Sweet Corn, Chili and Coriander Muffins with Avocado Topping

Time: 45 mins


Serves: 12


  • A pinch of Salt and ground black Pepper
  • Coriander, to taste
  • 1 Red Chili, sliced
  • 1 spring Onion
  • 1 Avocado, destoned
  • A pinch of Salt and ground black Pepper
  • ½ tsp. Turmeric Powder
  • 175g gluten free Self-rising Flour
  • 60g Earth’s Finest Organic Virgin Coconut Oil
  • 3 Eggs
  • A handful of Coriander
  • 1 Red Chili, deseeded
  • 4 spring Onions, chopped
  • 200g cooked Sweetcorn


  1. Preheat the oven to 180C, 350F, gas mark 4.


  1. Add the sweetcorn, spring onions, chili and coriander to a food processor and pulse until combined.
  2. Add the eggs, Earth’s Finest Organic Coconut Oil with Chili and Garlic, flour, turmeric powder, Salt and pepper and mix until a batter is formed.
  3. Grease a silicon muffin tray with Earth’s Finest Organic Coconut Oil with Chili and Garlic and pour the batter evenly into the muffin tray.
  4. Bake in the oven for 25-30 minutes until a skewer inserted comes out clean.


  1. In a separate bowl, mash the avocado with a fork then add the spring onion and coriander and seasoning. Stir together.
  2. When the muffins have cooled, top them with the avocado and some sliced red chili.


Products used in this recipe

Organic Virgin Coconut Oil

Gluten Free
Plant Based

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