Peanut Butter Banana Avocado Muffins

I read you could use avocado to substitute for butter when baking, so I decided to try.  These muffins are so light and fluffy.  You can’t taste the avocado at all.  All you taste is the banana and peanut butter.  

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

3 tablespoons powdered peanut butter

¼ cup nut butter

¼ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

3 mashed bananas

½ cup unsweetened applesauce

1 avocado mashed

2 large eggs

1/3 cup honey roasted peanuts

Directions:

1. Preheat the oven to 350 degrees.  Spray muffin tins with baking spray or line with liners. 
2. Add flours, protein powder, powdered peanut butter, baking soda, baking powder, salt, to a bowl.  Mix to combine.
3. Add beaten eggs and applesauce.  Mix gently.
4. Add mashed bananas and avocado. Mix gently.
5. Add peanuts and mix to combine.
6. Use a large cookie scooper to fill muffin tins.
7. Bake 25 minutes.
8. Let cool for at least 10 minutes on a wire rack before removing from the pan.
9. Store in an air-tight container.  I store these in the fridge after 2 days.  I also freeze extra muffins to enjoy later.