Gluten-Free Blackberry Muffins

Blackberry Lime Quinoa Muffins with a Coconut Butter Glaze

Gluten-Free Blackberry Muffins

Loaded with fresh fruit and topped with a coconut-lime glaze, these tender, GF blackberry muffins are a fabulous way to celebrate berry season. And the batter is made mostly in the blender! Too easy.

Prep Time8

Cook Time25

Total Time33

Course: Breakfast, Snack

Cuisine: American

Keyword: blackberry muffins, blackberry muffins recipe, gluten-free blackberry muffins

Servings: muffins

Calories: 170kcal

Author: Alyssa

Ingredients

For the muffins:

3 tablespoons water
2 bananas
¼ cup coconut milk
¼ cup maple syrup or liquid sweetener of choice
1¼ cup oats
¼ cup blanched almond flour
¼ cup coconut sugar
2 tablespoons quinoa flakes
2 limes zest of
2 teaspoons baking powder
½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract
½ teaspoon salt
1/2 cup fresh blackberries cut in half (3/4 cup if berries are small)

For the glaze:

1/4 cup coconut butter
2 tablespoons maple syrup or liquid sweetener of choice
1 lime juice of
1 tablespoon coconut oil
1 - 2 tablespoons coconut milk

Instructions

Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
Add the egg, bananas, milk and syrup into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Transfer to a large bowl.
To the bowl, add the remaining ingredients (minus the blackberries). Stir together until combined.
Fold in blackberries.
Fill each cup ¾ of the way full. Add water to the ones that are unused.
Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
Melt the coconut butter, syrup and lime juice in a small sauce pan. Whisk in coconut oil until completely combined.
Whisk in 1 tablespoon of coconut milk until smooth and if it's still too thick (you want it to be drizzleable), whisk in another tablespoon of milk.
Transfer the mixture to a squeeze bottle or drizzle over the muffins with a spoon/fork.

Notes

On eggs/flax eggs. You can use a flax egg (1 tablespoon flax + 3 tablespoons water) or 1 large egg. A vegan egg substitute would also do the trick.

Nutrition