5 from 15 votes
Coconut-Lime Avocado Muffins
Coconut-Lime Avocado Muffins combine mashed avocado and coconut milk for moist, tender muffins with tropical flavors highlighted by fresh lime zest and juice. Chopped walnuts and shredded coconut add texture, while optional glaze enhances sweetness and lime brightness. This recipe yields a batch of fluffy cupcakes with subtle citrus and creamy elements ideal for breakfast or snacks.
Prep Time
20 mins
Cook Time
19 mins
Total Time
39 mins
Servings:
6
muffins
Calories:
377 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon lime fresh, zest
- ¼ cup butter softened
- ½ cup avocado mashed
- ½ cup granulated sugar
- 1 vanilla extract 1/2 tsp pure
- 2 egg large
- ¼ cup milk I used coconut milk, plus 1 tbsp
- 1/2-1 tablespoon lime juice fresh
- ½ cup walnuts chopped, unsalted, for baking
- 1/4-1/2 cup coconut shredded
OPTIONAL ICING/GLAZE:
- 1 cup confectioner's sugar powdered
- 1-2 tsp lime juice
- 1-2 tsp coconut milk
- lemon to taste, zest
ICING DIRECTIONS:
- powdered sugar though any dairy or dairy-free milk will work! and beat together using a hand-mixer or a whisk and some serious muscle power! Add extra juice/milk as needed to reach desired thickness and mix in as much or as little lime zest as your heart desires!, combine 1 tsp each lime juice and coconut milk
- lime juice
- coconut milk
- spinach freshly pureed, for funsies, mix into batter for greener muffins
Instructions
- Soften butter.
- Pre-heat your oven to 425 degrees F.
- Lightly grease your favorite standard-sized muffin tin with coconut oil.
- Add lime juice to milk and set aside [it makes a yummy faux buttermilk!] Set aside all cold ingredients to reach room temperature.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg and grate one teaspoon of lime zest into the bowl. Set aside.
- In a large bowl, combine avocado and softened butter with sugar and, using a hand mixer, whip until fluffy.
- Add vanilla, milk and lime juice and mix.
- Lastly, add the eggs and wisk until just incorporated.
- Sift the dry ingredients into the wet ones [sifting adds to the fluff factor] and fork-mix just until the batter thickens.
- Fold in the walnuts and coconut and over-stuff your muffin tin to yield 6 muffins with some serious muffin top!
- Grab a baking sheet, place your muffin tin atop it and plop it in the oven. Immediately turn the heat down to 375 and bake for 18-20 minutes, until a toothpick comes out clean from the center.
Cup of Yum
Notes
- Nutrition information provided estimates values for the muffins without the optional glaze; adjust accordingly if adding icing.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
75mg
(25%)
Sodium
293mg
(12%)
Potassium
250mg
(5%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
350IU
(7%)
Vitamin C
1.7mg
(2%)
Calcium
65mg
(7%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6 muffins
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 75mg | 25% |
| Sodium | 293mg | 12% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.