Gluten-Free Triple Berry Muffins
- Yield: 12 1x
- Category: Breakfast, Snack
Ingredients
Scale
- 1 2/3 cups gluten-free flour
- 1/2 cup almond flour
- 3/4 teaspoon baking powder
- 1–2 teaspoons cinnamon (depending on your taste)
- 1/2 cup sliced almonds (optional)
- 2 eggs
- 1 cup applesauce
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups frozen mixed berries (I used raspberries, blueberries, and blackberries)
- 1 teaspoon arrowroot (corn starch, or tapioca (to coat the frozen berries))
- 3/4 cup jam of your choice (I used strawberry jam)
Instructions
- Preheat your oven to 350°F. Line a muffin tin with liners and set it aside.
- In a bowl, mix together the gluten-free flour, almond flour, baking powder, cinnamon, and sliced almonds. Set this mixture aside.
- In another bowl, whisk together the eggs, applesauce, melted coconut oil, maple syrup, and vanilla.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Be careful not to overmix.
- Toss the frozen berries with the arrowroot, then gently fold them into the batter.
- Fill each muffin tin with one scoop of batter. Make a small indent with a spoon and add a teaspoon of jam to each muffin. Cover the jam with the remaining batter.
- Bake for 33-36 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool, then dig in! Store any leftovers in an airtight container in the refrigerator for up to one week. Enjoy!
