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Gluten Free Blackberry Plum Muffins
Gluten Free muffins made with coconut flour, coconut oil, blackberries, and plums.
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Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
20
muffins
Author:
Hezzi-D
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
A Hezzi-D Original Recipe