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Blackberry Coconut Muffins

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

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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
  • 3/41 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.