In the last few years I have become increasingly fascinated with nutrition. Especially having two young boys at home, I make an effort to ensure that they are getting a healthy and balanced diet. As much as possible, I try to make from scratch all the food that we eat. It is not always easy to compete with the processed, packaged, sugary foods being sold at the supermarkets. Luckily, my boys are patient and understanding enough not to hassle me too much when we go grocery shopping. They are starting to learn that if we could make similar versions of these foods at home, we will be eating more healthful food. Hence, I am always on the lookout for tasty and healthy recipes that the whole family could enjoy. More recently, I have started to create a few of my own. =) So here is my first food post!
These muffin cookies are full of the delicious goodness of banana and avocado. As the name suggests, the texture is a cross between a muffin and a cookie. Who wouldn’t love that? No butter or processed, refined sugar in this recipe! Moreover, they have been approved by my two-year-old and my four-year-old little monsters, whom devoured three of these each in 2 minutes flat! =)
Super easy to make, and only 56 Calories per cookie, they are a great option as a healthy, low-calorie, and delicious snack.
Avo-nana muffin cookies
- 2 Cups whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 medium banana, mashed
- 1/2 medium avocado, mashed
- 2 Tbsp homemade date paste
- 2 Tbsp Stevia in the Raw
- 1 tsp vanilla extract
- 2 Tbsp water
- 1/3 cup raisins
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together flour, baking soda, and sea salt
- In another bowl, mix together mashed banana, avocado, date paste, Stevia in the Raw, vanilla extract, and water until well combined
- Add wet ingredients to dry ingredients and mix until mixture comes together as a crumbly mass
- Stir in raisins
- Knead the mixture by hand for a couple of minutes until it forms a coherent dough
- Pinch off small pieces (roughly 1-2 Tbsp), roll them into balls and place on a cookie sheet lined with parchment paper
- Gently flattened each cookie with the tines of a fork
- Bake for around 12 mins, or until golden
- Allow the muffin cookies to cool completely on a wire rack before storing them in an airtight container
Note: Our family is used to a low sugar diet. So even though these muffin cookies are sweet enough for us, feel free to increase the amount of date paste or Stevia to taste. You could also substitute honey or maple syrup.