Whole Grain Blackberry Spice Muffins Recipes

BLACKBERRY MUFFINS WITH PECAN OAT STREUSEL

Blackberry Muffins with Pecan Oat Streusel image

Healthy & whole grain Blackberry Muffins spiced with chai seasoning and topped with a pecan oat streusel! A dairy-free and refined sugar-free healthy muffin recipe.

Provided by Ashley

Time 25m

Number Of Ingredients 17

Ingredients

2/3 cup non-dairy milk (or your choice of milk)
1/2 tablespoon apple cider vinegar
2 cups whole wheat pastry flour*
1/2 teaspoon chai spices (see notes)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup avocado oil (or melted/cooled coconut oil**)
1/3 cup maple syrup
1 large egg
1 teaspoon vanilla extract
1 pint fresh blackberries, rinsed, patted dry and chopped
3 tablespoon coconut sugar (or brown sugar)
1/4 cup whole wheat white flour
1/4 cup rolled oats
1/3 cup chopped pecans
3 tablespoon coconut oil or dairy-free butter, softened

Steps:

Preheat oven to 425ºF. Grease 12 muffin cup muffin pan or use silicone liners. Set aside.
Prepare the "buttermilk": In a glass measuring cup add milk + ½ TBS of apple cider vinegar; Set aside for about 5 minutes.
Rinse and dry blackberries, then chop in half or thirds, depending on how large the blackberries are. Set these aside for later.
Combine crumble ingredients separately in small bowl and set aside.
In a medium bowl whisk together flour, chai spices, baking powder, baking soda, and salt; Set aside.
In a large bowl whisk together oil with maple syrup. Add in egg and vanilla and whisk until combined. Pour half of the milk-vinegar mixture and gently stir to combine. Add about half of the bowl of dry ingredients into large bowl and begin to stir gently. Add the remaining flour and milk, along with the blackberries. Gently stir everything together until dry flour is no longer visible; Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.
Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (about ¼ cup of batter). Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter.
Bake muffins at 425ºF for 5 minutes; reduce oven temperature to 375ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10 minutes before gently removing. TIP: if greasing muffin pan, I use a butter knife to remove from pan. Transfer blackberry muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh or within 3 days.

Nutrition Facts : ServingSize 1 muffin, Calories 236 calories, Sugar 10, Sodium 204mg, Fat 13, SaturatedFat 4, UnsaturatedFat 6, Carbohydrate 27g, Fiber 3g, Protein 4g, Cholesterol 16mg

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