Healthy Blackberry Oatmeal Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 1/4 cup all-purpose flour (150g)

1/4 cup whole wheat flour (30g)

3/4 cup rolled oats (75g)

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

2/3 cup nonfat plain Greek yogurt (150g)

2 large eggs

1/2 cup + 2 Tbsp. honey (202g)

1/4 cup coconut oil, melted

1 1/2 cups **fresh blackberries (192g)

Directions

Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12 muffin capacity with paper liners.

Add the flours, rolled oats, baking powder, baking soda, salt, and ground cinnamon to a medium-sized bowl and whisk to combine. In a separate larger bowl, whisk together the Greek yogurt, eggs, honey, and coconut oil until smooth.

**Add the blackberries to a separate small bowl, then measure out a teaspoon of the dry ingredients and add it to the bowl. Toss the blackberries so that they are coated in the dry ingredients (this will help keep them from sinking to the bottom of the muffins).

Add the dry ingredients to the wet ingredients and whisk until just combined.

Fold in the blackberries.

Divide the muffin batter between the 12 muffin cups. Tap the muffin pan on the counter a few times to help settle the batter.

Bake the muffins in the preheated 375 degree Fahrenheit oven for 15 -18 minutes or until the tops are golden and a toothpick inserted into the middle comes out clean.

Cool the muffins in the pan for 10 minutes before moving to a cooling rack.

Nutrition

• Serving Size: 1 muffin
• Calories: 190 kcal
• Total Fat: 5 g
• Cholesterol: 31 mg
• Sodium: 131 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 15 g
• Protein: 5 g