Ingredients
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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 oat flour, baking powder, cinnamon, salt and coconut sugar.
- Use a spoon to make a well in the center of the dry ingredients. Add greek yogurt, oat milk, eggs, melted coconut oil and vanilla extract. Whisk until a batter forms.
- Let the batter sit for 5 minutes to thicken.
- Fold the halved blackberries into the batter, just until combined.
- Scoop about ⅓ 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 18-20 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 and setting onto a wire cooling rack. Cool muffins completely before storing.
Test Kitchen Notes
- Easily double this recipe to make 24 muffins!
- Storage: You can keep these muffins in a ziplock on the counter for 2-3 days, or refrigerate for 1 week. Alternatively, freeze in a sealed container or bag and defrost in the fridge overnight.
- Oat Milk substitutions: Use any other full fat nut milk you like.
- Make sure to follow the bake temperatures and times to the T for the perfectly baked muffins every time.