Gluten Free Black & Blue Berry Muffins 2017-03-06T14:18:22+00:00
Recipe Description

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.

Yield:
16 muffins
Recipe Type:
Breakfast, Dessert, Snack
Recipe Category:
Cheap Seats, Tiny Pro’s Approved

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Ingredients:
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 eggs
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
turbinado sugar
Step 1

Preheat oven to 350°F. Line muffin tins with paper cups (or be sure to grease the pan with plenty of oil or butter).

Step 2

Whisk together the sugar, yogurt, eggs, oil, milk, and vanilla extract in a large bowl.

Step 3

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!

Step 4

Gently fold the fresh blueberries into the muffin batter. Lastly, sprinkle turbinado sugar on top for the crackly finish later on.

Step 5

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!

Step 6

You Did It, High Five Friend! Bianca-logo-xs

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