Wondering what to do with overripe avocado? Try making this easy recipe for moist and flavorful cinnamon avocado muffins! They’re perfect for breakfast or an afternoon snack with a cup of coffee or tea.Jump to Recipe
If you’ve ever sliced open an avocado just to find overripe brown flesh on the inside, you know how sad it is to throw your would-be toast topping right into the trash. It’s too easy to be disappointed by avocados, when even the ones that seem perfectly ripe can fool you. Well, fear not! We’re here to tell you that gone are the days of tossing out over ripe avocado with this easy recipe for cinnamon avocado muffins.
When your plans for avocado toast suddenly become… toast, you can easily take that brown avocado and turn it into a batch of deliciously moist and flavorful muffins with a touch of cinnamon and vanilla. These avocado muffins are enjoyable at any time of day. They’re the best breakfast treat on busy mornings (just grab one and go!) but I also love snacking on them with my afternoon coffee. Plus, they’re great for bringing on road trips for when you’re feeling hungry but don’t want to make a stop!
My mom has been turning overripe bananas into delicious banana bread for years. So one day I figured, why not use over ripe, brown avocados to make avocado bread? After some research into baking techniques and quick bread recipes, I discovered this avocado bread recipe which bore a striking resemblance to my mom’s banana bread. Confident that I could successfully substitute mashed avocado in for the mashed banana, I meshed the two recipes and created these avocado muffins.
The recipe below is our take on cinnamon avocado bread that kicks the sweetness up a notch. The result is a batch of super moist, fluffy-on-the-inside, crusty-on-the-outside, cinnamon flavored avocado muffins. Of course, you can turn this into a loaf of avocado bread if you’d like! Use a greased loaf pan and extend the baking time until a toothpick inserted in the center comes out clean.
Ingredients For Cinnamon Avocado Muffins
These muffins are super quick and easy to throw together on mornings when your avocado toast just doesn’t work out. Here’s what you’ll need:
- Overripe avocado, mashed
- Butter, softened
- Granulated sugar
- One egg
- Vanilla extract
- Lime juice
- All-purpose flour
- Baking powder
- Baking soda
Although avocado adds great texture to quick breads, it doesn’t provide a whole lot of flavor on its own (especially if it’s overripe). So there’s a good amount of cinnamon and vanilla extract in these avocado muffins, plus a sprinkle of sugar on top for extra sweetness.
We love that there’s lime juice in this original avocado bread recipe for added color. We kept this ingredient in our muffins and doubled the amount, since overripe avocado can get pretty brown. You don’t really taste it, but it gives these muffins a greenish tint and a little extra moisture.
How To Make Cinnamon Avocado Muffins
This avocado muffin recipe is just like any other quick bread! You’ll mix the dry ingredients and the wet ingredients separately, then combine them to make a batter. Spoon this into a greased muffin tin, sprinkle the tops with sugar, and bake at 325 degrees F until done.
Here’s how to make the best cinnamon avocado muffins:
- Mash the overripe avocado in a small bowl until completely smooth.
- Cream together softened butter and sugar in a large bowl or bowl of a stand mixer, then add egg, vanilla, mashed avocado, and lime juice. Stir well to fully incorporate and set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet ingredients, being careful not to over-mix.
- Spoon the batter into a lightly greased muffin pan, filling each well about 3/4 of the way. Sprinkle the top of each muffin with sugar.
- Bake for about 20 minutes, or until a toothpick inserted in the largest muffin comes out clean. Cool for at least 5 minutes before eating or storing in an air-tight container.
That’s it! This avocado muffin recipe is super easy to make, especially if you have a stand mixer (or even a hand mixer) to help you out.
Cinnamon avocado muffins will store for up to 5 days at room temperature in an air-tight container. To hold them a few days longer, store in the refrigerator. Or, you can freeze these muffins for up to 3 months and simply defrost in the fridge before enjoying!
Why You’ll Love These Cinnamon Avocado Muffins
With this easy recipe for cinnamon avocado muffins, you can say goodbye to trashing your overripe avocados! Next time you slice one open and find that it’s brown on the inside, whip up a batch of these muffins and enjoy a delicious (albeit slightly less healthy) treat instead. Just the pick-me-up you need when you find out those expensive avocados you bought aren’t quite fresh enough for guacamole.
Try the recipe below and let us know what you think about making muffins with overripe avocado in the comments!
Disclaimer: It’s okay to eat overripe avocados, but avoid using them if they smell off or seem rotten! If you’d like more information on how to tell the difference between overripe and rotten avocados, refer to this article from Healthline.
Cinnamon Avocado Muffins
- 5 tbsp butter softened
- ½ cup granulated sugar plus extra for sprinkling
- 1 large egg
- 1 tsp vanilla
- 1 medium overripe avocado about 1/2 cup*
- 2 tsp lime juice
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- Preheat oven to 325 degrees and lightly grease a muffin tin.
- Empty avocado flesh into a small bowl. Mash with a fork until completely smooth.
- In a large bowl, cream together softened butter and granulated sugar. Add egg, vanilla, mashed avocado, and lime juice, and stir well to combine. Set aside.
- In a medium bowl, gently combine flour, baking powder, baking soda, cinnamon, and salt using a fork.
- Fold the dry ingredients into the wet ingredients until just combined. Avoid over-mixing as this will toughen the batter.
- Spoon batter into the muffin tin, filling each well about ¾ of the way.
- Lightly sprinkle muffin tops with sugar before baking.
- Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Let muffins cool for at least 5 minutes before removing from the pan.
- Serve warm, or store in an air-tight container for up to 5 days.*