Gluten Free Blackberry Plum Muffins
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These gluten free blackberry plum muffins are soft, fruity, and naturally sweet. Made with coconut flour and coconut oil, they’re packed with juicy plums and fresh blackberries for a burst of flavor in every bite.
Every year when it’s time to go back to school I decide that I need to start eating healthy again because I basically eat whatever I want in the summer. While I’m usually extremely busy and running around, I don’t always make the best food choices.
One thing I like to make are muffins because I can have them for breakfast or a midday snack. I decided to make my Gluten Free Blackberry Plum Muffins this week.
I do make a lot of muffins. In the spring I enjoy making Rhubarb Crumble Muffins with fresh rhubarb. When I have leftover bananas I always make these Banana Blueberry Muffins. For a bright muffins with hidden veggies these Kumquat Carrot Muffins are perfect.
If you are wondering why I made gluten free muffins, the reason is simple. Coconut flour is gluten free so instead of adding a flour with gluten to it, I wanted to keep it gluten free. I also figured it wouldn’t hurt to limit my gluten intake.
I knew I wanted to put some fresh fruit in my muffins and when I got to the produce section I picked up some plump and juicy blackberries but I wanted another fruit to go with it. After picking up apples then peaches, I settled on plums. I thought the sweet plums would pair nicely with the sweet and tart blackberries.
I used a combination of coconut flour, gluten free all purpose flour, and rice flour as the basis for my muffins. Then I added in the coconut oil and the fresh fruit. I baked them in the oven and they came out smelling amazing.
I wasn’t sure how they were going to taste but they were delicious! The muffins were delicate and lightly sweetened. They were studded with the sweet and tart blackberries and delicious plums.
They are going to be perfect for my school breakfast this week. They are gluten free, filled with healthy coconut flour and oil, and have tons of fresh fruit in them. Healthy never tasted so good!
Gluten Free Blackberry Plum Muffins
Ingredients
For the muffins:
- 1 1/2 c. coconut flour
- 1/2 c. all purpose gluten free flour
- 1/2 c. rice flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 c. coconut oil melted
- 1/2 c. honey or sugar
- 2 teaspoons vanilla
- 2 eggs
- 3/4 c. milk
- 1/2 c. blackberries cut in half
- 2 small plums chopped
For the topping:
- 2 Tablespoons coconut oil melted
- 1/3 c. sugar
- 1/2 c. oats
- 1/3 c. coconut flour
Instructions
- Preheat the oven to 350 degrees. Line 2 muffin tins with paper liners.
- In a large bowl combine the coconut flour, all purpose gluten free flour, rice flour, baking soda, and baking powder. Mix and set aside.
- In a small bowl combine the melted coconut oil and honey (or sugar). Mix well.
- Stir in the vanilla and eggs and mix well.
- Add the coconut oil mixture to the flour mixture and mix until just wet. Add in the milk and mix until well combined.
- Fold in the blackberries and plums. The batter will be thick.
- Fill the muffin cups 3/4 of the way full with the muffin batter.
- In a small bowl combine the ingredients for the topping and sprinkle on top of the muffins.
- Bake for 22-25 minutes or until the tops have browned and a toothpick inserted into the center comes out clean.
- Allow to cool in tins for 5 minutes then remove to a wire rack to cool completely.
Notes
