I have an uncanny ability to overwork myself even when I’m not “working.”

Since I teach, summer is usually full of relaxation, catching up on reading, and hanging out with friends.  However, somehow, this summer has turned in to one of the busiest I’ve ever had.  I spend my days cramming them full of personal, blog, and photography projects (and I sometimes wonder how I will fit everything in when school starts back up!)  I’m also headed out to Colorado next week for a much needed vacation full of hiking and eating (I seriously can’t wait!)

So while I’m in the midst of juggling many different things, I wanted to leave you with these awesome muffins.  I start my days out early and usually by ten I’m hungry.  While I usually try for fruit or nuts, sometimes I like to take a coffee time-out and enjoy of muffin or scone.  I love the coconut/blackberry combo and if you have a good egg substitute, these muffins could be easily vegan! 

Blackberry Coconut Muffins

Prep Time 10 mins Cook Time 20 mins Serves 12


  • 3/4 cup oats
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil
  • 2 egg
  • 3/4 cup maple syrup
  • 3/4-1 cup coconut milk
  • 2 cups blackberries
  • 1/2 cup unsweetened coconut flakes


  1. Preheat oven to 375˚ and prepare a 12-muffin pan.
  2. Using the food processor, pulse oats until resembles a coarse flour. Pour into a medium bowl and combine with pastry flour, baking powder, and salt.
  3. In a separate bowl whisk together coconut oil, eggs, maple syrup, and 3/4 cup coconut milk. Add more coconut milk if consistency is too dry and resembles more of a dough than batter.
  4. Gently fold in blackberries.
  5. Evenly scoop in to muffin tin and sprinkle with coconut flakes. Bake until muffin springs back and is starting to golden, 18-20 minutes.


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