Healthy Blackberry Oatmeal Muffins
These healthy Blackberry Muffins with Oatmeal are fluffy, moist and perfectly sweet. Low calorie and filled with wholesome ingredients, these are the perfect breakfast or snack to keep you energized and full thoughout the day.
Servings: 12 muffins
Calories: 190kcal
Ingredients
- 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
- 2/3 cup nonfat plain Greek yogurt 150g
- 2 large eggs
- 1/2 cup + 2 Tbsp. honey 202g
- 1/4 cup coconut oil, melted
- 1 1/2 cups **fresh blackberries 192g
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12 muffin capacity with paper liners.
- Add the flours, rolled oats, baking powder, baking soda, salt, and ground cinnamon to a medium-sized bowl and whisk to combine. In a separate larger bowl, whisk together the Greek yogurt, eggs, honey, and coconut oil until smooth.
- **Add the blackberries to a separate 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 will help keep them from sinking to the bottom of the muffins).
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Fold in the blackberries.
- Divide the muffin batter between the 12 muffin cups. Tap the muffin pan on the counter a few times to help settle the batter.
- Bake the muffins in the preheated 375 degree Fahrenheit oven for 15 -18 minutes or until the tops are golden and a toothpick inserted into the middle comes out clean.
- Cool the muffins in the pan for 10 minutes before moving to a cooling rack.
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 small pieces of blackberries in your muffins, you can cut each blackberry in half before adding them to the batter. If you choose to use this method, skip the step involving tossing the blackberries in a teaspoon of the dry ingredients.
- To achieve muffins of equal size, you can either use an ice cream scoop or a ⅓ cup measure to dispense the batter into the lined muffin tin.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 1muffin | Calories: 190kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Cholesterol: 31mg | Sodium: 131mg | Potassium: 142mg | Fiber: 2g | Sugar: 15g
