Letting perfectly good food rot and having to throw it away always gives me a guilt trip. Before we went the Bahamas last week there were some bananas dying a very painful death in a bowl on my shelf. As any baker knows, this is when bananas are at their most tasty time for baking. So one morning, shortly before we left, I got up extra early to rid my apartment of them by recycling them into a recipe I've always wanted to try.
So armed with smelly bananas and squishy avocado, I combined flavors and whipped up these lovely muffins. Several were jammed in my carry on luggage to enjoy each morning before boarding the dive boat. One of these sustained me through two dives almost until 2pm each day.
These flavorful and filling muffins are a also prefect addition to a weekend brunch or a great semi-healthy fix to grab on the way out the door to work if you have no time for breakfast.
Whole Wheat Avocado Banana
Sunflower Seed Muffins
- 1/2 cup ripe banana, mashed
- 1/2 cup avocado, mashed
- 2 eggs
- 1/2 cup skim milk
- 2 cups whole wheat flour
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup raw sunflower seeds
- Preheat oven to 350 degrees.
- Grease or spray a 12 cup muffin tin.
- In a separate bowl, whisk together flour, sugar, baking powder and salt and set aside.
- Place banana, avocado, eggs and milk in the mixer and combine on medium low speed.
- When the wet ingredients are mixed together, add the dry ingredients and mix until everything is combined.
- Stir in the sunflower seeds.
- Fill the muffin wells almost to the top of each.
- Bake for about 20 minutes or until a knife inserted into the center of a muffin comes out dry.
- Remove from oven and transfer muffins to a baking rack to cool completely.