Cinnamon Avocado Muffins

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Wondering what to do with overripe avocado? Try making this easy recipe for moist and flavorful avocado muffins with cinnamon! They’re perfect for breakfast or an afternoon snack and whip up in just 30 minutes with pantry staples.

Gone are the days of tossing out overripe avocado with this easy recipe for cinnamon avocado muffins, inspired by our moist chocolate chip banana bread recipe and desire to reduce food waste at home.

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. So instead of letting your plans for avocado toast become… toast, make a batch of deliciously moist and flavorful muffins instead!

We love these avocado muffins for an easy on-the-go breakfast for busy mornings, an afternoon snack with tea, or the perfect road trip treat. The avocado makes for a super moist, fluffy-on-the-inside, crusty-on-the-outside muffin that we’ve flavored with cinnamon and vanilla for the perfect muffin flavor combo.

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Avocado Muffin Ingredients

• Avocado – We love using overripe avocado to make this recipe so we avoid food waste, but you can also use ripe avocados if you prefer. Ripe avocados will yield a slightly more green hue in the muffins, whereas overripe avocados – which often have brown spots – will yield slightly browner muffins.
• Softened butter – Make sure to get the butter out of the fridge ahead of time for this recipe so it can soften up. Using softened butter, rather than melted butter, helps give these muffins a nice lift as they bake for a fluffier texture.
• Lime juice – Paired with baking soda, an acidic ingredient like lime juice helps these muffins rise during baking. It also helps bring out the green color of the avocado!

See the recipe card for full information on ingredients and quantities.

How To Make Our Cinnamon Avocado Muffins Recipe

Step 1: Mash the avocado in a large mixing bowl until it’s completely smooth.

Step 2: Add the softened butter and granulated sugar to the mashed avocado and cream together, then mix in the egg, vanilla, and lime juice until well-combined.

Step 3: In a second mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Step 4: Fold the dry ingredients into the wet ingredients until just combined, being careful to not over-mix as this will toughen the batter.

Step 5: Spoon the batter into a lightly greased muffin tin, filling each well about three-quarters of the way up. The batter may seem thick and dry, but the avocado gives these muffins plenty of moisture so don’t worry about this.

Step 6: Lightly sprinkle the top of each muffin with a bit of granulated sugar.

Step 7: Bake for 18 to 20 minutes at 325F, or until a toothpick inserted into the tallest muffin comes out clean.

Step 8: Let the muffins cool for at least 5 minutes before removing them from the pan, then continue cooling on wire racks or enjoy immediately.

Serving Suggestions

• Road trips! – Pack some snacks for long car rides. We love packing these avocado muffins along with our sweet and salty trail mix.
• Easy breakfasts – Sometimes we just don’t have time for a full fledged breakfast. Muffins make for an easy grab-and-go option. But if you want your on-the-go breakfast to be a little more filling, add in a chocolate peanut butter banana protein shake or a strawberry blueberry smoothie!
• Afternoon snacks – Avocado muffins make for a great pairing with tea or coffee in the afternoon. And if you have guests for tea time, give them some options with Nutella puff pastry swirls and sweet potato white chocolate chip cookies. 

Cinnamon Avocado Muffins FAQs