Gluten-Free Blackberry Muffins (Easy & Moist!)
User Reviews
5.0
3 reviews
Excellent
Gluten-Free Blackberry Muffins (Easy & Moist!)
Report
These gluten-free blackberry muffins are soft, moist, and packed with juicy blackberries in every bite. Naturally sweetened with banana and brown sugar, they have a tender crumb and a hint of cinnamon. Made with simple pantry ingredients and tested for foolproof results, they bake up fluffy every time—with an easy vegan option for a dairy- and egg-free treat.
Share:
Ingredients
Dry Ingredients
- 1 ¼ cups oat flour or blend gluten-free rolled oats into a fine flour
- 1 cup gluten-free all-purpose flour Bob’s Red Mill recommended
- ½ teaspoon xanthan gum only if your flour blend doesn’t include it
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 3 bananas mashed (about 1 cup)
- ⅓ cup unsweetened applesauce
- 1 egg or 1 chia egg for vegan, see notes
- 1 teaspoon vanilla extract
- ¾ cup blackberries fresh
- ¼ cup dairy-free milk oat recommended
Add to Shopping List
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mash the Bananas: Use a fork to mash the ripe bananas in a small bowl until smooth. The riper the bananas, the sweeter the muffins.
- Mix Dry Ingredients: In a large mixing bowl, whisk together gluten-free flour blend, oat flour, baking powder, baking soda, cinnamon, salt, and xanthan gum.
- Mix Wet Ingredients: In a medium bowl, whisk together the mashed banana, applesauce, egg (or chia egg), vanilla extract, avocado oil, and dairy-free milk until combined.Chia Egg: In a small bowl, mix 1 tablespoon flaxseed + 3 tablespoon water and let sit for 10 minutes until thickened.
- Combine Wet & Dry: Gently stir the wet mixture into the large bowl with dry ingredients using a rubber spatula or a stand mixer on low speed for 2-3 minutes.Mixing Tip: To ensure proper hydration, mix well.
- Rest the Batter: Let the muffin batter sit for 10 minutes. This helps the gluten-free flour absorb moisture and results in a fluffier texture. Tip: If the batter looks too thick, add 1-2 tablespoon dairy-free milk until it’s the consistency of thick yogurt.
- Fold in Blackberries: Toss blackberries in 1 tablespoon gluten-free flour if using frozen, then gently fold them into the batter with a rubber spatula.
- Fill Muffin Tin: Spoon the batter into the muffin cups, filling each ¾ full.
- Bake & Cool: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Using frozen berries? No need to thaw! Just toss the frozen blackberries in a small bowl with 1 tablespoon gluten-free flour before adding to prevent them from sinking
- Storage: Keep muffins in an airtight container at room temperature for 2-3 days, in the fridge for up to 7 days, or freeze for up to 3 months.
- Reheating: Warm in the microwave for 20 seconds or in the oven at 300°F (150°C) for 5 minutes.
- Best Texture Tip: Mix well, then let the batter rest before baking—this ensures the flour mixture absorbs moisture, preventing dryness or a gritty texture.
Nutrition Information
Show Details
Serving
1muffin
Calories
140kcal
(7%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.3g
Sodium
85mg
(4%)
Potassium
173mg
(5%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
41IU
(1%)
Vitamin C
5mg
(6%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Zinc
0.5mg
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 140kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 85mg | 4% |
| Potassium | 173mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
| Zinc | 0.5mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour and Almond Butter.
American, Vegan, gluten-free
5.0
(27 reviews)
