Ingredients:

  • 1.5 cups rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup plain Greek yogurt
  • 0.5 cup maple syrup
  • 1 large egg
  • 0.25 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1.5 cups fresh blackberries
  • 1 tbsp all-purpose flour

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, whisk together the oats, flour, brown sugar, baking powder, salt, and cinnamon until uniform.
  3. Create a well in the center of the dry ingredients and pour in the Greek yogurt, maple syrup, egg, melted oil, and vanilla.
  4. Stir with a spatula until just combined; the batter should be thick and slightly lumpy.
  5. In a small bowl, toss the blackberries with 1 tablespoon of flour until lightly coated.
  6. Gently fold the berries into the batter using a 'cut and turn' motion to avoid crushing the fruit.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18–22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.