These bakery-style Coconut-Lime Avocado Muffins are fluffy and flavorful with some serious muffin top!
Hi my name is Jenn and I’m a muffinaholic.
I’m so hopelessly in love with them that if a 12 step program for these fluffy little hand-held carb clouds actually existed, then I would have flunked out of it at least twice by now.
Easily overshadowed by their older sister, the over-achieving cupcake, muffins are often snubbed for sweeter options like cupcakes, pancakes, and donuts, or more indulgent items like biscuits, bagels and croissants.
They’re that healthy option somewhere in the middle of the spectrum that isn’t really all that healthy when you factor in the cup of sugar and stick of butter that typically goes into them. As for healthified muffins? Those poor guys have such a bad rap. They’re usually snubbed for fear of biting into a dry, stale, flavorless old sponge.
I’m sure at some point in our childhood our parents must have told us not to eat sponges.
Let’s not start now.
Don’t be intimidated by the ingredients in these muffins.
The addition of omega-rich avocado allows us to reduce the amount of butter needed without sacrificing texture or flavor.
You also have the added bonus of being able to squeal “VEGGIES!!!!” when your friends and family ask how you made these deliciously awesome muffins. I could wax poetic on just how amazing they are, or I can simply insist that you make them.
Now.
Ahora.
Jetzt.
Coconut-Lime Avocado Muffins
Glaze or no glaze… it’s entirely up to you! I keep the glaze off and sprinkle extra nuts on top for a breakfast-worthy muffin, then glaze them up to serve family and friends as a sweet treat! Both options are super delicious and oh so easy to make.
Coconut-Lime Avocado Muffins
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
- 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.
Notes
Nutrition
Mega Muffin-Top Muffin Tip
(try saying that five times fast!)
To give these babies some serious rise, I use the not-so-secret baking trick of starting with a super-hot oven and then switching the temp from 425 F to 375 F once the muffins are placed inside.
The temperature stays high for the first 5 minutes of baking which allows the baking powder to lift the muffins extra-high before lowering them to a base temperature for even baking. I also like placing my muffin tin on a baking sheet because it helps prevent the bottoms of the muffins from browning. Try both tips to take your muffins from home-style to bakery-style!
This recipe makes 6 muffins with some serious muffin top!
muffin update:
After making these marvelous muffins for over 2 years, I finally updated the photos. This update was the perfect opportunity to not only stage a fancy photog sesh, but to unleash these bad boys on my pre-schooler and her amazing teachers. Thumbs up all around – hooray!
According to the chickpea, they’re “So delicious I just have to eat the whole thing, no sharing momma!”
I wish the sun (and my shoddy photog skills) had cooperated so I could show you the gorgeous green hue of these babies in action. The muffin itself has a natural green tint from the avocado and the flecks of vivid green lime zest are just plain fun! You can even sprinkle a little lime zest on top for a burst of color and citrus flavor.
so. . . how were they?!
Moist, fluffy, flavorful, and packing enough muffin top to make your jeans jealous! Simply put, they rocked my socks. I can’t wait to make these coconut lime avocado muffins again and again.
Can I make these muffins with out the shreded coconut? I don’t think my son is a fan.
Hey Teresina! You can absolutely skip the shredded coconut. xoxo
Absolutely the lightest, fluffiest, yet creamy tasting muffin I’ve ever eaten — much less made! I’m thrilled with the results, especially after how exhausting it was making this from a wheelchair. I broke my leg a month ago and while building bone, have been looking for protein/calcium-rich recipes. This qualifies as an excellent side-kick to my morning protein shake.
Also loved learning how to make “high” cupcakes that don’t just spill over and stick to the cupcake tin.
Great recipe I’ll repeat! BTW, I didn’t have grated coconut so I chopped the coconut flakes I had in the pantry — can’t tell the difference.
I’m so glad you enjoyed the coconut avocado muffins Valerie! Thank you for the awesome review!
These look so good, I can’t wait to make them! Can you tell me if you used canned coconut milk or the sweetened coconut milk (in a carton) you find in the refrigerated dairy aisle. Also, did you use sweetened or unsweetened shredded coconut? Thanks!!!
I’m so excited for you to try them Valerie, thank you! I’ve used both canned and refrigerated coconut milk with great results and the same goes for sweetened vs unsweetened shredded coconut – I think it’s all based on taste preference really! These days I only carry unsweetened shredded coconut in my house for example. Hope this helps!
Avocado isn’t a veggie. ?
There’s only 1/2 Tbsp lime juice in the entire batch?
Bahahaha don’t tell my four year old that! She eats them whole and says “I love veggies!” the whole time lol. I know they’re basically a fruit but it would break this momma’s heart to call them anything but a vegetable! 😉
When I originally made them I wrote it with 1/2 TBSP of juice but I’ve mad them a dozen times or so after this and usually use a full TBSP of juice to the recipe. I’ll add a note that either works great. The flavor really seems to come from the zest itself so that’s where the lime love really factors in. And in the optional icing! If you’re as crazy for lime as we are – feel free to add extra! xoxo
What a creative combination! I love both limes and coconut and happen to have both right now – I really should make this recipe. Also, it makes me think of an old Muppets song my kids used to sing “I put the lime in the coconut and I drank it all up. I said doctor – I have a bellyache….” Crazy no? but adorable.
It makes me think of that song too!!!!!!!! Haha that’s awesome! I hope you get a chance to try these Laura! We love them! <3
Jenn – I’m totally loving this flavor combo and especially the moisture the avocado must add! A definite must try!
Woah! Now this is a combo I would not have thought of! They look good, though!
Holy yum! Girl, I’m so going to have to make these. Printing off this recipe. This is so right up my alley! Plus, I have like a million avocados in my fridge (actually 5) 😀
omigosh DROOL. these look amaaazing plus it’s like all my favorite foods in one muffin. definitely making these soon!
Will wonders never cease to amaze. Avocado in muffins. I can dig these and the healthified aspect since you’re still using whole foods.
By the way, I figured out how to make your Sweet Potato Chickpea Burgers better….eat them on a pretzel bun. I almost died.
So when I saw this on instagram, I thought it was a savoury muffin based on image and ingredients- but wow. I’m yet to try using avocado non savoury style but you have me intrigued!
I looooove baking with avocado. And putting the lime in the coconut and shakin’ it all up. 😉
I’m such a muffaholic too! This is the most interesting muffin twist! I love coconut… I love avocado… can’t wait to try these! Pinned!
Don’t worry, we have cookie fever at the moment and can’t stop (won’t stop) making cookies… But when we get back from Louisiana, I think I need to make these babies! Yum!
I feel like you must have read my mind today, I’ve been thinking about making muffins all morning! I love them too… these look amazing!
I have used avocado for the fat in brownies…why not muffins?! Love it.
I share your love for muffins…mmmMMMM! I am intrigued by these. I have never baked with avocado before, but these sound so good! Very unique. Thanks for sharing! Have a great weekend.