Whole grain Healthy Blackberry Muffins spiced with chai seasoning and topped with a pecan oat streusel! A dairy-free and refined sugar-free healthy muffin recipe. Great for school lunch boxes or an afternoon snack.
Homemade chai spice blend using six simple ingredients!
*You can sub half whole wheat flour + half all-purpose flour. If using all whole wheat white flour, remove 2 tablespoons. You can also sub a 1:1 all-purpose gluten-free flour. I’ve had success with Bob’s Red Mill.
**If using coconut oil, make sure it is cooled after melted and egg is room temperature. Just let egg sit in hot water for about 3 minutes.
VEGAN – use 1 TBS milled flaxseed + 3 TBS water in small bowl and let sit for 5 minutes until gel forms. Incorporate into batter as directed for egg.
STORAGE – Leftover blackberry muffins will keep covered with plastic wrap or in an airtight container at room temperature for 1-2 days, or in the fridge for 4 days.
FREEZE – Flash freeze by placing the muffins on a small baking sheet and freeze for 1 hour. Transfer to a freezer-safe ziptop bag. Freeze for up to 3 months. Thaw to room temperature.
Keywords: healthy blackberry muffins, oatmeal blackberry muffins, berry oat muffins