Description
Delight in these gluten-free blackberry muffins, bursting with juicy blackberries and hints of orange, perfect for a wholesome breakfast or snack.
Ingredients
Dry Ingredients:
- 2 1/4 cups Almond Flour
- 1 tsp Coconut Flour
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tbsp Coconut Sugar
Wet Ingredients:
- 3 tbsp Avocado Oil
- 1 tbsp Costabile Orange Olive Oil
- 3 Eggs (room temperature)
- 1/4 cup Agave Syrup
- 1 tsp Vanilla Extract
Additional:
- 3/4 cup Blackberries
- 1/4 cup Blueberries (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 ℉.
- Prepare Pan: Line a muffin pan with nine cupcake liners and set aside.
- Combine Dry Ingredients: In a medium bowl, mix almond flour, coconut flour, baking powder, baking soda, and coconut sugar. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together avocado oil, orange olive oil, eggs, agave syrup, and vanilla extract.
- Combine Ingredients: Gradually add dry ingredients to the wet ingredients, mixing gently.
- Add Berries: Fold blackberries into the batter. Add blueberries if desired.
- Fill Muffin Pan: Using a 2” scoop, divide batter into the prepared muffin pan.
- Bake: Bake for 20-24 minutes until golden and a toothpick comes out clean.
- Cool: Let muffins cool for ten minutes before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 20-24 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 47mg
