Coconut Flour Dairy Free Keto Ingredients

Gluten Free Blackberry Muffins

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Gluten Free Blackberry Muffins

It is the end of the summer season and the blackberries are fully ripened! We have been collecting them everyday until they will no longer be around and turn to mush. I had to make my Gluten Free Blackberry Muffins so I could start enjoying the fruits now!

This was just picking for 15 minutes! There are so many blackberries here in the PNW!
  • You can freeze the berries and use them in recipes all year long till next season!
  • Make up my Gluten Free Blackberry Muffins and freeze them to save time in the mornings!
  • Make mini Gluten Free Blackberry Muffins and pack them in your kids lunch!
  • Make some of my Keto Jelly with these!
  • These Gluten Free Blackberry Muffins are dairy free, sugar free and keto so they are great for everyone!

Gluten Free Blackberry Muffins

Enjoy your blackberries in this Gluten Free Blackberry Muffins and do not miss out on the wonderful flavor of your summers bounty! They are also dairy free, keto and low carb so you cannot go wrong!
Feel free to switch out the berries for raspberries, blueberries or strawberries that have been chopped!
Course Breakfast, gluten free, gluten free kids, gluten free low carb, keto
Cuisine American
Servings 9 muffins

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp stevia
  • 1/2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 4 large eggs room temperature
  • 3 tbsp coconut milk
  • 1/2 cup keto maple syrup or Natures Hollow Sugar Free Honey Substitute
  • 2 cups frozen blackberries

Instructions
 

  • Preheat oven to 425F and line a muffin tin with 9 muffin liners, or grease well.
  • In a medium bowl, whisk together coconut flour, baking soda, salt, and stevia. Set aside.
  • In a large bowl, whisk together apple cider vinegar, vanilla extract, eggs, coconut milk and sugar free maple syrup/or sugar free honey substitute.
  • Slowly whisk dry ingredients into the bowl of wet ingredients until batter is smooth.
  • Let it sit for a few minutes.
  • In a small bowl, toss frozen blackberries with 1 tbsp coconut flour, THEN fold into the batter.
  • Portion into muffin tins and fill about 2/3rds full.
  • Bake 20-24 minutes until golden brown and toothpick tests clean.
  • Store in the fridge up to 1 week or on the counter a few days. Can freeze up to 1 month and thaw before enjoying!

Notes

Find my favorite Coconut Flour here!
Find my favorite Coconut Milk here!
Find my favorite Sugar Free Maple Syrup here!
Find my favorite Sugar Free Honey Substitute here!
Keyword coconut flour, coconut milk, coconut muffins, dairy free, dairy free gluten free, easy keto, gluten free blackberry muffins, gluten free breakfast, gluten free snack, grain free, grain free muffins, keto, keto breakfast, keto dairy free, keto maple syrup, lchf, paleo muffins
gluten free blackberry muffins in a tin with blackberries surrounding them
Gluten Free Blackberry Muffins are golden brown and delicious!

The moist crumb of these muffins will leave you wanting more! I recommend making more than one batch of these Gluten Free Blackberry Muffins so you have some on hand! They freeze well too!

Tell me who you will share these Gluten Free Blackberry Muffins with?

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