Blackberry Coconut Muffins
- Author: Erin Alderson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12 1x
- 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.