Gluten Free Blackberry Muffins
Servings: 10
Calories: 190kcal
Ingredients
- 72 grams almond flour or 90 g buckwheat flour ¾ cup
- 69 grams oat flour ¾ cup
- 16 grams coconut flour* 2 tablespoons
- 2 teaspoons baking powder
- ¼ teaspoon baking soda use with yogurt, not fruit puree
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ¼ cup oil
- 90 grams sugar scant ½ cup
- 2 large eggs or aquafaba or flax eggs**
- ½ cup plain yogurt can substitute fruit puree***
- 1 teaspoon vanilla
- 6 ounces blackberries
Instructions
- If using frozen blackberries, thaw them.
- If your almond flour is frozen, measure your almond flour, breaking up lumps when thawed.
- If using a flax egg, prepare it now (see notes).
- Preheat the oven to 350°.
- If using fresh blackberries, wash, pat dry and let air dry.
- Weigh or measure the dry ingredients. Whisk together.
- Place the eggs or egg substitute in a bowl with the yogurt or fruit puree, oil, and vanilla or other flavorings. Mix until well combined.
- Add the dry ingredients and mix well.
- Let the dough rest while you cut the blackberries and prepare the pan. These few minutes will allow the coconut flour to absorb the extra moisture.
- Cut the small blackberries in half. Cut large blackberries in quarters.
- Gently fold in the blackberries.
- Put liners in a muffin pan. Spray the liner with cooking spray.
- Divide the dough between 10 muffin cups. **** A muffin scoop works well.
- Bake muffins for about 20 minutes, until a tester comes out clean or with a few moist crumbs. I usually bake for 15 minutes; turn and bake for 5 more minutes. Some combinations require up to 10 extra minutes.
- Cool for 5 minutes in the pan, then carefully transfer to a cooling rack. The almond muffins are delicate when warm so be especially gentle.
- Store well wrapped at room temperature for 2 days. Store in the freezer for longer storage.
- Enjoy!
Notes
- *Coconut flour is needed for almond flour muffins or when using frozen fruit with extra moisture or egg substitutes. See blog post for more details.
- **Egg Substitutes: for flax eggs use 2 tablespoons ground flax seed and 4 tablespoons water. Let sit while you gather the rest of the ingredients, stirring occasionally. For aquafaba (liquid from drained chickpeas or white beans), use 6 tablespoons per recipe. If using egg substitute, use buckwheat flour (read blog post).
- ***I have successfully used mashed bananas, canned pumpkin and applesauce.
- **** Some combinations of ingredients will make 12 muffins. See how much is left after you fill 10 muffin cups. I usually put a little more in each muffin, but sometimes there is enough to make 12.