Blackberry Walnut Oat Muffins

blackberry walnut oat muffins

Gluten free, dairy free, refined sugar free and bursting with late summer blackberries. These are not your usual flour filled, sugar laden muffins. More dense, less cakey and equally as satisfying.

blackberry walnut oat muffins

Over the past few weeks we’ve picked over 16 pounds of blackberries. Most of which have made their way into our freezer. Others have been eaten fresh or used in recipes from muffins to bbq sauce. The trick with blackberries is waiting until they are plump, juicy and nearly burst when you pick them. This is when they have reached optimal sweetness!

blackberry walnut oat muffins

The batter comes together in one large bowl, making for quick clean up while the muffins are in the oven. This recipe can be easily customized to your tastes or season. A few of our favourite combinations:

  • raspberry, walnut and chocolate chip
  • blueberry and extra cinnamon
  • chopped apples and raisins

Make a batch of these and tuck them in the freezer for quick breakfasts and snacks (if you don’t eat them all first).

Blackberry Walnut Oat Muffins

adapted from the kitchn

yields: 12 muffins


  •  2 Eggs
  • 1 1/2 cup Milk (I used a non-dairy milk)
  • 1/2 cup Mashed banana (about 1 banana)
  • 2 Tbsp. Virgin coconut oil, melted
  • 1/4 cup Maple syrup
  • 2 tsp. Vanilla extract
  • 3 cups Rolled oats (look for certified gluten free oats if avoiding gluten)
  • zest from 1 lemon
  • 1 tsp. Baking powder
  • 1 tsp. Cinnamon
  • 1/2 tsp. Salt
  • 1/2 cup Walnuts, roughly chopped
  • 1 cup Blackberries (fresh or frozen)

Heat oven to 350°F.

Line a 12-cup muffin tin with muffin liners.

Whisk eggs, milk, mashed banana, melted coconut oil, maple syrup and vanilla extract in a large bowl, until well combined.

Stir in rolled oats, lemon zest, baking powder, cinnamon and salt. Fold in walnuts and blackberries.

Divide mixture into your prepared muffin tin. The mixture will be quite wet, but it will set up as the muffins bake.

Bake for 30 minutes.

Remove from oven and let sit for 10 minutes. Remove from muffin tray (the muffins will be a little fragile until they cool, so I use a butter knife to help get them out of the tin). Transfer to a wire rack until cool.


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