Blackberry Yogurt Muffins

Surprisingly we still found Blackberries this past weekend at the Farmer's Market! I should add VERY RIPE Blackberries...so we knew that we needed to do something with them asap, other than freezing them that is. Skimming through my new favourite cookbook, SLICE, I stumbled upon Raspberry Yogurt Muffins...made a few changes (other that the obvious, blackberries for raspberries that is!)..and came out with these!!

Levi got first dibs on the fresh berries...too cute to resist!



A little measuring and mixing gave us this tempting 'before' shot...



And approximately 20 minutes later...this yummy result!



Easy...incredibly moist...healthy...and fun:)
ENJOY!

Blackberry Yogurt Muffins

1 1/2 cups spelt or barley flour
1 cup oats
1/2 cup maple syrup
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
1 cup plain yogurt (get your hands on some coconut milk yogurt and these become vegan)
1 cup mashed bananas
1/4 cup coconut oil
1 tsp vanilla
1 cup blackberries, cut in half, fresh or frozen

Preheat oven to 350 degrees. Grease muffin pan. In a large bowl, combine dry ingredients. Puree together wet ingredients. Fold wet ingredients into dry ingredients. Gently fold in blackberries. Divide into muffin pan. Bake for 20-25 minutes or until an insert toothpick comes out clean. Makes one dozen muffins.