Ingredients
Tools
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Instructions
- Preheat the oven to 425°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray.
- In a large bowl, whisk together the 1 cup oat flour, ½ cup old fashioned rolled oats, 2 teaspoons baking powder , ½ tsp ground cinnamon, ¼ tsp salt and ⅔ cup coconut sugar .
- Use a spoon to make a well in the center of the dry ingredients. Add ⅔ cup mashed banana (frozen & defrosted), 2 large eggs, ¼ cup full fat oat milk, melted ½ cup refined coconut oil and 2 teaspoons vanilla extract. Whisk until a batter forms.
- Let the batter sit for 5 minutes to thicken.
- Fold the halved 8 ounces blackberries into the batter, just until combined.
- Scoop about ¼ cup batter into each muffin liner.
- Bake muffins for 5 minutes at 425°F, then lower the oven temperature to 350°F and bake for an additional 18-22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool for 15 minutes before removing from the pan. Cool muffins completely before storing.
Test Kitchen Notes
- Add ½ cup chopped walnuts to the batter if you'd like!
- Swap the blackberries with blueberries or raspberries.