Blackberry Coconut Muffins
These delightful blackberry coconut muffins are a wholesome and flavorful treat. The combination of whole wheat pastry flour, oats, and coconut gives these muffins a hearty texture while the juicy blackberries add a burst of sweetness in every bite. Baked to perfection, these muffins are a delicious breakfast or snack option that is sure to brighten your day.
— Constant Cookbook
Ingredients
- ¾ cup oats
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup coconut oil
- 2 egg
- ¾ cup maple syrup
- ¾-1 cup coconut milk
- 2 cups blackberries
- ½ cup unsweetened coconut flakes
Instructions
- Preheat oven to 375˚ and prepare a 12-muffin pan.
- Using the food processor, pulse oats until resembles a coarse flour. Pour into a medium bowl and combine with pastry flour, baking powder, and salt.
- In a separate bowl whisk together coconut oil, eggs, maple syrup, and 3/4 cup coconut milk. Add more coconut milk if consistency is too dry and resembles more of a dough than batter.
- Gently fold in blackberries.
- Evenly scoop in to muffin tin and sprinkle with coconut flakes. Bake until muffin springs back and is starting to golden, 18-20 minutes.
Cook Time
20M
Prep Time
PT10M
Yield
12
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