The Best Ever Grain Free Blackberry Muffins

Grain free blackberry muffins

These muffins are seriously delicious. I’ve eat my fair share of grain-free muffins and I always find something that isn’t quite satisfying about them. They’re either too grainy, too gluey or too dense. But these are light and fluffy, moist and tender. And they’re a healthy addition to breakfast or snack time. They sure don’t last long around our house – even your grain-eaters will love them!


Makes about 20 muffins:

  • 1 c. coconut flour (I use Bob’s Red Mill)
  • 3 ripe bananas, mashed (about 1.25 cups)
  • 1/2 tsp. salt
  • 1/2 c. extra virgin coconut oil
  • 8 large eggs
  • 1/2 c. maple syrup
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1.5 c. chopped blackberries (or fruit of your choice)


  1. Preheat oven to 400 degrees and line a muffin pan with parchment paper liners. 
  2. Mix all dry ingredients and set aside. Melt the coconut oil in the microwave, starting with 30 seconds, and then 15 second intervals. 
  3. Mix coconut oil with ripe bananas, maple syrup, vanilla and almond extract, and beaten eggs. 
  4. Add wet to the dry mixture and stir until batter begins to smooth (it’s ok if there are some lumps). 
  5. Carefully fold in your fruit of choice, and divide evenly between all the muffin liners. 
  6. Bake for 18-20 minutes, or until the tops just start to lightly brown. Move to a cooling rack and enjoy as soon as they’ve cooled a bit.