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–+ servings
Gluten Free Triple Berry Muffins stacked on each other surrounded by berries, a linen dish cloth, and muffin pan filled with muffins.

Gluten Free Triple Berry Muffins {Dairy Free}

Katie AdamsKatie Adams
These muffins are light and fluffy with bursts of rich berry flavor in every bite.
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 muffins
Calories 215 kcal

Equipment

  • 2 12 cup muffin pans
  • paper baking cups
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Whisk
  • 1 large wooden or silicon spoon

Ingredients
  

Dry Ingredients

  • 1½ cups almond flour
  • 1¼ cup brown rice flour
  • ¾ cup oat flour
  • 1½ teaspoon baking soda
  • 1 cup white sugar may sub coconut sugar
  • 1½ teaspoon xanthan gum
  • ½ teaspoon salt

Wet Ingredients

  • 1½ cups almond milk
  • ½ cup light oil
  • 3 whole eggs
  • 1½ tablespoon apple cider vinegar
  • 1 tablespoon vanilla
  • 3 cups fresh blueberries, raspberries, blackberries *one cup of each divided

Instructions
 

  • Preheat the oven to 350℉. Place paper baking cups in muffin pans.
  • In a medium mixing bowl add almond flour, brown rice flour, oat flour, baking soda, sugar, xanthan gum, and salt. Whisk until well combined.
    Glass mixing bowls with guten free flour mix and coconut sugar. Ramekins with raspberries, blackberries, and blueberries.
  • In a large mixing bowl added milk, oil, eggs, apple cider vinegar, and vanilla. Whisk until well combined.
    Wet ingredients for triple berry muffins: almond milk, oil, eggs, vanilla, and apple cider vinegar.
  • Add dry ingredients into wet ingredients. Whisk together until well combined and smooth.
    Gluten free muffin batter in a glass mixing bowl.
  • Add in 2 ½ cups of fresh berries and gently fold in with wooden spoon.
    Gluten free triple berry muffin batter with berries inside.
  • Fill the muffin cups ¾ full of batter. Use the remaining ½ cup fresh berries to press a couple berries lightly into the top of each muffin.
    Gluten free triple berry muffin batter in muffin tins.
  • Place muffin pans in pre-heated oven and bake 20-22 minutes until toothpick inserted into the center comes out clean or with a few moist crumbs. Serve warm or at room temperature.
    Baked gluten free triple berry muffins in muffin pan.

Nutrition

Calories: 215kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 210mgPotassium: 72mgFiber: 3gSugar: 9gVitamin A: 14IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword dairy-free, easy, gluten-free, healthy muffins, quick, tripe berry muffins
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