Gluten-Free Blackberry Muffins
The best grain-free Gluten-Free Blackberry Muffins have officially been served! Perfectly tender, moist, and healthy, you will never know they are grain-free, gluten-free, and dairy-free!
Servings: 12
Calories: 195kcal
Ingredients
Wet ingredients
- 3 tablespoon avocado oil
- 1 tablespoon Costabile orange olive oil (use code 15GOLDENGK for 15% off)
- 3 eggs room temperature
- ¼ cup agave syrup
- 1 teaspoon Vanilla Extract
Dry ingredients
- 2 ¼ cups Almond Flour
- 1 teaspoon coconut flour
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 tablespoon coconut sugar
Fruit
- ¾ cup blackberries
- ¼ cup blueberries optional
Instructions
- Preheat your oven to 350 ℉.
- Line a muffin pan with nine cupcake liners and set aside.
- Next add all of your dry ingredients to a medium sized bowl (Almond flour, Coconut flour, Baking powder, Baking soda, Coconut sugar).
- Give them a whisk to combine and set aside.
- Add all of the wet ingredients to a large bowl and whisk to completely combine (Avocado oil, Orange olive oil, Eggs, Agave syrup, Vanilla extract).
- Carefully pour the dry ingredients into the wet ingredients.
- Next use a spatula to gently mix the dry ingredients into the wet.
- Once combined gently fold the blackberries into the muffin batter. Add the blueberries if you wish as well.
- Using a 2” scoop, portion out the batter into the prepared muffin pan.
- Bake the muffins for 20-24 minutes until the tops are golden and a toothpick comes out clean.
- Allow the muffins to cool for ten minutes before transferring them to a cooling rack to continue cooling.
Notes
Top Tips:
- Make sure that all of your ingredients including the eggs are at room temperature before mixing together the batter. This will allow everything to mix smoothly without over-mixing.
- Using a cookie scoop makes it easy to portion out equal amounts of batter. This will ensure the muffins bake evenly.
- Because almond flour is made from nuts, it’s best to keep it stored in the refrigerator or freezer so it doesn’t go rancid.
- Coconut flour is a great addition to gluten-free baking. When using coconut flour you’ll notice that the recipes will call for more eggs than usual. This is because coconut flour absorbs much more liquid than wheat-based flour and other gluten-free flour.
Nutrition
Serving: 1muffin | Calories: 195kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 130mg | Potassium: 33mg | Fiber: 3g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
