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Creamy avocado muffins are savory, velvety cups with a rich avocado-cream cheese heart. Avocado, cream cheese, heavy cream, and eggs purée smooth with smoked paprika and garlic, then steam in silicone molds in the Instant Pot. Cool them on a rack and top with plain yogurt — 4.2g net carbs each.

Creamy Avocado Muffins

(Total Time: 15 MIN| Serves: 5)

Ingredients:
1 ripe avocado, cut into-bite sized pieces
½ cup cream cheese, softened
½ cup heavy cream
¼ cup almond flour
1 tbsp (15 ml) green onions, finely chopped
4 large eggs
¼ cup milk, full-fat
1 tsp (5 ml) lime juice, freshly squeezed

Spices:
1 tsp (5 ml) husk powder
1 tsp (5 ml) salt
¼ tsp smoked paprika, ground
½ tsp garlic powder

Directions:

1. Peel the avocado and cut in half. Remove the pit and cut into small cubes. Set aside.
2. In a food processor, combine avocado, cream cheese, heavy cream, eggs, and green onions. Pulse until smooth and creamy. Add flour, milk, husk powder, salt, smoked paprika, garlic, and lime juice. Pulse again until all well incorporated. Pour the batter in silicone muffin molds and set aside.
3. Plug in your instant pot and pour 1 cup (240 ml) of water in the stainless steel insert. Position a trivet on the bottom and place silicone molds on the top.
4. Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 8 minutes. Cook on “High” pressure.
5. When you hear the cooker’s end signal, perform a quick release of the pressure and open the pot. Let it chill for a while.
6. Carefully transfer muffins to a wire rack and let it cool completely.
7. Optionally, top with plain yogurt and serve immediately.
   Per Serving(Calories 307 | Total Fats 27.3g | Net Carbs: 4.2g | Protein 9.5g |Fiber: 3.9g)

Pro Tips

• Pulse the avocado, cream cheese, cream, eggs, and green onions until genuinely smooth and creamy before adding the dry ingredients — even batter means even muffins.
• The lime juice keeps the avocado bright and green while adding a subtle tang that cuts the richness.
• The husk powder (psyllium) gives the muffins their structure — without it they'd be dense, eggy puddings.
• Cool the muffins completely on a wire rack before serving; they firm up as they cool and come out of the molds cleanly.

Frequently Asked Questions

Are these muffins keto?

Yes — 4.2g net carbs and 9.5g protein per muffin, with avocado, cream cheese, and cream supplying the fats.

Can I bake them in an oven?

Yes — bake at 350°F in a greased muffin tin until set. The Instant Pot version is quicker and stays especially moist.

How do I store them?

Refrigerate up to 4 days. They're lovely cold or at room temperature with that yogurt topping.

How many does the recipe make?

Five servings of creamy, savory muffins — perfect for a week of grab-and-go breakfasts.

Stav Kogan

Creamy Avocado Muffins

Print Recipe Pin Recipe

Total Time 15 minutes mins

Servings: 5 servings

Calories: 307

Ingredients Method Nutrition

Ingredients

  

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• 1 ripe avocado, cut into-bite sized pieces
• ½ cup cream cheese, softened
• ½ cup heavy cream
• ¼ cup almond flour
• 1 tbsp green onions, finely chopped
• 4 large eggs
• ¼ cup milk, full-fat
• 1 tsp lime juice, freshly squeezed
• 1 tsp husk powder
• 1 tsp salt
• ¼ tsp smoked paprika, ground
• ½ tsp garlic powder

Method

 

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Nutrition

Calories: 307kcalCarbohydrates: 4gProtein: 10gFat: 27g

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