Gluten-Free Triple Berry Muffins
Ingredients
Dry Ingredients
-
1⅔
cup
Gluten-Free Flour
-
½
cup
Almond Flour
-
¾
teaspoon
Baking Powder
-
1-2
teaspoon
Cinnamon
-
½
cup
Sliced Almonds (optional)
-
1
teaspoon
Arrowroot Starch or Corn Starch
Wet Ingredients
-
2
large
Eggs
-
1
cup
Applesauce
-
⅓
cup
Melted Coconut Oil
-
½
cup
Maple Syrup
-
2
teaspoon
Vanilla Extract
Filling
-
1½
cup
Frozen Mixed Berries
-
¾
cup
Jam of Choice
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners.
- In a bowl, mix the dry ingredients together and set aside.
- In another bowl, whisk the wet ingredients together.
- Combine the wet and dry ingredients, mixing until just combined.
- Coat the frozen berries with arrowroot or corn starch and fold into the batter.
- Fill each muffin tin with batter, create a small well, and add jam.
- Top with remaining batter and bake for 33-36 minutes until golden brown.
- Cool and serve or store in an airtight container in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
4g
Sodium
100mg
Cholesterol
70mg
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