Packed with grains, protein, and fruit, these satisfying Greek Yogurt Marion Blackberry Muffins will fill you up and fuel you for the day! These marionberry muffins freeze extremely well- simply place them in an airtight bag and allow them to defrost individually in the fridge the night before you plan to enjoy them.
Recipe by Marisa from uprootkitchen.com
1 Cup whole wheat flour
1 Cup old fashioned oats
¼ Cup ground flaxseed meal
½ teaspoon salt
½ teaspoon baking soda
½ Cup plain Greek yogurt
1 Cup mashed banana (2 medium)
2 large eggs
2 Tablespoons vanilla extract
½ Cup coconut sugar
¾ Cup frozen whole marion blackberries
12 frozen marion blackberries for garnish
Honey Oat Streusel
5 Tablespoons old fashioned oats
1 Tablespoon honey for sticky streusel
Step 1
Preheat the oven to 350°F. In a small bowl for dry ingredients, mix together whole wheat flour, oats, flaxseed meal, salt, and baking soda. Set aside.
Step 2
In a larger bowl, combine Greek yogurt, mashed banana, eggs, vanilla, and coconut sugar.
Step 3
Slowly add the dry ingredients to the bowl of wet ingredients and mix gently. Add the frozen whole blackberries to the batter and mix until just combined.
Step 4
Prepare a muffin tin with cooking spray or cupcake liners and portion the batter into 12, almost to the top of each muffin cavity.
Step 5
In a small bowl, combine the streusel ingredients with your fingers and sprinkle on top of the muffins (note: this will be very sticky and clumpy).
Step 6
Top each muffin with a whole blackberry.
Step 7
Bake the muffins for 20 minutes and let them cool in the muffin tin for 5 minutes before moving to a cooling rack to cool completely.