I made this for QB today, and it turned out really well. I liked the texture, and it is not only gluten free but low in sugar. Just make sure you use enough stevia. I taste the batter before I bake it. If the batter taste sweet enough, then the muffins will be fine. Once or twice I have not added enough stevia, but QB is able to compensate with some smart balance.

Gluten Free Berry Muffins (makes ~30 mini muffins)

150g Almond Flour (I grind my own in a small food processor)
90g Gluten Free All Purpose Baking Mix by Arrowhead Mills
80g Instant Oats
1t Baking Powder
Stevia

3 eggs
125g Coconut Milk (full fat)
28g Walnut Oil (2T)
200g Banana (2 smallish ones)
75-100g Blackberries
75-100g Cranberries
~1/2C water

Preheat oven to 350F. Put blackberries and cranberries in a cereal bowl, add about 1/2C water, and microwave for about 5min on high. You want the berries to pop while you are mixing the other ingredients. In a large mixing bowl, combine all dry ingredients. In the bowl, make a “bowl” with the dry ingredients and add the eggs, coconut milk, oil, and bananas.

By this time, the berries are hopefully done. Pour them on top of everything in the bowl and beat with a mixer on high until all ingredients are combined. You want the batter to be slightly runny. Remember this is not wheat, so the batter will behave slightly differently. I work so much by texture when I bake, I have a hard time describing my methods. I always wonder how my recipes turn out if other people make them.

Once everything is mixed, divide batter into one or more mini muffin pans. If you use a full sized muffin pan, you may not want to fill it all the way in case the middle has trouble cooking all the way though. I haven’t experimented with larger muffins, so I really don’t know how they would turn out.

Put filled muffin pans into the oven and bake for 25min. Done. Here is a final pic: