Healthier Banana Nut Muffins

  • Prep 10 min
  • Total 30 min
  • Servings 18

Ingredients

Muffins

1
very ripe avocado
2
eggs
1
box (15.5 oz) Betty Crocker™ banana nut muffin mix
3/4
cup milk

Icing

2
cups powdered sugar
1
tablespoon butter, melted
1/4
teaspoon almond extract
2
to 4 tablespoons milk

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Try adding a cup of fresh raspberries or blueberries to the batter to boost the flavor and health value of these muffins.
  • If you don't want to frost your batch of muffins, try sprinkling the tops of each muffin with a little cinnamon and sugar before baking.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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