These moist muffins with avocado and banana make a delicious brunch offering or grab-and-go breakfast.
Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
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.
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.
Per Serving: 196 calories; protein 4.6g; carbohydrates 32.6g; fat 5.7g; cholesterol 31.4mg; sodium 317mg.
Eating best breakfast to continue the day has become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and bring me energy to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feel full longer, and less likely grab a snack out of the vending machine before lunchtime.
Making fruit a morning habit is easy . Easy as put the sweetness in your fridge next to the milk or on the bench next to your cereal pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.