Moist Avocado Lime Muffins
These vibrant, naturally green vegan avocado muffins are a game-changer for your plant-based baking routine. Infused with fresh lime juice, aromatic vanilla, and dairy-free chocolate chips, they offer an incredibly moist texture thanks to the healthy fats from fresh avocados. Topped with a tangy lime glaze and a sprinkle of coconut flakes, this easy one-bowl treat perfectly balances sweet and citrusy flavors. Whether you are looking for a unique vegan dessert or a show-stopping green treat for special occasions, these muffins are guaranteed to impress everyone—vegans and non-vegans alike!
Equipment
- 1 blender
- 1 mixing bowl
- 1 Muffin baking tray
- 12 Paper muffin liners
- 1 large ice cream scoop
- 1 Zester / Grater
- 1 Citrus juicer
- 1 whisk
- 1 kitchen scale or digital scale
Ingredients
For the Batter
- 300 gr (10.5 oz) soft avocado peeled and pitted
- 200 gr (1 cup) sugar
- 125 gr (½ cup) neutral oil or olive oil
- 240 gr (1 cup) almond milk
- 2 Tbsp lime juice
- 1 tsp vanilla extract
- green food coloring optional
- 375 gr (3 cups) all-purpose flour
- 1 packet (3 tsp) baking powder
- 1 pinch of salt
- Zest of 1 lime grated
- 100 gr (3.5 oz) chocolate chips optional vegan
For the Glaze
- 2 Tbsp lime juice
- 3-4 Tbsp powdered sugar
- Zest of 1-2 limes grated
- Coconut flakes
Instructions
Oven Prep and Wet Ingredients
- Preheat your oven to 180°C (350°F) with the fan-assisted/convection setting turned on. I
- In a blender, combine 300 g (approx. 1 1/3 cups) of soft,peeled, and pitted avocado with 200 g (1 cup) of sugar, 125 g (approx. 1/2 cup) of neutral or olive oil, 240 g (1 cup) of almond milk, 2 tbsp of lime juice, 1tsp of vanilla extract, and a few drops of green food coloring, if using.
- Blend everything together until completely smooth and creamy.
Mixing the Batter
- In a separate large mixing bowl, thoroughly combine 375 g (3 cups) of all-purpose flour, 1 packet (approx. 3 tsp) of baking powder, ¼ tsp of baking soda, 1 pinch of salt, 100 g (approx. 2/3 cup) of chocolate chips, and the grated zest of 1 lime.
- Pour the blended wet ingredients into the bowl with the dry ingredients.
- Mix everything together by hand just until a slightly lumpy batter forms, making sure not to overmix.
Baking and Cooling
- Line a muffin baking tray with paper muffin liners.
- Using a large ice-cream scoop, fill each liner with the batter, letting it sit slightly higher than the top of the liners.
- Bake in the preheated oven for 20 to 25 minutes until the tops turn golden brown. Insert a toothpick or wooden skewer into the center of a muffin to check for doneness; it should come out clean with no wet batter sticking to it. Keep in mind that due to the oil, these muffins will be naturally moister than traditional butter-based ones.
- Remove them from the oven and let them cool down completely.
Glazing and Decoration
- While the muffins are cooling, prepare the glaze in a small bowl by stirring together 2 tbsp of lime juice and 3 to 4 tbsp of powdered sugar until perfectly smooth.
- Once the muffins have cooled completely, drizzle the glaze over the tops.
- Decorate them with additional grated lime zest and a sprinkle of coconut flakes before serving.
Notes
I'm not a big fan of including calories and nutritional information in recipes, even though I pay attention to eating a calorie-conscious diet.
The calorie information in my recipes should be considered a guideline and average value. Anyone who really wants or needs to be precise with calories should ALWAYS base their calculations on the specific ingredients they use. Therefore, the actual calorie count may vary from my estimates.