This healthy recipe for gluten free blackberry oat muffins uses fresh berries and oatmeal. These are the best muffins for breakfast or a snack on the go. It's so easy to make homemade muffins!
I like to put these gluten free blackberry oat muffins in lunches. They are easy to pack and don't have any nuts in them so they are perfect for kids lunches. They also make an amazing breakfast with a cup of coffee or tea.
I always get excited for blackberry season here in the pacific northwest. We have several places we can pick blackberries. The season starts in July with little wild blackberries and then we have blackberries again in late August on the Himalayan plants.
You can find more muffin recipes here: Gluten Free Breakfast Recipes
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Ingredients
Unsweetened Apple Sauce
Vanilla Extract
Eggs
Granulated Sugar
Brown Sugar
Honey
Coconut Oil
Baking Powder
Sea Salt
Ground Cinnamon
Milk
Almond Flour
Gluten Free Flour
Gluten Free Rolled Oats
Blackberries
Instructions
Preheat your oven to 350 degrees. Line a muffin tin with liners or grease the tin with coconut oil. Set aside.
In the bowl of your stand mixer add the apple sauce, vanilla, eggs, granulated sugar, brown sugar, honey and melted coconut oil. Blend until mixed together.
In a separate bowl whisk together the baking powder, salt, cinnamon, almond flour, gluten free flour and oats.
Add the dry ingredients to the wet ingredients along with the milk. Blend until just combined. Don't over mix!
Add the blackberries and stir in by hand using a spatula. Don't over stir or you won't have any blackberry chunks left in your muffins.
Bake at 350 degrees for 35 minutes or until the muffins are golden brown and cooked through.
Supplies
Frequently Asked Questions
This is definitely a topic where everyone seems to have a different opinion. My personal favorite gluten free flour for muffins and baking in general is Namaste Foods Gluten Free Flour Blend. Their flour doesn't have a gritty texture and makes delicious baked goods.
I also use King Arthur Gluten Free Flour and Bob's Redmill Gluten Free Flour.
Adding extra moisture to your recipe will usually help if your muffins came out too dense. This can mean adding some apple sauce, extra oil or butter. If your dough looks dry after you've mixed everything in you likely need a bit more moisture.
This can happen if the berries aren't very juicy. Any time you are working with a fruit the moisture level can vary. If you use frozen berries you might find that you need a bit less moisture as they will be more moist as they thaw.
When you are converting a recipe to gluten free you may also find that you need to lengthen the cooking time. If the muffins seems dense and a bit under cooked it likely needed 5-10 more minutes in the oven.
More Recipes You Might Enjoy
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9 Amazing Gluten Free Muffin Recipes
Gluten Free Apple Carrot Muffins
Gluten Free Chocolate Chip Banana Muffins
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Blackberry Oat Muffins
- Total Time: 50 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
This healthy recipe for gluten free blackberry oat muffins uses fresh berries and oatmeal. These are the best muffins for breakfast or a snack on the go. It's so easy to make homemade muffins!
Ingredients
½ cup Apple Sauce
1 tsp. Vanilla Extract
2 large Eggs
¼ cup Granulated Sugar
½ cup Brown Sugar
2 Tbsp. Honey
3 Tbsp. Coconut Oil, melted
3 tsp. Baking Powder
1 tsp. Sea Salt
½ tsp. Ground Cinnamon
¾ cup Milk
1 ¼ cup Almond Flour
1 ¼ cup Gluten Free Flour
1 ¼ cup Gluten Free Rolled Oats
1 cup Blackberries
Instructions
Preheat your oven to 350 degrees. Line a muffin tin with liners or grease the tin with coconut oil. Set aside.
In the bowl of your stand mixer add the apple sauce, vanilla, eggs, granulated sugar, brown sugar, honey and melted coconut oil. Blend until mixed together.
In a separate bowl whisk together the baking powder, salt, cinnamon, almond flour, gluten free flour and oats.
Add the dry ingredients to the wet ingredients along with the milk. Blend until just combined. Don't over mix!
Add the blackberries and stir in by hand using a spatula. Don't over stir or you won't have any blackberry chunks left in your muffins.
Bake at 350 degrees for 35 minutes or until the muffins are golden brown and cooked through.
Notes
I used fresh blackberries in this recipe. You can use frozen blackberries, but you may want to reduce the amount of apple sauce you use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Gluten Free
Shelly says
Looks delicious!
smallfarmbiglife says
Thanks Shelly!