The study aimed to evaluate the nutritional and phytochemical properties of Avocado fruit and explore the possibility of using Avocado puree as a fat replacer in muffins to create functional foods rich in phytochemical compounds. The results showed that Avocado fruit has a high crude fat content of 15.80%, primarily composed of monounsaturated fatty acids (MUFA). The ash content was low at 1.20%, while the crude fiber content was relatively high at 6.80%. Avocado fruit is also notable for its mineral content, with high levels of potassium (495.0 mg/100g) and moderate levels of phosphorus (58.0 mg/100g), magnesium (30.0 mg/100g), and calcium (13.20 mg/100g). Additionally, Avocado fruit is a good source of various vitamins. The predominant phenolic compound in Avocado fruit flesh was chlorogenic acid (17.38%). Avocado fruit oil is known for its high content of monounsaturated fatty acids, particularly oleic acid (C18:1), which makes up the majority of the fatty acids in avocado oil at 50.85%. Avocado oil also contains significant amounts of palmitic acid (C16:0) at 28.06% and linoleic acid (C18:2) at 12.87%. The study found that the addition of Avocado puree as a fat replacer in muffins did not have a significant effect on the sensory characteristics of the prepared muffins, even at 100% replacement levels. Based on these results, the study suggests that muffins containing Avocado puree as a fat replacer can be developed as functional foods.