Easy Gluten Free Dairy-Free Blackberry Muffins Recipe
Enjoy your blackberries in this Easy Gluten Free Dairy-Free Blackberry Muffins recipe and do not miss out on the wonderful flavor of your summer's bounty! They are not only dairy free, but also 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!1 muffin= 4g carb/ 2.2g fiber/3.7g fat/3.5g protein
Equipment
- muffin pan
- Large Bowl
- Medium Bowl
- Whisk
- cookie scoop or small measuring cup for portioning
- muffin liners or oil
Ingredients
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon stevia
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 3 tablespoon coconut milk
- 1/2 cup keto maple syrup or Natures Hollow Sugar Free Honey Substitute
- 2 cups frozen blackberries or another berry
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 5 days or you can freeze up to 3 months and thaw before enjoying!
Notes
Check out my recipes to make your own sugar free maple syrup/or sugar free honey substitute to use in this recipe.
Do I need to add xanthan gum?
Xanthan gum is optional but may give you a better texture in gluten-free baking. It helps bind the ingredients together and creates a more traditional muffin texture. I prefer to reserve thickeners for sauces, gravies and syrups as it sometimes gives too much moisture to a recipe.
How do I store these muffins?
Store the muffins in an airtight container in the fridge up to 5 days. Keeping them at room temperature may result in early spoilage with the berries moisture. To keep them on hand for up to 3 months, freeze them. Place on a baking sheet separated to freeze for 1 hour, THEN wrap each one with plastic wrap then place them in a freezer bag. Thaw at room temperature for 10 minutes before serving for best flavor.
Can I add other fruits to this recipe?
Yes, you can experiment with adding other fruits such as raspberries, strawberries, or even a mix of berries. Just keep the total fruit amount the same as the recipe calls for and don't forget to toss them with some of the coconut flour so they do not sink to the bottom of the muffin.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 9 | |
| Amount per serving | |
| Calories | 62 |
| % Daily Value* | |
| Total Fat 3.7g | 5% |
| Saturated Fat 1.9g | 9% |
| Cholesterol 83mg | 28% |
| Sodium 2633mg | 114% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 2.2g | 8% |
| Total Sugars 2g | |
| Protein 3.5g | |
| Vitamin D 8mcg | 39% |
| Calcium 23mg | 2% |
| Iron 1mg | 4% |
| Potassium 96mg | 2% |
Nutrition
Calories: 62kcal
Tried this recipe?Let us know how it was!