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Gluten-Free Blackberry Muffins

Gluten-Free Blackberry Muffins Bursting with Flavor and Love

Delicious gluten-free blackberry muffins with no added sugar, perfect for breakfast or snack time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Gluten-Free Flour Blend Use a store-bought or homemade blend.
  • 2 teaspoons Baking Powder Essential for making the muffins rise.
  • 1 teaspoon Baking Soda Boosts fluffiness.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1 large Banana (mashed) Serves as a guilt-free sweetener.
  • 1/4 cup Maple Syrup Adds moisture and natural sweetness.
  • 1 cup Non-Dairy Milk Almond or soy milk recommended.
  • 1 cup Blackberries Fresh or frozen, coated in flour if frozen.
  • 1/4 cup Vegan Butter Can substitute with coconut oil.
For the Cinnamon Streusel Topping
  • 1 teaspoon Cinnamon Infuses warm flavor.
  • 1/2 cup Gluten-Free Flour Use the same flour blend.
  • 2 tablespoons Vegan Butter

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, sift together the gluten-free flour blend, baking powder, baking soda, salt, and a dash of cinnamon.
  3. In another bowl, mash the ripe banana until smooth, then whisk in the maple syrup, non-dairy milk, and melted vegan butter.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Carefully fold in the blackberries, ensuring they do not get crushed.
  6. Evenly distribute the muffin batter into the lined muffin tins, filling each cup about 2/3 full.
  7. In a small bowl, mix gluten-free flour, cinnamon, and softened vegan butter to create the streusel topping.
  8. Sprinkle the streusel topping over the muffin batter.
  9. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
  10. Cool the muffins in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 150mgPotassium: 100mgFiber: 3gSugar: 5gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze muffins individually for up to 3 months.

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