These muffins are a delicious and healthy treat, perfect for anyone avoiding gluten. Packed with juicy blackberries and wholesome oats, they make a great breakfast or snack that’s both satisfying and naturally sweet.
Start by mixing the oats and almond milk together in a big bowl. Cover it and pop it in the fridge to soak overnight or for about 8 to 12 hours, until the oats have absorbed most of the liquid. When you’re ready to bake, heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
Next, add the egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom to the soaked oats. Give everything a good stir until it’s all combined, then gently fold in the blackberries.
Scoop the batter evenly into the muffin cups, about a quarter cup in each. For a little extra burst of flavor, top each muffin with a tablespoon of blueberries. Pop the tray into the oven and bake for 30 to 35 minutes, until the muffins feel springy when you press the tops.
Once they’re done, let the muffins cool in the pan for about 10 minutes before enjoying them warm. If you have leftovers, keep them in an airtight container in the fridge for up to two days, or freeze them for up to three months.
- Use fresh or frozen blackberries; if frozen, do not thaw to avoid excess moisture.
- Stir the batter gently to keep the muffins light and fluffy.
- Check doneness by inserting a toothpick in the center—if it comes out clean, they are ready.
These muffins are a delicious way to enjoy a healthy treat without gluten. They combine the natural sweetness of blackberries with the hearty texture of oats. Plus, they are moist, flavorful, and perfect for breakfast or a snack.
Enjoy these muffins warm with a spread of butter or a drizzle of honey. They also pair well with a cup of tea or coffee. For a more filling option, serve alongside yogurt or a fresh fruit salad.
Store muffins in an airtight container at room temperature for up to two days. To keep them longer, refrigerate for up to a week or freeze individually wrapped for up to three months. Reheat gently before serving for the best taste.
