Over the weekend, I found myself with a glut of avocados and bananas that were too ripe for my taste, but still edible. How could I use them up fast? I decided to make a vegan version of my banana chocolate chunk muffin recipe.
They turned out great – moist, sweet, and delicious. They’re lower in fat and higher in vegetables than the original version, but you wouldn’t guess that from the flavor. (No, they don’t taste like avocados.) The only noticeable difference is that they browned more than the non-vegan version – a side effect of using avocado, the internet tells me.
Try them the next time you have an overabundance of softening fruit!
- measuring cups and spoons
- 1 or 2 mixing bowls
- electric mixer or blender
- muffin tin with 12 2 ½-inch cups
- cooling rack
- 2 cups white whole wheat pastry flour
- ½ teaspoon salt
- 1½ teaspoon baking soda
- 2 teaspoon baking powder
- ¾ cup mashed avocado
- 2 tablespoons coconut oil
- 1/2 cup sugar or xylitol
- 1¼ cup mashed bananas (3 small or 2 large bananas)
- ½ cup chopped bittersweet baking chocolate or vegan chocolate chips
- Whisk together the dry ingredients in a blender (I use a Vitamix) or bowl..
- Using a fork, beat together the coconut oil, ¼ cup of the avocado and sugar or xylitol in a small bowl until light and fluffy, about 1 to 2 minutes.
- You have two options for this step:
- Put the sugar mixture and dry ingredients in a large bowl and mix them together with an electric beater until they are the texture of brown sugar OR
- Put the sugar mixture and dry ingredients in the Vitamix mix them together with an electric beater until they are the texture of brown sugar (about 30 seconds on high).
- Continue in your bowl or blender:
- Beat in the rest of the avocado until just blended (30 seconds on high if using the Vitamix, using the tamper).
- Beat in the mashed bananas until just blended (30 seconds on high if using the Vitamix; push the bananas to the bottom using the tamper before you turn the blender on).
- Stir in the chocolate.
- Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
- Bake 25 minutes in a 325°F oven. Muffins are ready when inserted toothpick comes out clean.
- Cool on rack at least 10 minutes and serve.