Healthy Blackberry Muffins Recipe with Oatmeal Crumble Topping
These oatmeal muffins are packed with juicy blackberries and have the nicest texture from oats. This is one muffin recipe in which we strongly advise against missing the topping.
INGREDIENTS FOR OATMEAL CRUMBLE TOPPING:1/4 cup oats certified gluten free, glyphosate free recommended1/4 cup almond flour2 tablespoons butter softened, not melted2 tablespoons maple syrup1/2 teaspoon cinnamonpinch sea salt
INGREDIENTS FOR BLACKBERRY OATMEAL MUFFINS:3/4 cup almond flour1/2 cup oats certified gluten free, glyphosate free recommended1 teaspoon cinnamon1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon sea salt2 eggs1/3 cup maple syrup or honey1/4 cup Greek yogurt1 tablespoon butter melted, or coconut oil1 teaspoon vanilla extract1 cup blackberries fresh, cut in half if berries are large
Step 1: Line the muffin tray with parchment paper muffin liners. Preheat oven to 350º Fahrenheit.
DIRECTIONS:
Step 2: Combine the oats and almond flour in a bowl. Add the room temperature butter and mix with a fork until a crumbly texture forms.
Step 3: Stir in the maple syrup, cinnamon, and pinch of sea salt until well combined. Set the oat mixture aside to top the muffins.
Step 4: Place the oatmeal in a blender. Process to make oat flour. We leave some texture in the oat flour, but it can be ground finer if needed.
Step 5: In a medium mixing bowl, combine the oat flour, almond flour, arrowroot, cinnamon, baking powder, baking soda, and sea salt. Stir until entirely combined.
Step 6: In a large mixing basin, combine the eggs and whisk. Then add the maple syrup, melted butter, Greek yogurt, and vanilla, whisking until creamy.
Step 7: Pour the flour mixture into the basin with the wet mixture, stirring just until mixed.
Step 8: Fold half of the blackberries into the mixture, leaving some to top the muffins.
Step 9: Divide the muffin batter between the six muffin papers. Top each with the remaining blackberries and 2 tablespoons of oatmeal crumble topping.