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Coconut-Lime Avocado Muffins

These small-batch Coconut-Lime Avocado Muffins are fluffy and flavorful! Recipe yields 6 large muffins.

Prep Time
20 mins
Cook Time
20 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 fresh lime zest
  • ¼ cup softened butter
  • ½ cup mashed avocado
  • ½ cup granulated sugar
  • 1 + 1/2 tsp pure vanilla extract
  • 2 large eggs
  • ¼ cup plus 1 tbsp milk (I used coconut milk)
  • 1/2-1 tablespoon fresh lime juice
  • ½ cup unsalted baking walnuts (chopped)
  • 1/4-1/2 cup shredded coconut
OPTIONAL ICING/GLAZE:
  • 1 cup powdered confectioner's sugar
  • 1-2 tsp lime juice
  • 1-2 tsp coconut milk
  • lemon zest to taste
ICING DIRECTIONS:
  • Combine powdered sugar with 1 tsp each of lime juice and coconut milk 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!
  • for funsies: mix a handful of freshly pureed spinach leaves into the batter for even greener muffins!

Instructions

    Cup of Yum
  1. Soften butter.
  2. Pre-heat your oven to 425 degrees F.
  3. Lightly grease your favorite standard-sized muffin tin with coconut oil.
  4. Add lime juice to milk and set aside [it makes a yummy faux buttermilk!] Set aside all cold ingredients to reach room temperature.
  5. 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.
  6. In a large bowl, combine avocado and softened butter with sugar and, using a hand mixer, whip until fluffy.
  7. Add vanilla, milk and lime juice and mix.
  8. Lastly, add the eggs and wisk until just incorporated.
  9. Sift the dry ingredients into the wet ones [sifting adds to the fluff factor] and fork-mix just until the batter thickens.
  10. Fold in the walnuts and coconut and over-stuff your muffin tin to yield 6 muffins with some serious muffin top!
  11. 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.

Notes

  • Nutrition Facts below are estimated for muffins only using an online recipe nutrition calculator. Adjust as needed if icing is added and enjoy!

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 (7%) 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: 6muffins

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.