I must be into blackberries these days, or maybe I am just a sucker for good deals! Our local Sprouts Farmers Market had a sale on blackberries for 77 cents per container, and yours truly had to purchase! I bought two containers – one for snacking and the other to be used in coconut muffins.
I had an itch to bake and wanted to use up the rest of my coconut flour — so there you have it, bite-sized muffins with a burst of juicy berries and a hint of vanilla and coconut. These are light in texture and easy to pop in your mouth…maybe a little too easy. Let’s just say I no longer have any left…
Blackberry-Banana Coconut Muffin Bites
1/4 cup coconut flour
1/8 tsp sea salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
2 eggs, room temperature and well beaten
1 egg white, room temperature and well beaten
1 small ripe banana, well mashed
1/2 Tbsp gluten free vanilla extract (I use McCormicks)
2 Tbsp honey (or other sweetener, if desired)
2 Tbsp oil (I use coconut oil in liquid state but other canola oil or melted butter would work fine too)
3 Tbsp milk (coconut, almond, rice, soy or cow’s milk could be substituted)
a small container of blackberries (raspberries or blueberries would work here too)
1. Preheat oven to 350F. Line mini muffin tins with paper liners or grease well.
2. Whisk all dry ingredients in a small bowl (coconut flour through cinnamon) until well combined.
2. In a separate medium bowl, add wet ingredients (egg through milk) and whisk until mixed well.
4. Add dry ingredients to the wet and stir to mix. Divide batter into muffin tins, about 2/3 full.
5. Press berries into tops of batter and bake for about 12-15 minutes, until slightly golden brown and cooked through. (all ovens may vary so check at 12 minutes to check for doneness)