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 bombs 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.
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
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh lime zest
- 1/4 cup softened butter
- 1/2 cup mashed avocado
- 1/2 cup granulated sugar
- 1 + 1/2 tsp pure vanilla extract
- 2 large eggs
- 1/4 cup plus 1 TBSP milk (I used coconut milk)
- 1/2-1 tablespoon fresh lime juice
- 1/2 cup unsalted baking walnuts (chopped)
- 1/4-1/2 cup shredded coconut
- 1 cup powdered confectioner’s sugar
- 1-2 tsp lime juice
- 1-2 tsp coconut milk
- lemon zest to taste
- 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!
- 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.
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!
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.