Blackberry Coconut Oatmeal Muffins

Name: Blackberry Coconut Oatmeal Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 75g (¾ cup) oats – A great source of fibre, making the muffins naturally hearty.; 25g (¼ cup) desiccated coconut – Adds a slight chewiness and tropical flavour.; ½ tsp baking powder – Helps the muffins rise and stay fluffy.; 120ml (½ cup) almond milk – A light and dairy-free liquid base.; 1 egg or flax egg – Binds the ingredients together and provides protein.; 75g (½ cup) blackberries – Adds bursts of juicy sweetness and antioxidants.; 60ml (¼ cup) sugar-free maple syrup – A healthier alternative to refined sugar.; 2 tbsp vanilla protein powder (optional) – Increases the protein content and enhances flavour.

These blackberry coconut oatmeal muffins are a delicious and nutritious way to start your day or enjoy as a healthy snack. Made with wholesome ingredients like oats, blackberries, desiccated coconut, and almond milk, these muffins are naturally sweetened with sugar-free maple syrup. The combination of juicy blackberries and coconut gives them a tropical twist, making them a delightful treat.

What makes these muffins even better is their high fibre and protein content, especially if you choose to add vanilla protein powder. They are naturally dairy-free and can be made vegan by using a flax egg instead of a regular egg. Whether you need a grab-and-go breakfast, a post-workout snack, or a healthy dessert, these muffins are perfect. Plus, they are incredibly easy to make, requiring just one bowl and minimal prep time.

Why You Will Love These Blackberry Coconut Oatmeal Muffins

Healthy & Nutritious– Packed with fibre from oats and protein from the egg (or flax egg), these muffins keep you full for longer.
Naturally Sweetened– Sugar-free maple syrup provides a gentle sweetness without refined sugars.
Dairy-Free & Easily Vegan– Simply swap the egg for a flax egg for a fully plant-based version.
Great for Meal Prep– Make a batch in advance for quick breakfasts or snacks.
Delicious Texture & Flavour– The combination of coconut, blackberries, and vanilla creates a soft, moist, and flavourful muffin.

Ingredients

75g (¾ cup) oats– A great source of fibre, making the muffins naturally hearty.
25g (¼ cup) desiccated coconut– Adds a slight chewiness and tropical flavour.
½ tsp baking powder– Helps the muffins rise and stay fluffy.
120ml (½ cup) almond milk– A light and dairy-free liquid base.
1 egg or flax egg– Binds the ingredients together and provides protein.
75g (½ cup) blackberries– Adds bursts of juicy sweetness and antioxidants.
60ml (¼ cup) sugar-free maple syrup– A healthier alternative to refined sugar.
2 tbsp vanilla protein powder (optional)– Increases the protein content and enhances flavour.

Method

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F).

Step 2: Mix the Ingredients

In a mixing bowl, combine the oats, desiccated coconut, baking powder, and protein powder (if using).
Add the almond milk, egg (or flax egg), sugar-free maple syrup, and mix well.
Gently fold in the blackberries.

Step 3: Prepare the Muffin Tray

Lightly grease a muffin tray or use muffin liners.
Pour the mixture evenly into 5 muffin cups.

Step 4: Bake the Muffins

Bake at 180°C (350°F)for 20 minutes, or until a toothpick inserted in the centre comes out clean.

Step 5: Cool & Serve

Let the muffins cool slightly before removing them from the tray.
Enjoy warm or store for later!

Nutrition (Per Muffin, Makes 5)

Calories:150 kcal
Protein:6g
Carbohydrates:18g
Fibre:3g
Fat:6g

Tips for Making These Muffins

Don’t Overmix– Overmixing can make the muffins dense instead of light and fluffy.
Use Fresh or Frozen Blackberries– Both work well, but if using frozen, do not thaw before mixing.
Make It Gluten-Free– Ensure your oats are certified gluten-free if needed.
Swap the Sweetener– If you don’t have sugar-free maple syrup, use honey or regular maple syrup.
Boost the Texture– Add chopped nuts or extra coconut flakes for more crunch.

How to Best Serve These Muffins

These muffins are fantastic on their own, but here are some ways to enhance them:

With Greek Yoghurt & Honey– Serve with a spoonful of yoghurt and a drizzle of honey for extra creaminess.
Alongside a Smoothie– Pair with a smoothie for a balanced, energising breakfast.
With Nut Butter– Spread almond or peanut butter on top for added protein and richness.
As a Dessert– Warm up and serve with a scoop of coconut yoghurt or a sprinkle of dark chocolate chips.

Customising This Recipe

Swap the Berries– Try raspberries, blueberries, or chopped strawberries instead of blackberries.
Add Extra Spices– A pinch of cinnamon or nutmeg can complement the flavours.
Increase the Protein– Add more protein powder or an extra egg for a higher protein content.
Make Them Chocolatey– Stir in cacao nibs or dark chocolate chips for a hint of chocolate.

How to Store These Muffins

Room Temperature:Store in an airtight container for 1-2 days.
Refrigeration:Keep in the fridge for up to 5 days.
Freezing:Freeze for up to 3 months in a sealed container. Thaw at room temperature or reheat in the oven at 160°C (320°F) for 5 minutes.

Conclusion

Blackberry coconut oatmeal muffins are a perfect balance of health and indulgence. They’re naturally sweet, full of wholesome ingredients, and easy to customise based on your taste preferences. Whether you’re meal-prepping for the week or making a fresh batch for a weekend treat, these muffins will quickly become a favourite. Try them today and enjoy a simple, nourishing, and delicious snack that fits into any lifestyle!

You can see this recipe on instagram: