Fresh Blackberry & Raspberry Muffins

Turn a simple recipe into a healthier version.

Here's how we gave a new signature to this banana muffin recipe.

Not only are they higher in fiber, they also taste delicious!

Yield: 12 large muffins

Add together in a mixing bowl (dry ingredients):

• 3/4 cup freshly ground oatmeal - large flakes

• 1/4 cup blanched almond meal

• 1 cup of all-purpose flour - sifted

• 1/4 cup freshly ground organic flaxseeds

• 1 heaping teaspoonful (each): baking soda & baking powder

• 1/4 tsp sea salt

• 1/4 tsp (each) - ground ginger & cinnamon

In another mixing bowl (add in the following order):

• Mash 5 large bananas - until smooth

• Add 2 medium eggs - slightly beaten

• Add 1/4 cup brown sugar - mix until dissolved

• Add 2 Tbsp melted butter - cooled to room temperature

• 1 tsp vanilla extract

• About 6-8 Tbsp of milk - the mix was a little bit too thick (batter should be a bit thicker than pancake batter)

• 1/2 cup each: fresh whole blackberries and raspberries - add only after wet & dry ingredients have been well combined (to keep berries whole)

• Coconut oil: use for basting the cups of the muffin pan, then fill with mixture (to the edge).

Bake at 375°F for 20 minutes.

Storage: Freeze in airtight container and thaw out portions as needed.

For this recipe, we used what was available in our pantry but you can also try other healthy substitutes:

• replace flaxseeds with poppy seeds or freshly ground chia seeds

• replace milk with 2 -3 Tbsp plain or vanilla yogourt

• replace brown sugar with organic sucana sugar or honey

• you can also replace the berries with 3/4 cup of crushed pecans or walnuts

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References:

• Inspired from this recipe: Best Ever Banana Muffins Recipe - Food.com