I have issues.

But I think we all know that by now, right?

I never thought these muffins would work. They sounded delicious in my mind, but I had no clue how to throw them together.

I knew I wanted to use avocado. And lime juice.

And I have been dying to try the persian lime olive oil that I picked up in Michigan.

You guys know I rarely talk about the products I use. But these I love. You must make your way over to Fustini’s and order at least one flavor. But have fun trying to choose! It’s basically impossible.

So with all this other liquid, do I need an egg? Do I add sugar? Am I insane?

Don’t answer that.

But they worked. They just worked. In fact, they were incredible. I want one right now. Which I could have, except I ate them all.

What I love most about these muffins is that they can be sweet or savory. To me, they bear a slight resemblance to cornbread – delicious with a big bowl of soup or chili, or fabulous with some nut butter or ice cream.

I just ate them with butter. It was the quickest way to get them into my stomach.

It is difficult to explain, but they just work.

Avocado Lime Muffins

makes 12 muffins

2 cups whole wheat pastry flour

3 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 avocado

2 teaspoons lime zest

1/4 cup olive oil (I used Persian Lime)

1/4 cup freshly squeezed lime juice

about 2 tablespoons warm water (or milk, etc)

Preheat oven to 350.

Combine dry ingredients in a bowl. In a smaller bowl, combine avocado, lime juice, lime zest, and olive oil, mixing until smooth and avocado chunks are gone. Mix wet ingredients with dry, then add additional water (or other liquid) 1 tablespoon at a time until batter is moist but not runny.

Fill muffin tins 3/4 way full. Bake for 15-20 minutes.

Then about 5 minutes after they came out of the oven, I ended up with this:

See? Told you I have issues.

I also realized as I was typing up the recipe that these are vegan. (Minus that whole huge-smear-of-butter-thing.)

I don’t even know who I am anymore.

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75 Responses to “Avocado Lime Muffins.”

  1. #
    kelsey@snackingsquirrel.com — August 12, 2010 @ 6:52 pm

    NICE!!! thats so creative! avocado is bound to make it extra moist- SWEET :)


  2. #
    Katherine — August 13, 2010 @ 12:16 am

    Wow, love your site. Your philosophy on food and exercise seems to be pretty similar to mine. Thanks for sharing your yummy recipes!


  3. #
    jtcricket — August 13, 2010 @ 12:17 pm

    Just te name of these muffins sounds intriguing to me, but sounds GROSS too. However, I am plannning to make them with our 6th-grade-chef-in-residence this weekend, and she is just as confused about the combo of ingredients actually tasting good, so…
    and I dont think you have issues.
    i think our bodies crave foods that we need, so… yeah, you must need limes and avocados?
    thanks for posting, cant wait to try them!


  4. #
    Dee — August 14, 2010 @ 9:17 am

    These look really good! I will have to make them for my kids. I have never put Avocados in with muffins sounds interesting.


  5. #
    Salah@myhealthiestlifestyle — August 14, 2010 @ 8:28 pm

    these sound and look amazing….I LOVE putting avocado in everything!!!!!


  6. #
    Jolene (www.everydayfoodie.ca) — August 15, 2010 @ 11:39 pm

    Those muffins sound great for someone like me who prefers savoury flavours to sweet!


  7. #
    christina — August 17, 2010 @ 7:21 am

    i can’t even tell you how intrigued i am by these. i loooooove lime stuff! the color and the flavor. so creative of you!


  8. #
    Samantha — September 22, 2010 @ 12:54 pm

    I just made these the other day, (you can see the post here http://flavorator.blogspot.com/2010/09/crispy-tofu-cubes-with-mango-and.html) I changed it up just a bit, but they came out absolutely delicious! I had 3 right after I had baked them, definitely a good muffin, crumbly (since as I said I did change it up) but delicious nonetheless! I love your blog I went through the whole thing this morning =\.

    Happy blogging,


  9. #
    speeds — July 21, 2011 @ 10:36 am

    Wow, so I assumed these would be sweet, but then when I was baking, I saw 3 tbsp sugar. Then, I decided to make a half batch because something went wrong with my batch of choc chip recipe from your blog. I added an extra tbsp anyway, but I used REAL brown sugar with molasses in it.
    I also added some baking soda 1/2 tsp in addition to baking powder. Since I didn’t have whole wheat pastry flour, I used 1/2 C all purpose and almost 1/2 C all purpose flour and 1 tbsp Tapioca flour (for starch). I used 3 tbsp warm water.
    These are super soft unlike my first attempt with the choc chip muffins, and these are AWESOME, they aren’t sweet at all and I just had them with vintage cheese. I’ve come back to read what other users say, and JUST realized that they are meant to be not so sweet. Because they smell so much of the olive oil I used, I consider them savory for my palette. I like this unique recipe and its a great breakfast eat for me, I think next time I’ll go all spelt, to make it even healthier. Keep inspiring. Best!


  10. #
    Jocelyn — July 13, 2013 @ 4:57 pm

    I just tried these. The only thing I did different was sprinkle raw pipkin seeds on top. Mine are a bit heavy, I think I should have used a bit more liquid, but I’ll know for next time. Thanks for the great recipe!


  11. #
    brenda — March 4, 2014 @ 4:42 am

    hi. am from Kenya. can i use whole wheat flour n coconut oil in these?


  12. #
    Perry — May 3, 2014 @ 6:10 am

    the amounts seem to be way off here. what started out as a sticky, unmixable mass resembling bread dough, needed about half a cup of milk before it became manageable.



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