Combine powdered sugar with 1 tsp each of lime juice and coconut milkthough 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 Facts below are estimated for muffins only using an online recipe nutrition calculator. Adjust as needed if icing is added and enjoy!