Healthy Gluten Free Blackberry Muffins

🧂 Ingredients

• 1 1/2 cups Cup4Cup Gluten free flour

  (or use 1 1/2 cups regular flour)
• 1/2 cup coconut sugar

  or use regular sugar
• 2 tsp. baking powder

  aluminum free
• 1/2 tsp. pink Himalayan sea salt
• 3 large over-ripe bananas

  mashed
• 1 large egg
• 1/2 cup unsalted butter

  melted, (1 stick)
• 1 tsp. vanilla extract
• 1/4 cup 2% milk

  cream or half-and-half
• 12 oz. container blackberries
• 1 1/2 cups pecans

  chopped, (measure after chopping) divided use

Instructions

• 1 Grease 12 extra large muffin tins with coconut oil.
• 2 Preheat oven to 425°.
• 3 Melt butter.
• 4 Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a
  large mixing bowl and mix with a whisk.
• 5 It’s okay to leave some of the lumps from the bananas.
• 6 Add gluten free flour, blackberries and 1 cup pecans.
• 7 Stir gently with a wooden spoon just until combined.
• 8 Don’t overmix the batter.
• 9 Spoon batter evenly into each muffin tin.
• 10 Sprinkle remaining pecans over top of muffins.
• 11 Bake at 425° for 5 minutes.
• 12 Adjust temperature to 350°.
• 13 Continue baking an additional 15-19 minutes or until a toothpick inserted in
  center comes out clean.
• 14 Cool.
• 15 Yield: 12 extra large muffins or about 14-16 regular sized muffins.

Nutrition Info