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Avocado & Roasted Pepper Corn Muffins

adapted by Angela Litzinger from Chaya at Bizzy Bakes
5 from 1 vote
Servings 12


  • 3/4 cup yellow cornmeal
  • 1 1/2 cup gluten-free flour mixture I used Better Batter
  • 1/3 cup sugar
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened plain milk substitute of choice
  • 1 whole avocado
  • 2/3 cup roasted red pepper diced


  • Pre-heat oven to 350°F. Line muffin tin with paper cups (12).
  • In a large bowl mix gluten free flour blend (with xanthan or guar gum), cornmeal, sugar, baking powder and salt and whisk together.
  • Peel an avocado and mash until smooth. Add eggs, milk substitute, and avocado to dry ingredients until smooth. Batter will be thick. Add the diced roasted red pepper and fold in until evenly distributed.
  • Divide batter into lined muffin cups. Bake muffins for 25 to 28 minutes. Check with toothpick or sharp knife which should come out clean.