GLUTEN FREE

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.

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WHAT YOU NEED:

Blackberry Oatmeal Muffins

Eggs Maple syrup Greek yogurt Butter Vanilla extract Blackberries

Almond flour Oats Arrowroot Cinnamon Baking powder Baking soda Sea salt

WHAT YOU NEED:

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.

ONE

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

TWO

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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.

THREE

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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

FOUR

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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.

FIVE

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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.

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