Sugar Free Oat and Whole Wheat Blackberry Muffins
Yeah… the blackberries are ripe!
It doesn’t make any difference whether it’s the huge thorn-less blackberries that we get from my BIL, or the much smaller ones that grow wild in our pasture… we like blackberries. And I was soooo ready to try my recipe for oat whole wheat blackberry muffins.
After making them last night, the recipe will definitely be added to my growing list of blackberry recipes, along with the sugar free Blackberry Honey Jam recipe that I made last week.
A couple of weeks ago, I took this Fresh Peach Pie recipe and substituted the last of my frozen blackberries (from last year) for the peaches. And adding a big scoop of homemade ice cream on top…. totally decadent!
Okay, back to making these Oat Whole Wheat Blackberry Muffins!
I normally use paper cupcake liners, but I didn’t have any, so I just used the muffin tin. If you use a pastry brush and softened butter to grease each cup really well, the cupcakes just pop out after they’ve cooled a little.
You can use regular oil and a brush, but if you’re not careful, the oil pools at the bottom and your cupcake turns out with a greasy bottom. I’ve found that spray oils build up a cooked on residue on the pan that’s hard to get off, so I’ve quit using the sprays and gone back to paper cups.
Muffins are super easy! You get the pan ready, mix the ingredients all together, spoon the batter between the muffin cups, and you’re ready to pop them in the oven to cook. It’s really about a 10 minute prep time, even with collecting all your ingredients… well not counting picking the blackberries – lol.
This recipe makes a dozen, so it’s easy to get the right amount of batter in each muffin cup. They will be about 2/3 to 3/4 full after evenly dividing the batter.
Between the berry goodness and the honey sweetened batter… oh my goodness, do these whole wheat honey blackberry muffins ever taste good! You could even sprinkle a little cinnamon sugar mix on the tops for a bit of crunch, but it’s definitely not needed, in my opinion.
One thing that’s nice with the berries in the muffins is there’s not much need for butter or anything, which makes them perfect to take with you as a snack or on-the-go breakfast. Add a hard-boiled egg and you would have a filling and healthy, sugar free breakfast.
Oat Whole Wheat Blackberry Muffins
- 1-1/2 cup whole wheat flour*
- 1 cup whole rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil (melted coconut, or olive)
- 1 egg
- 1/3 cup raw honey
- 3/4 cup almond milk
- 1 cup fresh blackberries **
- Heat oven to 400 degrees. Grease a 12-cup muffin tin.
- In a large bowl, mix the dry ingredients.
- In a separate bowl, whisk the oil, egg, honey, and milk.
- Pour the wet ingredients into the dry ingredients and mix until you don’t see any dry flour.
- Gently fold in the blackberries. Don’t over stir!
- Divide the batter evenly between the prepared muffin cups.The cups should be 2/3 to 3/4 cup full.
- Bake for 15 to 18 minutes until browned on top and a toothpick inserted in the middle, comes out with no batter on it(there could be berry juice).
- Cool in pan 5-10 minutes before removing the muffins to a cooling rack.
- When completely cool, store at room temperature in an airtight container or freeze to store longer.
*To make these gluten free, substitute the whole wheat flour for the same amount of oat flour.
**If you’re using frozen berries, thaw, drain, put the berries in a small baggie and toss with a tablespoon of flour before you carefully add them to the batter.
Did you make these oat whole wheat blackberry muffins? Be sure to let me know how you liked them!