Avocado Banana Walnut Muffins Recipes

Steps:

• Heat oven to 375 degrees (F).
• Grease 12 muffin tins, or spray with nonstick vegetable oil, or line with paper cups.
• In a large bowl, mix avocado, bananas, eggs and milk.
• In a seperate bowl, whisk or sift together flour, sugar, baking soda and salt.
• Stir flour mixture into avocado mixture; do not over mix. Stir in walnuts.
• Spoon batter into prepared muffin tin; bake 15 to 20 minutes, or until tops start to brown and a toothpick inserted into a muffin comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream together bananas and avocado in a mixing bowl using an electric mixer. Pour in eggs and milk; mix well.
• Whisk whole wheat flour, brown sugar, white sugar, baking soda, cinnamon, and salt together in a separate bowl.
• Pour flour mixture into banana mixture slowly and mix until incorporated. Add walnuts and mix for 1 minute.
• Divide batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Steps:

• Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
• In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
• Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
• Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
• Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
• Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Steps:

• In medium bowl, whisk together all the dry ingredients. In a small bowl, toss walnuts with 1 tbs of the dry mixture.
• In a large bowl, beat eggs slightly.
• Add remaining ingredients mixing after each addition.
• Finally, add the dry ingredients into the wet ingredients and gently stir till moistened then gently fold in walnuts.
• DO NOT USE A BEATER: It will make the muffins dry and hard. All the mixing should be very gentle and just enough to incorporate everything together.
• Lightly spray with oil, a 12 cup muffin tin and divide batter into each one. They will be very full.
• Bake at 350°F for about 22 minutes or until done.
• Remove from oven and let cool 5 minutes. Remove from tin and eat now or later -- or both!