• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Search
  • Produce Guides
  • Stock a Pantry
  • Component Cooking
  • Search

Naturally. logo

07.16.12 Blackberries

Blackberry Coconut Muffins

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! 

Print

Blackberry Coconut Muffins

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
Print
Pin

Scale

Ingredients

  • 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

Instructions

  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.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

Categories: Blackberries Tags: maple syrup

Previous Post: « Roasted Tomato and Corn Salsa
Next Post: Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce »

Reader Interactions

Comments

  1. Shanna says

    July 16, 2012 at 12:13 pm

    Ugh, don’t I know how that goes! Hope you find some much-needed downtime soon. It’s what makes summer so sweet! : )

    Reply
  2. Kathryne says

    July 16, 2012 at 13:05 pm

    Love that these use maple syrup! I’m always on the hunt for recipes for baked goods that use natural sweeteners. Yay for vacation time!

    Reply
  3. Heidi @ Food Doodles says

    July 16, 2012 at 18:31 pm

    Perfect muffins! Whole grain, coconut oil, maple syrup… I seriously need to try these 😀

    Reply
  4. VogueVegetarian says

    July 17, 2012 at 11:23 am

    Thank you for delivering a recipe with ALL whole wheat/whole grain flour. I get so frustrated with recipes that only use white or a mix of both. When we create recipes like this, we are going back to the basics and showing the world we really don’t need all that refined stuff. Thanks so much! I can’t wait to try these!

    Reply
  5. Laurenrad says

    August 04, 2012 at 12:29 pm

    I have seen coconut milk in both a carton and a CAN. What is the purpose for using either one? This is something I’ve always wondered!

    Reply
  6. flourgirl says

    August 21, 2012 at 19:03 pm

    could you use regular whole wheat flour instead of whole wheat pastry flour?

    Reply
    • erin says

      August 21, 2012 at 20:11 pm

      Yes, the muffin might end up just a tiny bit more dense.

      Reply
  7. Meg says

    June 09, 2013 at 06:51 am

    I made these yesterday… I am pretty sure I have to make another batch today! SO fantastic!

    Reply
  8. Viola says

    July 29, 2017 at 16:03 pm

    I just made these, they turned out great – and I’m a terrible baker. They don’t have the chewy, unpleasant texture you normally get when you bake cakes with wholewheat flour. I only had frozen blueberries & didn’t have quite enough – the muffins with more fruit in them def. tasted better so it pays to be generous here. The flavorless coconut oil I used gave them a rich buttery flavor too. thanks a lot for the recipe.

    Reply

Trackbacks

  1. 10 AMAZING MUFFIN RECIPES | Best Friends For Frosting says:
    08.22.13 at 9:00 am

    […] and sweet flavors come together in these Blackberry Coconut Muffins. The recipe is so easy you’ll be making them every weekend (via Naturally […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Footer

Don’t Miss a Recipe

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Privacy Policy

Copyright © 2022 Naturally. on the Cookd Pro Theme