Gluten-Free Triple Berry Coconut Muffins
Have you ever wished you could indulge in a great tasting muffin that was healthy and good for you too?
If you love berries, this easy recipe for triple-berry coconut muffins is for you. Loaded with fresh blackberries, blueberries, and raspberries, these gluten-free muffins have a moist, tender crumb and coconut-nutty goodness that makes them irresistible.
Because they’re on the healthier side of muffin options, too – with only 156 calories in each muffin, you won’t feel even a bit guilty about making them part of your delicious day.
No fancy kitchen gadgets are required to make them. You only need two bowls, a whisk, and a spoon. So, get set to make muffins in just under 45 minutes. Hungry eaters will be drawn to your kitchen as they smell the sweet aroma filling the air.
Simple to mix up for breakfast or brunch, and when you make them in paper muffin cups, they’re perfect for taking along in lunchboxes, traveling, or even as an on-the-go snack, which makes cleanup a breeze, too!
Gluten-Free Triple Berry Coconut Muffins
@ GfreeDeliciously
EQUIPMENT
- 12-Muffin tin
- Utensils – Whisk, spoon, rubber spatula
- Paper muffin cups
- Wire cooling rack
INGREDIENTS
- ½ Cup Sorghum Flour sweet
- ¼ Cup Brown Rice Flour
- ¼ Cup Potato Flour
- 2 Teaspoons Baking Powder gluten-free
- 2 teaspoons Guar Gum*
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ⅔ cup granulated Sugar
- 4 tablespoons Unsalted Butter (1/2 stick) melted
- 2 eggs
- 1 cup 2% milk
- 1 cup mixed berries blueberries, raspberries, blackberries – rinsed and drained well (defrosted if frozen)
- 1 cup Coconut flaked
- 2 Tablespoons Coconut Palm Sugar
INSTRUCTIONS
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper muffin liners.
- In a medium bowl, stir together the three types of flour, baking powder, guar gum, baking soda, and salt and set aside.
- Place the granulated sugar and the melted butter in a large bowl and whisk until combined. Whisk in the eggs one at a time, until combined. Then whisk in the milk. Add the flour mixture and stir just until blended. Add in the berries and the coconut stirring until evenly incorporated.
- Spoon the batter into the prepared muffin cups, filling each cup about three fourths full. Sprinkle the raw sugar over the muffin tops. Bake until the muffins are firm to the touch in the center, 20 to 22 minutes.
- Transfer the muffin tin to a wire rack and let cool for five minutes before removing the muffins. Store muffins in an airtight container in the refrigerator for 4-5 days.
YOUR OWN NOTES
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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