1 cup uncooked old fashioned oats
1 cup buttermilk
1 cup all-purpose flour, (sub up to ½ cup whole wheat or almond flour)
½ tsp salt
1 tsp baking powder
½ tsp baking soda
½ cup packed light brown sugar
1 egg, beaten
¼ cup avocado or olive oil, (or any neutral tasting oil)
1 tsp vanilla extract
½ tsp ground cinnamon
1½ cup fresh blackberries, halved
Preheat the oven to 400 degrees F. Lightly spray or grease a standard 12-well muffin tin.
Set aside. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold blackberries into the batter.
Spoon the batter into the prepared muffin tin. Bake 18 to 20 minutes, until a toothpick inserted into the center of 1 to 2 muffins comes out clean.
Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.
Sugar: 10g
:
Calcium: 55mg
Calories: 92kcal
Carbohydrates: 18g
Cholesterol: 16mg
Fat: 1g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 56mg
Protein: 2g
Saturated Fat: 1g
Sodium: 207mg
Trans Fat: 1g
Vitamin A: 53IU
Vitamin C: 1mg
