One Bowl Gluten Free Blackberry Muffins
Ingredients
-
2¼
cups
blanched almond flour
-
2
tbsp
coconut flour
-
½
tsp
baking soda
-
¼
tsp
sea salt
-
3
units
eggs (or 3 flax eggs for Vegan)
-
⅓
cup
pure maple syrup
-
⅓
cup
coconut oil
-
2
tsp
vanilla extract
-
1
cup
blackberries (fresh or frozen)
-
to taste
optional
coconut sugar (for garnish)
Instructions
- Preheat the oven to 350°F and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt until no clumps remain.
- Make a hole in the center of the dry mixture and add the eggs, maple syrup, coconut oil, and vanilla extract.
- Whisk the wet ingredients and then combine them with the dry ingredients until smooth.
- Fold in the blackberries gently.
- Scoop the mixture into the lined muffin tin and transfer to the oven.
- Bake for about 25 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool before serving. Store in an airtight container for longer freshness.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
10g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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