Gluten-Free Black & Blue Berry Muffins
Of all the muffins in the world my first choice will always be blueberry. Why purchase the pre-packaged, bulk-size assortment of muffins when you know you are after only on flavor and you can easily whip up a healthier batch all by yourself. This recipe adds the addition of blackberries, because two are always better than one, right?!? These muffins rise to the occasion with a crisp, crystalized sugary crust and a soft crumb on the inside. Enjoy this homemade gluten free pastry morning, noon or night.
Breakfast, Dessert, Snack
Cheap Seats, Tiny Pro’s Approved
3 cups almond flour
2/3 cups of coconut shreds
2 teaspoons baking powder
½ teaspoon ground cinnamon
1 pinch salt
2 ripe bananas, mashed
4 tablespoons coconut oil or butter, melted
¼ cup of coconut greek yogurt
¼ cup of almond milk
¼ teaspoon vanilla extract
2/3 cup coconut sugar
1 cup blueberries
1 cup blackberries
Preheat oven to 350°F. Line muffin tins with paper cups (or be sure to grease the pan with plenty of oil or butter).
Whisk together the sugar, yogurt, eggs, oil, milk, and vanilla extract in a large bowl.
In a separate bowl, combine the remaining dry ingredients (except the berries) together. Then mix into the wet ingredients until just combined. Do not overmix!
Gently fold the fresh blueberries into the muffin batter. Lastly, sprinkle turbinado sugar on top for the crackly finish later on.
Scoop into muffin pan and bake for 35 minutes, until golden brown on top and until a toothpick inserted comes out clean. Let cool and Enjoy!
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