muffin lining.
• Add the Avocado, Banana, Eggs, Honey and Vanilla to a food processor or a blender.
• Blend until smooth. (I used my hand mixer)
• In another bowl add the dry ingredients. i.e. Sift the Whole Wheat flour, Baking Powder, Cocoa powder.
• Add the chocolate chips to the dry ingredients and give a quick mix.
• Add the wet mix to the dry ingredients and mix gently until just combined. 
• Do not over mix.
• Spoon the mixture equally into the prepared muffin tin.
• Bake at 180°C/350°F for 20-25 minutes until a toothpick inserted comes out clean.
• Leave it to cool in the tray on a wire rack.
• Enjoy as is in breakfast or as a dessert.

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