Description
Healthy Blackberry Oatmeal Muffins are moist, delicious, and perfect for a wholesome breakfast or snack. They’re made with wholesome ingredients like Greek yogurt, oats, and fresh blackberries, making them a guilt-free and nutrient-packed treat.
Ingredients
Units
Scale
Dry Ingredients
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- 1 1/4 cup all-purpose flour (150g)
- 1/4 cup whole wheat flour (30g)
- 3/4 cup rolled oats (75g)
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
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Wet Ingredients
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- 2/3 cup nonfat plain Greek yogurt (150g)
- 2 large eggs
- 1/2 cup + 2 tbsp. honey (202g)
- 1/4 cup coconut oil, melted
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Fruits
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- 1 1/2 cups fresh blackberries (192g)
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12-muffin capacity with paper liners.
- Prepare dry ingredients: Add the flours, rolled oats, baking powder, baking soda, salt, and ground cinnamon to a medium-sized bowl and whisk to combine.
- Prepare wet ingredients: In a separate larger bowl, whisk together the Greek yogurt, eggs, honey, and melted coconut oil until smooth.
- Toss blackberries in dry mix: Add the blackberries to a small bowl, then measure out a teaspoon of the dry ingredients and add it to the bowl. Toss the blackberries so that they are coated in the dry ingredients. This helps prevent the blackberries from sinking to the bottom of the muffins.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Fold in blackberries: Gently fold in the blackberries using a spatula.
- Fill muffin cups: Divide the muffin batter evenly between the 12 muffin cups. Tap the muffin pan gently on the countertop a few times to help settle the batter.
- Bake the muffins: Bake the muffins in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins: Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
Notes
- The most accurate way to measure flour without a scale is to use the spoon and level method.
- Make sure to use rolled oats or old-fashioned oats instead of quick-cooking oats.
- If you prefer smaller pieces of blackberries in your muffins, cut each blackberry in half before adding to the batter. In this case, you can skip tossing the blackberries with dry ingredients.
- To achieve muffins of uniform size, use an ice cream scoop or a ⅓ cup measure to portion batter into the muffin tin.
- Nutritional information is an estimate and may vary based on ingredient substitutions.
Nutrition
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 13g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg
