Blackberry Cinnamon Muffins

Juicy blackberries and warm cinnamon collide in these fluffy, delicious Blackberry Muffins! These healthy muffins are whole grain with no refined sugar, minimal oil and they come together in just one bowl!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 servings

Calories: 187 kcal per serving

Ingredients

¾ cup - coconut sugar
2 - eggs
⅓ cup - oil
1 cup - unsweetened almond milk
1 ¾ cups - whole wheat white flour
1 ½ teaspoons - ground cinnamon
1 ½ teaspoons - baking powder
¼ tsp - baking soda
¼ tsp - sea salt
1 cup - blackberries
2 tablespoons - whole wheat white flour

Instructions

Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners and spray the liners with cooking spray. In a large bowl, whisk the sugar, eggs, and oil vigorously until well combined.
Add the milk and whisk until incorporated.
Add the flour to the wet ingredients, and sprinkle the baking powder, baking soda, cinnamon and salt over the flour. Combine the wet and dry ingredients by stirring gently just until combined.
Add the blackberries and fold in gently.
Divide the batter evenly among the muffin cups. Bake the muffins for about 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool on a wire rack for 10 minutes, then remove the muffins from the pan and continue to cool on the wire rack. Enjoy!

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