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
- 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
- Preheat oven to 375˚ and prepare a 12-muffin pan.
- 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.
- 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.
- Gently fold in blackberries.
- Evenly scoop in to muffin tin and sprinkle with coconut flakes. Bake until muffin springs back and is starting to golden, 18-20 minutes.