Healthy Blackberry Oat Muffins
These healthy blackberry oat muffins are made entirely with oats - there's no wheat flour in the recipe. Oats are blended into a coarse flour to make a naturally gluten-free muffin that's lightly sweetened with honey and packed with juicy blackberries. They are quick to make in one bowl or a food processor and can be made with fresh blackberries in late summer, or with frozen blackberries at any time of year.
Equipment
- Food processor or blender or bowl and whisk
- 6 hole muffin tin
- Muffin cases
Ingredients
- 200 g porridge oats certified GF if necessary
- 1.5 teaspoon baking powder
- 2 tablespoon olive oil can substitute another oil or melted butter
- 2 tablespoon honey or maple syrup
- 2 eggs
- 2 tablespoon milk dairy or non dairy
- ½ teaspoon ground cinnamon optional
- 150 g blackberries, fresh or frozen halved if very large
Instructions
- Preheat the oven to 180 degrees (160 fan)
- Add the oats to the bowl of a food processor and blitz until fine but not totally powdery.200 g porridge oats
- Add the baking powder, honey, olive oil, eggs, milk and cinnamon. Pulse until well mixed. If the mixture seems too dry, add a little more milk. The mixture should be stiff but spoonable.1.5 tsp baking powder, 2 tbsp olive oil, 2 tbsp honey, 2 eggs, 2 tbsp milk, ½ tsp ground cinnamon
- Stir in the blackberries gently with a spoon.150 g blackberries, fresh or frozen
- Place the muffin cases in the tin. Divide the mixture equally between the cases and smooth the tops.
- Bake for 20 minutes until golden and set. If you are using frozen blackberries, cook the muffins for an extra 5 minutes.
- As soon as your healthy blackberry muffins are cool enough to handle, remove them from the baking tin and cool on a wire rack. This will avoid condensation building up underneath them and making the bottoms go soggy.
Notes
If you want to mix the muffins by hand, use instant oats which have a finer texture. Measure out 200g by weight rather than volume. Whisk the eggs, honey, oil and milk. Mix in the instant oats, cinnamon and baking powder. Gently stir in the blackberries.
Frozen blackberries do not need to be defrosted. You might end up with a slightly purplish tinge to the muffin mixture which looks rather pretty!
You can also make the mixture with a blender, but do not overblend so that you lose all the texture of the oats.
Nutrition
Calories: 222kcalCarbohydrates: 31.1gProtein: 6.8gFat: 8.5gSaturated Fat: 1.6gFiber: 4.7gSugar: 7.8g
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