Blackberry Oatmeal Muffins
These blackberry oatmeal muffins are packed with juicy fruit. Homemade blackberry muffins with oatmeal are ideal for a healthy breakfast or as an anytime snack.
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.
- 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.
- Stir in the blackberries gently with a spoon.
- 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.
- When cool enough to handle, remove the muffins from the baking tin and cool on a wire rack.
Notes
If you want to mix the muffins by hand, use instant oats which have a finer texture. Whisk the eggs, honey, oil and milk. Mix in the oats, cinnamon and baking powder. Gently stir in the blackberries.
You can also make the mixture with a blender, but do not over blend 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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