Blackberry Muffins

These Healthy Blackberry Muffins have a crunchy oatmeal topping. Made with almond flour, they are gluten free, low in sugar, and perfect for on-the-go snacks and breakfasts.


Blackberry Oatmeal Muffins

Eggs Maple syrup Greek yogurt Butter Vanilla extract Blackberries

Almond flour Oats Arrowroot Cinnamon Baking powder Baking soda Sea salt


Oatmeal Crumble Topping

Oats Almond flour Butter Maple syrup Cinnamon Sea salt

Prepare topping by adding the oats and almond flour to a bowl. Add butter and cut it in with a fork, until a crumbly texture. Add the maple syrup, cinnamon, and pinch of sea salt, and stir to combine, leaving the mixture crumbly.


Into a medium bowl, combine the oats, almond flour, arrowroot, cinnamon, baking powder, baking soda, and sea salt. Stir to completely mix together.


In a larger separate bowl, add the eggs and whisk them. Then add the maple syrup, melted butter, Greek yogurt, and vanilla, and continue to whisk until smooth.


Add the dry ingredients into the bowl with the wet ingredients, and stir until just combined. Fold half of the blackberries into the batter. Divide the muffin batter between the 6 muffin papers


Top each with the remaining blackberries, and 2 tablespoons of the oatmeal crumble topping. Bake the muffins for 30 minutes, until the tops are lightly browned and the centers are set.


These healthy blackberry muffins have a ton of texture! Lots of blackberries give the best pops of sweetness, which is delicious paired with the crunchy oatmeal topping.