In retrospect, the color scheme of these avocado cranberry muffins would have suited December much better, but it’s too late (to apologiiiiizeeeee).

These muffins mark my continued (sort of half-failed) attempts at gluten-free baking. They’re delicious, but they just don’t look like regular muffins, which is a mystery I am determined to solve.

Avocado Cranberry Muffins

The muffin batter really is this green

(Gluten-Free) Avocado Cranberry Muffins (29 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 16 muffins (40 minis)

  • 1 cup sorghum flour (if not gluten-free, use 1 1/2 cups all-purpose flour to replace the sorgum flour and starches)
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 3/4 cup flaxseed meal (if not gluten-free, use 3/4 cup wheat germ)
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 tsp ground allspice
  • 2 eggs
  • 1 cup mashed ripe avocado
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup fresh cranberries, coarsely chopped
  1. Preheat oven to 350F.
  2. In a large bowl, whisk together flour, starch, flaxseed, sugar, baking powder, xanthan gum, salt, and allspice.
  3. In a blender, combine eggs, avocado, milk, oil, and vanilla until smooth.
  4. Add the egg mixture to the dry mixture and stir until just blended. Gently fold in cranberries.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 18 minutes or until tops are just turning  golden. Let cool in pans on a wire rack for 5 minutes, then transfer to a rack.

I think too much liquid turned out to be the culprit in these. Next time I make them, I would increase the amount of flour to probably 2 cups for gluten-free. Make sure you use a blender or food processor for the wet ingredients, though. It makes it silky smooth and it’s a lot easier than trying to do it by hand. Unless you want avocado chunks, but maybe you do.

Now, avocados and cranberries might seem like a strange combination, but they work really well in this recipe. The cranberries are a great punch of tartness and the avocados keep the muffins moist. And they’re so supremely healthy you’ll feel like a saint eating them. When you eat ten in one sitting, just keep telling yourself that avocados are a superfood.

Avocado Puree

It should look like a really smooth soup

Avocado Cranberry Muffins

Avocado cranberry muffins