Avocado Banana and Walnut Muffins

Avocado Banana and Walnut Muffins


"These moist muffins with avocado and banana make a delicious brunch offering or grab-and-go breakfast."


20 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
  2. In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts.
  3. 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.
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  1. 18 Ratings


Very moist and flavorful. You could really taste the avocados. I omitted the walnuts because I didn't have any and used brown sugar. I also made a streusel topping (1/2 cup brown sugar, 1/4 cup ...

I was going to rate this 4 stars as I thought they needed a little more flavor but after watching both my kids and my husband (a self-proclaimed avocado hater) go for a 2nd muffin immediately af...

Delicious! I opted to use half brown sugar and half white sugar and since most banana muffins have a little spice I added 1 tsp. of cinnamon along with a couple heaping teaspoons of vanilla. Th...