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Healthy Gluten Free Blackberry Muffins | Can't Stay Out of the Kitchen | these fantastic #blackberry #muffins are made with #glutenfree flour & coconut sugar for a healthy alternative to regular muffins. They're perfect for a #holiday #breakfast like #MothersDay or #FathersDay.

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!
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
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
  

  • 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
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