Healthy-ish Oat Muffins with Blackberries

These berry oat nut muffins are so yummy, who wouldn’t love a basket of warm muffins on the weekend? Honestly, I’d be happy with them any day of the week.

They’re a bit healthier than your average muffin thanks to whole rolled oats, wheat flour, and egg whites. You can make them even lighter by reducing the sugar and oil, but since my blackberries were a little tart, I kept the sugar in. I had a freezer full of blackberries from last summer, so tossing them into muffins was the perfect way to use them up.

The recipe is super versatile—feel free to swap in any kind of berries, even dried ones. The almond extract gives the muffins a delicious depth of flavor and pairs perfectly with the pecans without overpowering them. Just a solid, satisfying muffin that you can make your own!

Healthy-ish Oat Muffins with Blackberries

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Healthy Oat Muffins with Blackberries
Ingredients:
1 cup rolled oats
1 cup buttermilk
1/2 cup canola oil
2 large egg whites
3/4 cup packed brown sugar
1/2 tsp. almond extract
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. nutmeg
1/2 cup chopped pecans
1 cup blackberries (I used frozen, thawed with 2 T. sugar)

Directions:
Step 1: In a large bowl, put the first six ingredients in and stir.
Step 2: In a small bowl, mix together the wheat flour and the remaining ingredients except blackberries.
Step 3: Add the flour mixture to the wet mixture and stir just until moistened. Fold in blackberries.
Step 4: Fill muffin tins or papers a little more than 2/3 full, which should be about 18 muffins.
Step 5: Bake at 375 degrees for 20-25 minutes. Should be light brown on tops of muffins, take out and cool in pan for 5 minutes.
Step 6: Remove from pan and let cool long enough so you don’t burn your mouth, spread some butter on and enjoy!

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Tagged as: blackberries, fruit, healthy, muffins