Blackberry Muffins


Anotha day, anotha muffin recipe!

I’m not much for words today, so I’ll just leave you with the recipe for these sweet lil thangs. Enjoy!

Chat soon,

Cort :)


  • 1-1/2 cups flour (gluten-free optional)

  • 3/4 cup rolled oats

  • 1/2 cup organic brown sugar

  • 1 tablespoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon fine sea salt

  • 2 very ripe bananas, mashed

  • 1/4 cup coconut oil, melted

  • 2 flax seed eggs**

  • 1 cup + 2 tablespoons almond milk

  • 2 teaspoons vanilla extract

  • 1 cup blackberries


* Flax see eggs are egg replacements made from flax seed and water. For each "egg" you will need 1 tablespoon ground flax seed and 3 tablespoons water. This recipe calls for two eggs, so you will be mixing 2 tablespoons ground flax seed with 6 tablespoons water. Do this before you even begin the process of making the muffins as the mixture must sit for 15 minutes. Stir the mixture well and place it in the fridge for 15 minutes. The mixture should have a thick, egg-like consistency before you mix it into the muffin mix!

  1. Preheat oven to 400 degrees F. Oil a muffin pan and set aside.

  2. In a large bowl, mix together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.

  3. In a separate bowl, mash the bananas very well. Mix in coconut oil, flax eggs, almond milk, and vanilla extract.

  4. Make a well in the bowl of dry ingredients. Pour the wet ingredients into the well. Use your hands to gently mix the ingredients. Don't over-do this, you want all the ingredients to be mixed and wet, but you still want chunks. A good way to do this is to gently mix until all of the air bubbles are gone.

  5. Fold blackberries into the muffin mix.

  6. Evenly distribute the mixture into you muffin pan. Bake for 16-18 minutes until golden. Let sit for at least 5 minutes before serving.


  • Prep time: 10 mins

  • Cook time: 20 mins

  • Total time: 30 mins

  • Yield: 12 muffins