Easy Healthy Blackberry Oat Muffins

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I don’t know about you, but August makes me think of blackberries. I used to pick wild blackberries at my family cabin every year and make crumbles with my mom. It was such a fun memory that I have now passed on to my child. I love watching him pick them and eat probably 50% of them.

We have blackberries in our backyard garden now that we maintain along a fence. We call it our blackberry lane. Blackberries can grow crazy, it’s important to have a plan if you plant them in small spaces.

This September we are expecting our second child. I am in nesting 2.0 mode and baking up a storm right now. I have loved making baked goods with fruits and vegetables from our garden. It’s so nice to have a freezer full of snacks when you’re a new mom. Zucchini breads, muffins and energy balls are my top three favourite healthy snacks to freeze. Choose a good sealed container or silicon bag to store them in. It’s so nice to have healthy options on the go.

I wanted to create a recipe with the blackberries from our garden that was healthy, easy and in a muffin form. Loafs are wonderful but muffins are so easy to grab with a newborn and also a great snack to serve when guests come over.

A wonderful sustainable swap to make in the kitchen is replacing single use muffin liners with silicone muffin liners. This way we have no wrappers and less waste. They are easy to clean, just put them in the dishwasher. Here’s the ones we have in the photo below with our blueberry crumble muffins: SHOP HERE

We hope you love this recipe as much as we do!

Ingredients:

• 1.5 cups whole wheat flour

• 1 cup rolled oats

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon of salt

• 1/4 cup coconut oil (liquid/melted)

• 1 egg

• 1/3 cup maple syrup

• 3/4 cup vanilla or plain oat milk

• 1.5 cup blackberries (I reserve 1/2 a cup to add them on top before I put in oven)

Instructions:

1. Preheat oven to 400 degrees F.

2. Add silicone muffin liners or grease a 12 cup muffin tin with oil

3. Add dry ingredients (flour, oats, baking powder, cinnamon and salt) to a large mixing bowl.

4. In a separate bowl whisk together all wet ingredients (oil, maple syrup, egg, oat milk)

5. Add wet ingredients to the dry ingredients and mix together

6. Fold in blackberries once mixture has no dry ingredient clumps.

7. Pour into muffin tin and add a blackberry or two on top (I push in every so slightly)

8. Bake for 15-18 minutes, let cool on a drying rack for 5 minutes.

If you make this recipe, I’d love to see — tag me on Instagram Stories @thepurposefulyou! As well, if you’re looking for inspiration for next year’s garden, check out my 2022 Garden Plan.

Stay tuned for more recipes, and in the meantime click here to see more garden recipes and tips!