All Categories

Fresh California Avocado, Coconut and Pineapple Muffins

Fresh California Avocado, Coconut and Pineapple Muffins


Total time:


Prep time:


Cook time:



Serving Size: 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  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.

Recipe Tags

About the author


5 ratings

Recent pages: