Gluten Free Blackberry Muffins: Easy, Delicious & Healthy Treats
Delicious and healthy gluten free blackberry muffins, perfect for a quick snack or breakfast.
Equipment
- Muffin Pan
- mixing bowls
- whisk
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.25 cups erythritol or other keto-friendly sweetener
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 4 large eggs
- 0.33 cups unsweetened almond milk
- 0.25 cups coconut oil melted
- 1 teaspoon vanilla extract
- 1 cups fresh blackberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with 12 muffin liners.
- In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the fresh blackberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are a perfect gluten-free and keto-friendly treat for any time of day.
Nutrition
Serving: 1muffinCalories: 156kcalCarbohydrates: 10gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 165mgPotassium: 40mgFiber: 3gSugar: 1gVitamin A: 105IUVitamin C: 3mgCalcium: 69mgIron: 1mg
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