Oat and Blackberry Muffins


1 3/4 cups oat flour

1/2 cup sugar

1/4 cup quick oats

2 teaspoons baking powder

3/4 teaspoon cinnamon

3/8 teaspoon sea salt

1 cup chopped blackberries

1/2 cup milk

2 large eggs

1/4 cup avocado oil

1 teaspoon vanilla

Preheat oven to 425, then line 8 muffin cups with cupcake liners.

Put oat flour, sugar, oats, baking powder, cinnamon and salt in a bowl and whisk to combine.

Add blackberries and stir.

Put milk, eggs, oil and vanilla in a mixing bowl then whisk to combine.

Add dry ingredients and stir just to combine. Do not over mix.

Pour batter into muffin cups, right up to the top.

Bake for 24 to 28 minutes, or until lightly golden, firm to the touch and a toothpick inserted in the center of a muffin comes out clean.

Let cool in the pan 5 minutes, and then move muffins onto a wire rack to cool completely.
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