Tired of the same old sweet muffins? Get ready to fall in love with these unbelievably creamy and savory avocado muffins! Made effortlessly in the Instant Pot, they’re a game-changer for breakfast, brunch, or a healthy snack. Packed with rich avocado, tangy cream cheese, and a hint of lime, these little bites are a delicious, low-carb treat you won’t be able to resist.
Ingredients
• 1 ripe avocado, cut into bite-sized pieces
• ½ cup / 113g cream cheese, softened
• ½ cup / 120ml heavy cream
• ¼ cup / 24g almond flour
• 1 tbsp / 6g green onions, finely chopped
• 4 large eggs
• ¼ cup / 60ml full-fat milk
• 1 tsp / 5ml lime juice, freshly squeezed
• Spices
• 1 tsp / 3g psyllium husk powder
• 1 tsp / 6g salt
• ¼ tsp / 0.5g smoked paprika, ground
• ½ tsp / 1.5g garlic powder
Instructions
1. Directions
2. Prepare the avocado by peeling it, removing the pit, and cutting the flesh into small cubes.2. In a food processor, combine the cubed avocado, softened cream cheese, heavy cream, eggs, and chopped green onions. Blend until the mixture is smooth and creamy.3. Add the almond flour, milk, psyllium husk powder, salt, smoked paprika, garlic powder, and lime juice. Pulse again until the batter is fully combined.4. Pour 1 cup of water into the inner pot of your Instant Pot and place a trivet inside. Carefully pour the batter into silicone muffin molds, filling each about ¾ full, and place the molds on the trivet.5. Secure the Instant Pot lid, set the steam release valve to the ‘Sealing’ position, and select the ‘Manual’ or ‘Pressure Cook’ setting. Cook on High Pressure for 8 minutes.6. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the ‘Venting’ position. Once the pin drops, open the lid.7. Using oven mitts, carefully lift the silicone molds out of the Instant Pot and transfer them to a wire rack. Let the muffins cool in the molds for 5-10 minutes before gently removing them to cool completely on the rack.8. Serve warm as is, or top with a dollop of plain yogurt or a sprinkle of fresh herbs.
Nutritional Information
• Per Serving: Calories 307 | Total Fats 27.3g | Net Carbs: 4.2g | Protein 9.5g | Fiber: 3.9g
Pro Tips
• For the creamiest texture and best flavor, ensure your avocado is perfectly ripe—it should yield to gentle pressure but not be mushy.
• Fill your silicone muffin molds no more than ¾ full. This prevents the batter from spilling over as it cooks and puffs up in the Instant Pot.
• Feel free to add other mix-ins like crumbled bacon, shredded cheddar cheese, or finely chopped jalapeños to the batter for an extra flavor boost.
• Allow the muffins to cool for at least 10 minutes in the silicone molds before removing them. This helps them set properly and prevents them from breaking apart.
FAQ
Q: Are these savory avocado muffins keto-friendly
A: Yes, they are! With only 4.2g of net carbs per serving, these muffins are an excellent low-carb and keto-friendly option for breakfast or a snack, thanks to ingredients like avocado, almond flour, and cream cheese.
Q: Can I bake these avocado muffins in the oven instead of an Instant Pot
A: This recipe is specifically designed for the steam-cooking environment of an Instant Pot, which creates a uniquely creamy, custard-like texture. While you could try baking them, the results, texture, and cooking time would differ significantly.
Q: How do I store leftover avocado muffins
A: To maintain freshness, store the completely cooled muffins in an airtight container in the refrigerator for up to 3-4 days. They can be enjoyed cold or gently reheated before serving.
Q: What can I add to this savory muffin recipe
A: Feel free to customize these muffins! The recipe suggests adding mix-ins like crumbled bacon, shredded cheddar cheese, or finely chopped jalapeños to the batter for an extra boost of flavor and texture.
