Blackberry Cardamom Muffins (vegan, gluten free)

I’m a baker and a huge fan of chocolate but sometimes I’m in the mood for different flavors. These pretty little muffins have the unique flavor combination of blackberries and cardamom. The aroma of cardamom is intoxicating and it imparts a warm flavor to baked goods. You can find cardamom powder in the spice aisle of your grocery store. Blackberries can be a little difficult to bake with so I recommend folding them in at the end very gently. Tossing them in a little flour will help to keep them from sinking to the bottom. Using smaller sized blackberries will also help to keep them afloat. If you’re gluten free but not a fan of xanthan gum, you can substitute 2 flax eggs* for the xanthan gum (the texture of the muffins may vary a bit). Xanthan gum from Bob’s Red Mill is a plant based corn derivative that acts as a binder for gluten free baking. If you’re not gluten free you can use all purpose flour and 2 flax eggs instead of gluten free flour and xanthan gum. I prefer using xanthan gum with gluten free flour because it gives baked goods incredible texture and doesn’t alter the flavor or color. And remember, the season for blackberries is ending, so make these delicious treats while you still can!

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blackberry cardamom cupcakes

Blackberry Cardamom Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


Ingredients

  • 1 1/2 cups gluten free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup coconut sugar
  • 1 tsp xanthan gum (OR substitute 2 flax eggs: whisk together 2 tbs flax powder in 6 tbs water and let sit for 10 minutes)
  • 1/4 tsp salt
  • 1/2 tsp cardamom powder
  • 1 tsp vanilla extract
  • 1/2 cup plus 2tbs almond milk (add extra 2tbs if batter is too thick)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut oil
  • 1 cup fresh blackberries (optional: 12 extra blackberries for topping)
  • 1/4 cup unsweetened shredded coconut (optional for topping)

Directions

Preheat oven to 350F. Grease a muffin pan with vegan butter or oil (or line with regular sized muffin cups). If using flax egg instead of xanthan gum, prepare in a small bowl and set aside. Sift all dry ingredients (flour, cardamom powder, baking soda, baking powder, salt, xanthan gum) together in a large bowl. Place oil, (flax egg if using instead of xanthan gum), sugar, almond milk, applesauce, and vanilla extract in a separate bowl or bowl of a stand mixer and mix on medium speed until combined, about 1 minute. Add additional 2tbs of almond milk if batter is too thick. Scrape down sides of the bowl as needed. Add dry ingredients to wet ingredients 1/2 cup at a time on medium speed until combined, about 1-2 minutes. Scrape down sides of the bowl as needed. Gently mix in blackberries by hand. Place 12 even portions of batter into greased muffin pan and top with extra blackberries and shredded coconut if desired. Bake at 350F in preheated oven for 22-24 minutes or until a toothpick comes out clean. Let cool completely before handling. Store in an airtight container. Consume within 2 to 3 days.

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Nutrition Information:

  • Approximate calories per muffin: 204 cal

 

 

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