Blackberry-Banana Coconut Muffin Bites

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

naturalnoshing

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.

Print Recipe Pin Recipe

Ingredients

  

• 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)

Instructions

 

• 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)