Healthier Banana Nut Muffins

 

1

very ripe avocado

2

eggs

1

box (15.5 oz) Betty Crocker® banana nut muffin mix

3/4

cup milk

2

cups powdered sugar

1

tablespoon butter, melted

1/4

teaspoon almond extract

2

to 4 tablespoons milk

• 1 Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 18 regular-size muffin cups.
• 2 Cut avocado in half; remove pit. Scoop avocado flesh into large bowl; beat until completely pureed. Add eggs; beat until well mixed. Add muffin mix and 3/4 cup milk; mix until smooth batter forms. Divide batter evenly among muffin cups.
• 3 Bake 18 to 20 minutes or just until muffins spring back when lightly touched in center.
• 4 Meanwhile, in small bowl, beat powdered sugar, melted butter, almond extract and 2 tablespoons of the milk with whisk until icing is smooth and runny. If necessary, add additional milk by half tablespoons until perfect drizzling consistency.
• 5 Remove muffins from muffin cups; place on cooling rack. Drizzle icing over warm muffins. Serve warm.