A light and fluffy muffin that's bursting with berries AND jam?! Sign me up! My Gluten-Free Triple Berry Muffins are jam-packed with so much flavor (literally) that they should be called "stuffins" rather than "muffins." ;) That's not my best joke, but this may be my best muffin recipe yet. Plus, in addition to being gluten-free, these muffins also happen to be dairy-free as well!
Equipment
- 1 Muffin Tin This All-Clad one is a staple in my kitchen!
Ingredients
- 1 ⅔ Cup Gluten-Free Flour of Choice
- ½ Cup Almond Flour
- ¾ Teaspoon Baking Powder
- 1-2 Teaspoons Cinnamon You can vary the amount depending on how much of a cinnamon taste you like!
- ½ Cup Sliced almonds optional
- 2 Eggs
- 1 Cup Applesauce
- ⅓ Cup Melted Coconut Oil
- ½ Cup Maple Syrup
- 2 Teaspoons Vanilla Extract
- 1 ½ Cups Frozen Mixed Berries
- 1 Teaspoon Arrowroot Starch or Corn Starch
- ¾ Cup Jam of Choice
Instructions
- Start by preheating your oven to 350 F.
- Next, line a muffin tin with muffin liners and set aside.
- In a medium sized bowl, mix together the gluten-free flour, almond flour, baking powder, cinnamon, and sliced almonds. Then, set aside.
- In another bowl, whisk together the wet ingredients: the eggs, applesauce, melted coconut oil, maple syrup, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as it will result in tough muffins.
- In a separate bowl, combine the frozen berries with the arrowroot starch or corn starch until the berries are fully coated in the starch. Then, add the berries to the batter.
- Using a cookie scoop or spoon, carefully place one scoop of batter into each muffin tin.
- Then, using a spoon, press an indent into the batter to create a small well.
- Fill the well with jam, then top again with some of the remaining batter. Repeat until all the muffins are finished.
- Bake for 33-36 minutes, until the tops of the muffins are golden brown and a toothpick comes out clean.
- Once cool, serve immediately or store in an airtight container in the fridge for up to one week. Enjoy!
Calories: 273kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 0.02mg | Sodium: 35mg | Potassium: 102mg | Fiber: 4g | Sugar: 23g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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