Makes 8 muffins
Ingredients:
150g plain flour (use gluten free if preferred)
¾ tsp baking powder
20g walnuts or pecans, chopped
25g dark choc chips
150g ripe banana
150g ripe avocado
2 eggs
2 tbsps honey or maple syrup
1 tsp vanilla extract
Method:
Preheat oven to 180˚C/350˚F. Line a muffin tin with 8 paper cases.
In a large bowl sift the flour and baking powder.
Add the walnuts and chocolate chips and stir gently.
Place the avocado and banana in a bowl. Mash well.
Add the eggs, honey and vanilla and stir well until smooth.
Add the wet mixture to the dry mixture and stir gently until no flour patches remain.
Spoon into the paper cases.
Bake for 20-25 minutes, or until cooked in the centre. A skewer inserted into the centre of a muffin will come out clean when cooked.
Leave to cool in the tin.
Store any leftovers in an airtight container for up to 3 days.
Per muffin:
183 calories
4g protein
26g carbs
7g fat