Triple Berry Gluten Free Muffins are bursting with fresh berries! They're extra moist in the middle, crunchy on the outside and perfect for a breakfast treat or afternoon snack!
Preheat oven to 375 degrees. Line muffin pans with baking cups.
In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and cinnamon until thoroughly combined.
In a medium bowl, combine the coconut milk, eggs, and melted butter.
Pour the milk mixture into the flour mixture and stir until combined being careful not to overmix the batter.
Add the sugar and berries and gently stir to combine.
Spoon the batter into the baking cups up to the top.
Bake for 20 to 25 minutes, until a wooden pick inserted into the middle comes out clean.
Recipe adapted from Barefoot Contessa at Home
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