California Avocado season has ended.

Fresh California Avocado, Coconut and Pineapple Muffins

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Fresh California Avocado, Coconut and Pineapple Muffins



Serves: 24

1 cup Unsalted butter, softened
1 1/2 cups sugar
4 tsp. freshly grated lime zest
4 large eggs
2/3 cup Heavy Cream
2 cups all-purpose flour
1/2 tsp. salt
1 1/2 cups sweetened flaked coconut, separated
1 1/2 cups Fresh California Avocado, peeled, pitted, finely diced **
1 cup fresh pineapple, finely diced

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Preheat oven to 350°.*
  2. Butter and flour 24 muffin cups or use paper muffin cups. Set aside.
  3. Using a stand mixer or hand mixer, beat together butter, sugar, and zest until light and fluffy. Beat in the eggs one at a time. Beat in the heavy cream. Reduce speed to low, and slowly add the flour and salt until the mixture just comes together. Gently fold in the avocado, pineapple, and 4 oz. of the coconut flakes.
  4. Fill each muffin cup about ¾ full. Sprinkle remaining 2 oz. of coconut flakes on the tops of each muffin.
  5. Bake for 25-30 minutes, rotating the pans half way through the baking time. The muffins are done when they are golden brown on the edges and a toothpick inserted in the center of a muffin comes out clean.
  6. Place the muffin pan on a cooling rack for 10 minutes. Remove the muffins from the pan. Serve warm or at room temperature.

*If using a convection oven, reduce heat to 300°

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Developed by Oi Wah Tang, Culinary Arts Student, JobTrain, Menlo Park


(5 Ratings)