• 1 egg
  • 80 grams (2.8 ounces) sugar
  • 1 gram (0.035 ounces) salt
  • 70 grams (2.5 ounces) butter
  • 70 milliliters (0.3 cup) milk
  • 120 grams (4.2 ounces) flour
  • 30 grams (1 ounce) almond flour
  • 4 grams (0.14 ounces) baking powder
  • 50 grams (1.8 ounces) avocado
  • Zest of 1 lemon
  • 5 grams (1 teaspoon) lemon juice


  • Muffin Pan

    Choose a good quality, non-stick muffin pan for easy release and cleaning. Silicon pans are a great alternative too!

  • Whisk

    A must-have for combining your wet ingredients uniformly. Make sure yours is sturdy and comfortable to use.

  • Mixing Bowls

    Use at least two—one for the wet ingredients and another for the dry ingredients. Opt for bowls with a non-slip base.

  • Electric Mixer (Optional)

    If you prefer not to whisk by hand, an electric mixer can save you some effort and ensure smooth batter.


Step 1

1. Preheat your oven to 338°F (170°C). Grease a muffin tin or line it with paper liners.

Step 2

2. In a large bowl, combine the egg, sugar, and salt. Whisk until the mixture is uniform and slightly frothy. Tip: For a more airy batter, beat the egg and sugar together until the mixture turns pale and doubles in volume.

Step 3

3. Pour in the milk and melted (but not hot) butter. Mix until well combined.

Step 4

4. Add all the dry ingredients (flour, almond flour, and baking powder) to the bowl. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix.Tip: Overmixing can result in dense muffins. Fold just until you no longer see any dry flour.

Step 5

5. Add the lemon zest, lemon juice, and chopped (or grated) avocado. Stir gently to incorporate all the ingredients evenly.

Step 6

6. Fill each muffin mold with the batter, filling them about 3/4 full.

Step 7

7. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: If your muffins are browning too fast, cover the top with aluminum foil in the last 10 minutes of baking.

Step 8

8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.


Get creative with serving these delightful muffins! Here are some tantalizing ideas to elevate your experience:

Serve these muffins a bit warm with a generous pat of melted butter 🧈. The creamy richness complements the zesty flavors just perfectly. Another scrumptious option is to add a dollop of your favorite fruit jam 🍓; the sweetness will balance out the tartness from the lemon zest.

If you're in the mood for something slightly more indulgent, go ahead and drizzle some honey 🍯 over the top for a touch of natural sweetness. These muffins also pair wonderfully with a cup of coffee ☕ or tea 🍵 – a delightful way to start your morning or enjoy an afternoon break.

Lastly, why not add a touch of extravagance? Serve with a swirl of whipped cream and a sprinkle of lemon zest for a dessert-like treat that will wow your guests!


Looking to make these Avocado-Lemon Muffins gluten-free or vegan? No problem!

For Gluten-Free Muffins: Simply swap out the regular flour with a gluten-free flour blend. Ensure your almond flour is also certified gluten-free to avoid any cross-contamination.

For Vegan Muffins: Replace the egg with a flaxseed or chia seed egg (1 tbsp ground seeds + 3 tbsp water, let rest for 5 minutes to thicken). Use vegan butter and opt for a plant-based milk like almond or oat milk. 🌱


  • Q: How do I know when the muffins are done baking?

    A: Insert a toothpick into the center of a muffin; if it comes out clean, your muffins are ready!

  • Q: Can I use an alternative to avocado?

    A: Yes, you can substitute mashed banana or applesauce for a different flavor profile and similar texture.

  • Q: How can I avoid overmixing the batter?

    A: Combine the wet and dry ingredients until just incorporated. Overmixing can lead to dense muffins.

  • Q: Can I freeze the muffins?

    A: Absolutely! Let them cool completely, then wrap each muffin in plastic wrap and store them in an airtight container in the freezer for up to 3 months.

  • Q: How do I achieve a moist texture?

    A: Make sure to not overbake your muffins and consider adding a bit of extra fat, like a tablespoon of oil, to keep them moist.

  • Q: What's the best way to store leftover muffins?

    A: Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Nutrition facts

Avocado muffins
Recipe Yield:12 muffins
Calories:Calories per muffin
Calories (Min - Max):160 - 180
Total Fat:8g
Saturated Fat:4g
Total Carbohydrate:20g
Total Sugars:10g