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Triple Berry Gluten Free Muffins
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!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American, Gluten free
Servings:
18
muffins
Calories:
270
kcal
Author:
Connie @ Flavor Walk
Ingredients
3
cups
gluten free flour
1 ½
teaspoons
xanthan gum
1
tablespoon
baking powder
1
teaspoon
baking soda
½
teaspoon
kosher salt
1 ½
tablespoons
cinnamon
1 ¼
cups
coconut milk
2
large eggs, lightly beaten
1
cup
unsalted butter, melted
1
cup
fresh blueberries
½
cup
fresh raspberries
½
cup
fresh strawberries, diced
1 ½
cups
sugar
Instructions
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.
Notes
Melt and cool the butter while you pull together the other ingredients. You risk scrambling the eggs by mixing them with butter that is too warm.
Line your muffin pans with baking cups. The baking cups help the moist muffins keep their shape when removing them from the pans.
Recipe adapted from
Barefoot Contessa at Home
Nutrition
Serving:
1
muffin
|
Calories:
270
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
9
g
|
Cholesterol:
45
mg
|
Sodium:
232
mg
|
Potassium:
131
mg
|
Fiber:
3
g
|
Sugar:
18
g
|
Vitamin A:
345
IU
|
Vitamin C:
4.2
mg
|
Calcium:
59
mg
|
Iron:
1.5
mg