Blackberry Coconut & Lime Muffins (Grain/Starch/Dairy/Corn/Soy /Refined Sugar Free)

by Brittany on July 28, 2011

Post image for Blackberry Coconut & Lime Muffins (Grain/Starch/Dairy/Corn/Soy /Refined Sugar Free)

Delicious perfect moist muffins. I was really pleased with these.  Pull out your blender- and believe me when I say it makes quite the difference.

Blackberry Coconut & Lime Muffins

3 Organic Eggs
1 TBS Lime Juice
4 TBS Milk (high fat coconut milk suggested)
1 TBS Oil or melted butter.
1/2 Cup Unrefined Granulated Sugar (Palm Sugar/Sucanat/Xylitol etc)
1 1/4 Cup Blanched Almond Flour
1/4 Cup Shredded Coconut (unsweetened)
zest of 1 Lime (optional)
pinch of salt.
3/4 Tsp. Double acting baking powder.
1 cup Blackberries.

  1. Preheat oven to 350 Degrees. Fill muffin cups with liners.
  2. In a blender combine the Eggs, Milk , Lime Juice and Oil. Turn blender on and let the whip for 30 seconds. Add in the Almond Flour, Shredded Coconut, Sugar, Salt and Lime Zest. Turn on blender again to mix.
  3. Add the Baking Powder- turn blender on one last time until incorporated. Stir in the Blackberries and promptly pour batter into the prepared muffin cups.
  4. Bake 25 minutes.

Recipe yields 8-10 muffins (depending how high you fill each cup)

This recipe was developed using Honeyville Blanched Almond Flour- using other brands may result in a slightly different outcome.

For some variation- try replacing the blackberries with blueberries and using lemon juice and zest instead!

Store at room temp or freeze for another day!



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{ 23 comments… read them below or add one }

Ellen (Gluten Free Diva) July 28, 2011 at 9:44 pm

I just love the versatility of almond flour. I just ordered a 5 lb bag from Honeyville. I’m chomping on the bit to ge baking with it. Your muffins look fab!!


BrittanyAngell July 28, 2011 at 10:02 pm

You and me both! Its so fun to work with. Enjoy that 5lb bag- if you love it as much as I do be prepared that it won't last long! xo


Patricia July 28, 2011 at 9:45 pm

Hi Brittany,
Do you think honey would be an ok substitute for sugar in this recipe?


BrittanyAngell July 28, 2011 at 10:01 pm

I have not tried these with honey- but it would be worth a try! My suggestion would be to reduce the amount of sugar since honey is sweeter and has more moisture. You might also using less milk. These muffins are quite moist as is- so the honey without some adjustment could make them almost too moist. Good Luck! -Brittany-


Crystal July 30, 2011 at 11:08 pm

I’m loving your new simple and grain free recipes, Brittany! These were so easy to make. I whipped them up rather quickly. I used blueberries instead of blackberries and they came out deliciously.


Debbie August 2, 2011 at 9:29 pm

Amazing (and versatile) recipe! I made Mini Blueberry Muffins for my daughter's Bridal Shower. Even the folks that don't have to eat gf enjoyed them!


BrittanyAngell August 3, 2011 at 12:47 am

So great to hear! Thank you for the feedback- means so much! -Brittany-


Helen November 22, 2011 at 7:20 pm

I have just made these and they are AMAZING! I used raspberries because there were no blackberries in my grocery store, and they are really good. Your website is brilliant; I am in the throes of having to adjust my diet and I have found these receipes really inspirational in helping me realise I can still have an interesting diet! Thanks so much!


Brittany November 22, 2011 at 7:38 pm

Glad you liked them! There are so many different ways to cook and bake. It’s always possible to eat good food.. Just takes some adjusting and creativity. Happy feeling better journey to you! Xo


Sheena March 31, 2012 at 2:58 pm

These sound delish! However I have a severe nut allergy : ( would I be able to sub coconut flour? Maybe just increase the eggs if I do? Thank you for your time and yummy recipes!!


emily April 10, 2012 at 5:09 am

This is my new favorite GF muffin recipe! I have made them in the past per the recipe and they turned out absolutely perfect. Just tried a version with apple, shredded carrot and pecan – yum!


Stefania February 6, 2013 at 1:10 pm

Morning, Can you switch out the eggs to flax egg. I am vegan as well as GF and want to try these. Thanks


Brittany February 6, 2013 at 2:18 pm

I wouldn’t recommend it. Grain free fluffy baked goods needs eggs or else they will end up super dense!


Jennifer April 12, 2013 at 3:00 am

What in the world is double-acting baking powder? And I thought most baking powder has corn in it – could I sub. baking soda? I think the lime would be acidic enough to activate it. Thoughts?


Mrs G April 24, 2013 at 10:48 am

I do not leave in the US and here we do not have the difference between regular baking powder and double acting baking powder. There is just baking powder, period. So I used the only baking powder sold at my local supermarket and it always works.
It’s true that baking powder contains corn starch, but it’s just a small amount. If this bothers you, there are recipes on how to make your own grain-free baking powder. I have never tried.
I would not simply substitute baking soda for baking powder, because baking soda is just a component of baking powder (or sometimes there is no baking soda but a similar sort), so it would not work the same.
I hope this helps you.


Mrs G April 24, 2013 at 10:38 am

Hi, Brittany!
Just want to tell you that these muffins are really, really delicious.
I made them twice, once with blueberries and once with a raspberry-blueberries mix and they were great. I think that the genius touch is the lime juice and lime zest: for a moment, my husband thought it was mint leaves!
Xylythol works great here.
Thank you so much for this recipe, I will make it again and again.


Charlene May 31, 2013 at 2:18 am

These were incredible! The ingredients were simple (only needed to buy blackberries) and the mess was minimal. Thank you SO much!! This will be my go-to potluck dish at church from now on.


Christena R June 24, 2013 at 7:28 pm

Hi! Do you know if these double or triple easily? Any tips on making your recipes larger would be much appreciated!


Nikki June 24, 2013 at 7:51 pm


these blackberry coconut lime muffins say they are dairy free but the very first ingredient is 3 eggs? Can and egg replacer be used or will it mess up the outcome?



Brittany June 24, 2013 at 8:09 pm

Hi Nikki- Eggs are not dairy! Egg replacer sadly would not work in this recipe.


Michelle G. June 27, 2013 at 11:15 pm

Hi Brittany! Would evaporated can juice work for a sweetener, and how much would you use? Thanks for another awesome recipe!


Michelle G. June 27, 2013 at 11:16 pm

cane juice. Yes, I can spell. ;)


Brittany June 27, 2013 at 11:39 pm

Yes! I think that should totally work. I would use about the same amount as agave- but of course adjust to taste.


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{ 4 trackbacks }

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