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Blackberry muffins on a flower plate with blackberries in a bowl on the side.
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Gluten-Free Blackberry Muffins

Easy gluten free and flourless blackberry muffin recipe.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Servings: 9 muffins
Calories: 227kcal
Author: Allianna Moximchalk
Cost: $3

Equipment

  • Large mixing bowl

Ingredients

  • 1 cup almond butter the creamy kind!
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 cup blackberries washed
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 banana

Instructions

  • Preheat the oven to 375 degrees F. Place all ingredients in a bowl and well mix throughout. If you would prefer to use a kitchen mixer, mix all ingredients except the blackberries and mix them in.
  • Add muffin liners to your muffin pan and evenly divide the batter into 9 muffin liners. Bake for 18 minutes or until your fork can come out clean.

Notes

Storage: These muffins can be stored in an air tight glass container for up to 5 days in the refrigerator. You can store this recipe in the freezer as well for up to one month.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 9 muffins. 

Nutrition

Serving: 1muffin | Calories: 227kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 139mg | Potassium: 315mg | Fiber: 4g | Sugar: 9g | Vitamin A: 96IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg