AVOCADO BANANA MUFFINS

 PHOTO BY RACHEL CONNERS / BAKERITA   

PHOTO BY RACHEL CONNERS / BAKERITA

 

Entering back into the blogging sphere feels SO good. I wrote my first blog post, in what feels like forever, last week (the first post of my living in tune series). Today, I’m bringing back the by Erika Elizabeth original recipes. Moving forward, I’m tryyying to simplify my recipe posts. It’s so easy for me to get lost in the health benefits of the recipes, the conditions it supports, etc. and 1,000+ words later, I’ve finally gotten to the recipe…lol! As much as I love to write, this habit of mine tends to keep me from staying consistent. And let’s be real, who reads lengthy blog posts anymore… I’ll keep the lengthy posts to my Living in Tune series + some of my Health and Lifestyle related posts, and on occasion, the recipes. After all, I have a lot to say…and you can always just scroll to the end. ;)

If you’re new to my blog/recipes, some things  you can always expect from my recipes are clean + whole ingredients with an emphasis on seasonal eating, no refined sugar, always free of gluten and never attached to any particular diet or dogma. Lots of paleo-friendly recipes, vegan + vegetarian recipes, Ayurvedic inspired recipes…and sometimes, a fusion of all of the above. I love it all... 

Okay, so onto the recipe itself… Life changing Banana Avocado Muffins with traditional Ayurvedic ghee + raw honey is basically breakfast heaven. I’m all about the clean baked goods…also anything I can cover with magical ghee is a win in my book. I’ve been including these in my weekly meal service menu for my clients and they’re so simple + delicious that I had to share.

 

INGREDIENTS (MAKES 12 MUFFINS)

2 cups almond flour

3 ripe bananas, mashed

1 ripe avocado, mashed

6 eggs OR make it egg free/vegan with 1/3 cup of chia seeds soaked in 1 cup water

1 tbsp. raw honey

½ cup pecans (or try ½ cup dark chocolate chips)

2 tsp. vanilla extract

2 tsp. baking powder

½ tsp. pink mineral salt (or sea salt)

METHOD

Preheat over to 350 degrees

Whisk eggs, banana + avocado in a mixing bowl 

Add in honey, vanilla, baking powder + salt 

Gradually stir in almond flour + pecans 

Use coconut oil or another cooking oil to grease the insides of the muffins tray

Divide batter evenly...just under the brim of each muffin cup 

Bake for 30-40 minutes 

Remove from the over and let cool 

Store in an airtight container 

Enjoy! & #EatLikeAGoddess☾

xo, E