Gluten Free Living – 2016

Healthy Gluten Free Blackberry Muffins are absolutely mouthwatering! They combine the best of healthy with the best of flavor and texture! They’re filled with a ton of blackberries, bananas and pecans. The texture is light and fluffy–just what you want in muffins.

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I have made these muffins many, many times trying to get the correct texture, allowing for the muffins to raise enough and yet not be tough. Working with gluten free flour is a real adventure. Certainly all gluten free flours are NOT equal! Cup4Cup is probably one of the better gluten free flours on the market these days. The flavor is good and you don’t have to add extra flour to make up for the deficiency in texture versus wheat flour.

I originally tried to make these muffins with honey. However, that makes the muffins too heavy so they sink too much in the middle. This time I used a coconut sugar which worked perfectly. So as a result of reducing the flour back to the original amount (1 1/2 cups) and substituting coconut sugar for the honey, the muffins turned out fabulously. I drooled over every bite.

Blackberries are such a delicious fruit and they’re perfect in a batch of Healthy Gluten Free Blackberry Muffins! These lovely muffins are made with coconut sugar instead of cane sugar, gluten free flour instead of regular all-purpose flour, overripe bananas, pecans, loads of blackberries and other wholesome ingredients. While these muffins are not dairy free, they are super delicious. I will tell you they work the best with overripe bananas to get as much natural sweetness as possible.

I made these muffins back in early March before we moved out of our rental house and into our new home. I was looking for healthier alternatives for my sweet tooth.  So I made muffins with chocolate chips, blueberries, strawberry/banana and mango along with blackberries. Then after baking, I stocked the muffins in my freezer so I could pull them out one at a time (and not eat them all at once!) So in case you’re needing a recipe for a holiday breakfast and don’t have time to bake everything all at once, these muffins freeze very well.

If you’re looking for a healthy recipe to satisfy your sugar cravings, Healthy Gluten Free Blackberry Muffins are a great option. They’re quick, easy and delicious.

When I initially posted this recipe in April 2015 I was not totally in love with the results. The muffins were a little heavier and tougher than I would have liked. I recently remade this recipe (March 2018) and this time the muffins turned out incredibly delicious. They were much lighter in texture and superb in flavor. Give these luscious muffins a try and you’ll see what I mean.

Healthy Gluten Free Blackberry Muffins are scrumptious.

These muffins make an excellent choice for holiday breakfasts.

If you enjoy blackberries, you’ll love these muffins.

Here’s what I did.

I used these ingredients. I substituted Cup4Cup gluten free flour for regular flour and used coconut sugar instead of sugar or honey.

Melt butter in mixing bowl. Add egg, coconut sugar, mashed bananas, vanilla, salt and baking powder.

Add milk.

Whisk until incorporated. It’s okay to leave banana clumps.

Add gluten free flour, blackberries and diced pecans.

Stir with a wooden spoon just until combined.

Grease muffin cups. Fill muffin cups almost full. Sprinkle diced pecans on top and pat them into the batter slightly. If desired, add additional blackberries on top.

Bake at 425 for 5 minutes. Reduce heat to 350 and continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

Healthy Gluten Free Blackberry Muffins are a clean-eating recipe that’s delectable.

Every bite of these muffins will have you drooling.

Healthy Gluten Free Blackberry Muffins are a great alternative to regular muffins especially if you have digestive issues with gluten or blood sugar increases with regular sugar.

Here’s the recipe.

HEALTHY GLUTEN FREE BLACKBERRY MUFFINS

(My own concoction)

Healthy Gluten Free Blackberry Muffins

Teresa Ambra

Healthy Gluten Free Blackberry Muffins are spectacular! These delectable muffins are filled with blackberries, overripe bananas and pecans. Because they're made with coconut sugar and gluten free flour, they're healthier, lower calorie and clean-eating. They're perfect for holiday and company breakfasts. But be prepared to make a double batch, because everyone's going to want more than one!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 15

Calories 222 kcal

Equipment

• 2 12-tin regular muffin pans
• 1 large mixing bowl
• 1 whisk
• 1 nut chopper if nuts are not previously chopped
• measuring cups
• measuring spoons
• 1 wooden spoon

Ingredients

  

1x2x3x

• 1 1/2 cups Cup4Cup Gluten free flour (or use 1 1/2 cups regular flour)
• 1/2 cup coconut sugar or use regular sugar
• 2 tsp. baking powder aluminum free
• 1/2 tsp. pink Himalayan sea salt
• 3 large over-ripe bananas mashed
• 1 large egg
• 1/2 cup unsalted butter melted, (1 stick)
• 1 tsp. vanilla extract
• 1/4 cup 2% milk cream or half-and-half
• 12 oz. container blackberries
• 1 1/2 cups pecans chopped, (measure after chopping) divided use

Instructions

 

• Grease 12 extra large muffin tins with coconut oil.
• Preheat oven to 425°.
• Melt butter.
• Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
• It’s okay to leave some of the lumps from the bananas.
• Add gluten free flour, blackberries and 1 cup pecans.
• Stir gently with a wooden spoon just until combined.
• Don’t overmix the batter.
• Spoon batter evenly into each muffin tin.
• Sprinkle remaining pecans over top of muffins.
• Bake at 425° for 5 minutes.
• Adjust temperature to 350°.
• Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
• Cool.
• Yield: 12 extra large muffins or about 14-16 regular sized muffins.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.

 

NOTE: My personal preference is to use a gluten free flour that's not Pamela's baking mix. I used Cup4Cup and these muffins turned out light and fluffy.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 222kcalCarbohydrates: 24gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 29mgSodium: 152mgPotassium: 187mgFiber: 4gSugar: 9gVitamin A: 283IUVitamin C: 7mgCalcium: 70mgIron: 1mg

Keyword blackberries, breakfast, brunch, gluten free, muffins

Tried this recipe?Let us know how it was!

Healthy Gluten Free Blackberry Muffins are a great alternative to high calorie, sugar sweetened and frosted muffins. (Not that those muffins don’t have their place.) 🙂

This is a wonderful way to use blackberries.

These muffins freeze well so you can pull them out of the freezer and pop them into the microwave for a quick breakfast.

Healthy Gluten Free Blackberry Muffins are a guilt-free wholesome treat you can really sink your teeth into. 🙂

You may also enjoy these delicious recipes!

Blackberry Pecan Streusel Muffins

Blackberry Strudel Cake

Gluten Free Pancakes with Blackberry Sauce

Healthy Gluten Free Blackberry Muffins

Teresa Ambra

Healthy Gluten Free Blackberry Muffins are spectacular! These delectable muffins are filled with blackberries, overripe bananas and pecans. Because they’re made with coconut sugar and gluten free flour, they’re healthier, lower calorie and clean-eating. They’re perfect for holiday and company breakfasts. But be prepared to make a double batch, because everyone’s going to want more than one!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 15

Calories 222 kcal

Equipment

• 2 12-tin regular muffin pans
• 1 large mixing bowl
• 1 whisk
• 1 nut chopper if nuts are not previously chopped
• measuring cups
• measuring spoons
• 1 wooden spoon

Ingredients

  

1x2x3x

• 1 1/2 cups Cup4Cup Gluten free flour (or use 1 1/2 cups regular flour)
• 1/2 cup coconut sugar or use regular sugar
• 2 tsp. baking powder aluminum free
• 1/2 tsp. pink Himalayan sea salt
• 3 large over-ripe bananas mashed
• 1 large egg
• 1/2 cup unsalted butter melted, (1 stick)
• 1 tsp. vanilla extract
• 1/4 cup 2% milk cream or half-and-half
• 12 oz. container blackberries
• 1 1/2 cups pecans chopped, (measure after chopping) divided use

Instructions

 

• Grease 12 extra large muffin tins with coconut oil.
• Preheat oven to 425°.
• Melt butter.
• Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
• It’s okay to leave some of the lumps from the bananas.
• Add gluten free flour, blackberries and 1 cup pecans.
• Stir gently with a wooden spoon just until combined.
• Don’t overmix the batter.
• Spoon batter evenly into each muffin tin.
• Sprinkle remaining pecans over top of muffins.
• Bake at 425° for 5 minutes.
• Adjust temperature to 350°.
• Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
• Cool.
• Yield: 12 extra large muffins or about 14-16 regular sized muffins.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.

 

NOTE: My personal preference is to use a gluten free flour that’s not Pamela’s baking mix. I used Cup4Cup and these muffins turned out light and fluffy.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 222kcalCarbohydrates: 24gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 29mgSodium: 152mgPotassium: 187mgFiber: 4gSugar: 9gVitamin A: 283IUVitamin C: 7mgCalcium: 70mgIron: 1mg

Keyword blackberries, breakfast, brunch, gluten free, muffins

Tried this recipe?Let us know how it was!