Ingredients
2/3 cup cubed ripe avocado3 large eggs1/4 cup honey2 tablespoons canola oil1 can (8 ounces) unsweetened crushed pineapple, undrained2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon3/4 cup toasted chopped pecans, divided
Preparation
Preheat oven to 375º. In a large bowl, beat avocado until only small lumps remain. Add eggs, honey and oil; beat until blended. Stir in pineapple. In another bowl, whisk flour, salt, baking powder, baking soda and cinnamon. Add to avocado mixture; stir just until moistened. Fold in 1/2 cup pecans.
Fill 12 greased or foil-lined muffin cups; sprinkle tops with remaining 1/4 cup pecans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
