Healthy Blackberry Muffins

Fresh baked healthy gluten free blackberry muffins in a serving bowl, with fresh blackberries on the counter.

Learn to make healthy blackberry muffins by grinding up rolled oats into flour for the base, making fluffy, moist and gluten-free muffins.

Prep Time15

Cook Time20

Total Time35

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 12-cup muffin pan

Ingredients

Dry Ingredients

2 cups rolled oats/oat flour (180 grams)
2 teaspoon baking powder
¼ teaspoon sea salt

Wet Ingredients

¾ cup applesauce
3 eggs
4 tablespoon oil
½ cup cane sugar or brown sugar, truvia, or honey
1 teaspoon vanilla
2 cups blackberries fresh (288 g) or frozen

Optional:

½ cup hemp hearts to increase protein, and nutrient density

Instructions

Prepare your muffin pan by greasing each cup or placing muffin liners inside. Preheat the oven to 375 degree Fahrenheit (190 C). This is important to start with, as you don't want the batter to sit too long.
Make your own oat flour: Place 2 cups of rolled oats into a blender or food processor. Blend for 2-4 minutes until it becomes a sandy-like powder.
Whisk together the dry ingredients, the oat flour, baking powder, and sea salt. For more protein, add ⅓ cup hemp hearts.
In another large bowl mix together the applesauce, eggs, oil, sweetener of choice, and vanilla until well combined.
Pour the dry flour mix into the wet egg mixture, and add half the blackberries. Stir together just until mixed. Put batter into the muffin pan: a little less than ⅓ cup each to make 12 muffins. Distribute the leftover blackberries on top of the muffin batter.
Right away, place the muffins into the oven 375 degrees Fahrenheit (190 C) for 18-20 minutes until cooked (they will spring back to the touch). Let them cool for a few minutes before removing them from the pan.

Notes

Optional: Cut large blackberries in half to have evenly distributed berries throughout the muffins.

If using frozen blackberries, don't let them thaw; take them right from the freezer when adding them to the mixing bowl.

Storage: Muffins will last 3 days on the counter, then place them in the fridge for another 3-4 days. Or freeze, they will last at least 3-6 months this way.

Nutrition