In my mind, nothing says spring and summer like avocados. Between fresh salads, guacamole, chocolate avocado pudding, and everything else I can put it on, I buy avocados by the handful all summer. And while guacamole is the best summer snack (with my two secret ingredients: a dash of tequila and a spot of hot sauce), I was looking to make a gluten-free on-the-go snack that I could grab on my way out the door in the morning or snack on in the afternoon using my favourite Mexican fruit.
Gluten-Free Avocado Banana Muffins
2 cups gluten-free flour (I used rice flour)
1 tbsp baking powder
1/2 tsp sea salt
2 avocados from Mexico, pureed
2 bananas, mashed
3/4 cup honey
1 tsp vanilla extract
Instructions: Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking powder and salt. In a large bowl, combine avocado, banana, honey and vanilla. Fold dry mixture into the avocado-banana mixture. Once combined, spoon into greased muffin tins, spreading evenly.
Bake for 25 to 30 minutes or until a toothpick inserted into middle of loaf comes out clean.
The result: a fluffy treat that is healthy, filling, and the perfect blend of avocado and banana!
Next on my kitchen adventures: Mexican Avocado Margaritas!