These gluten-free, low-carb chicken meatballs with garlic butter and zucchini noodles are delicious without sacrificing any health.
| Cook Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ½ cup mashed Avocado from Mexico
- ½ cup mashed ripe bananas
- 2 large eggs
- ½ cup low-fat milk
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup chopped walnuts
Instructions
- 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.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 317 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Forgiving recipe, I did buttermilk added a teaspoon of baking powder, pinch nutmeg and rubbed in 100g unsalted butter as well as a small amount of chopped up chocolate and splash of vanilla instead of what was recommended used this recipe as a guide and it turned out delicious thank you ( light, fluffy not sweet but just the right amount of sugar)
Was cautious about trying this recipe, but it was amazing! I did substitute brown sugar for recipe and added a strudel on the top. Will be making these again soon! Have passed on this recipe to 3 people already!
Very good!. You really can’t even taste the avacados. I used chopped pecans instead because thats what I had on hand.
I was skeptical so I only made half the recipe. I replaced the walnuts with shredded coconut, added cinnamon and pure vanilla extract. My bananas were black on the outside and a pale brown inside. WOW! INCREDIBLY SWEET! My avocados were in the clearance bin. No mold on the outside but soft and a little brown inside. At 15 minutes I checked the muffins with a toothpick; the middle was mushy. It took the full 20 minutes in my toaster oven. I used muffin liners but they really stuck. I’m getting ready to make another batch without the liners. I think any add-in would work with this recipe. Imitation run extract and coconut or nutmeg and cinnamon or pumpkin spice and vanilla extract or almond extract with nuts or cocoa powder and chocolate chips. This recipe is so yummy and adaptable. I did not have green bread. Maybe the ripeness of the avocado makes a difference?
I added some vanilla and cinnamon because it seemed wrong to make these without those. However, they just didn’t work. I love avocado, and I know it can really be tasty in the right sweet things, but this wasn’t one of them. They have a sort of planty taste. I tried adding some almond extract and butter extract to the next batch, and still the plant taste overpowered it. Grass-flavored muffins just aren’t my cup of tea. Or my husband’s, as it turns out. I even then frosted their tops and that only mildly helped. Waaaaaa! I had high hopes.
Good, followed the recipe.
I love avocados and I love banana bread, but I don’t love them together. The taste of the baked avocados was so strong that I couldn’t eat them.
Very interesting idea. I think that adding more banana would make it taste a-lot better because unfortunately the ones I made taste very bland.
I only put in half a cup of sugar bc I like things a little less sweet. They were delicious!
I added cocoa to the recipe to make it into a double chocolate chip banana avocado muffin recipe.
Maybe I used too much avocado but the color was not appetizing at all. The taste was fine but no, I will not be making this again.
Tasty! Made most in mini-muffin tins and froze the extras. Will make again.
OMG these were great. Rather than measure avocado and banana, I used 1 med each. Added 1/2 cup raisins and reduced sugar to 1/2 cup. So everything is 1/2 cup! Easy peazy and oh so good!!!
I added vanilla, cinnamon, used 2 bananas, almond milk, and brown sugar, and added chocolate chips. So, quite a few changes. They’re moist and taste good, but seem to still be lacking flavour.
The taste is delicious! I didn’t have walnuts so I added chocolate chips. The only thing I put too much avocado on it and it didn’t cook well so I had to overcooked them a little so I could actually get them less raw on the center. So I would make them again but next time maybe 2 bananas and only 1 avocado because I used too and it was too much. I also added some drops of vanilla essence. Very tasty recipe. I love avocados!
Thank you for this recipe, I believe the taste is perfection. Most banana breads are too sugary for my liking, however, this is a great balance. I did make a few changes…I used 1c Wholemeal Flour and 1c AllPurpose Flour, I substituted 1/2c brown sugar for the 3/4c sugar as recommended by another reviewer.
this was a great recipe and all my co-workers loved it
Very moist and delicious! I followed directions exactly and was happy with results! I will make these again.
These are great – moist and flavorful. The only thing I added was chocolate chips. My husband devours them.
Had to make this as soon as I read it – despite not having a muffin tray! Subbed with almond milk, wholewheat flour, brown sugar and pecans and cut the sugar to half a cup. Also couldn’t wait to try them – really good – will definitely make again.
I used half an avocado, a full banana, a small container of baby sweet potatoes, substituted 2 tablespoons of honey for the 3/4 cup brown sugar, and used Bob’s Red Mill spelt flour. I like the texture of the muffins and for someone who wants no salt no sugar it was tasty for me. I had pecans at home so I use that instead of walnuts. I would make it again.