I recently told you all in this post about how much I love to make healthy food for my sister who is expecting and how I love when she (or Baby) has specific cravings. Well, this was one of those cravings. Apparently she’s dreamed about them and they cause Baby to do somersaults when she eats them. These are full of nutrition: avocado, banana, whole grain flour, and sweetened with a mix of honey and raw sugar. The best part is that everyone loved them. I can usually expect anything dubbed “healthy” to be snubbed by certain younger siblings but with these everyone was happy.
In fact, the first batch was devoured so quickly by everyone that I had to make a second in order for Baby to get his fair share. That’s why I am posting this recipe today. I had planned to try something else until I realized that these were so popular that they were gone. When a pregnant woman needs her muffins you don’t ask questions, you start measuring flour.
So you can probably tell that I didn’t put a whole lot of effort into props and stuff with these pictures and I am going make excuses for that. I’m really not thrilled with these pictures you guys but I am still unpacking stuff and haven’t even had the chance to decide where I like the lighting best in this house, let alone find dishes and props.
These were only supposed to be my test pictures but I am so short on time right now because everything takes longer right after you move. I mean, making dinner isn’t exactly rocket science until you can’t even find a can opener, strainer, or cheese grater. It’s Dinner Impossible when you’re trying to make food the first night. Very comical.
I am over the fact that, overall, this is not my most stellar recipe post ever because it’s at least a really good recipe. If you like fudgey muffins that don’t come with all the guilt then you have to try these.
They fit somewhere in that blurred gray-area category between breakfast and dessert. That may be my favorite food category, what about you?
- 1 medium banana
- 1 medium avocado
- 2/3 cups honey
- 2/3 cups raw sugar (turbinado sugar)
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 cup water
- 2/3 cup cocoa powder
- 1 teaspoon soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups whole wheat flour
- 1/2 cup oatmeal flour
- 1/2 cup barley flour (you can sub with more whole wheat)
- optional: 100g (about 1/2 cup) chopped semi-sweet dark chocolate
- Preheat oven to 350 degrees F (180 C).
- Mash banana and avocado in a large bowl. Add sugar and honey ane stir well. Add all other ingredients and mix well.
- Spoon batter into greased muffin pan and fill nearly to the top. Bake for 18 - 20 minutes until center is cooked and edges are golden.