Blackberry Oat and Chocolate Swirl Muffins

I hardly ever bake, but for my sister, yes I'll do it! I have the personality of a cook more so than a baker - meaning I like to throw things in without measuring. Tomorrow we're hosting a Norwex (Green cleaning and personal products) party at the studio so we need some healthy brunch foods. I'm doing muffins, Kelly's making mini egg quiches so I perused my cupboards and refrigerator to see what I could combine! I found oatmeal and blackberries great fiber sources as well as milled flax seed, a great fat substitute. When I make muffins, I typically use canola oil and another fat such as flax seed or avocado instead of butter. And since in the rest of our daily diet we make half our grains whole - it works great to make half your flour whole grain as well.

Ingredients (to make 24 muffins):

  • 1 cup whole wheat flour plus 2 Tbsp
  • 1 cup all purpose flour plus 2 Tbsp
  • 1/4 cup milled flax seed
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups old fashioned oats
  • 2 tsp apple cider vinegar
  • 2 cups unsweetened soy milk (use your choice!)
  • 1/2 cup brown sugar
  • 1/2 - 3/4 cup blackberries
  • ~4 oz chocolate/white chocolate swirl chips


  • Mix oats, cider vinegar and milk together and let set in fridge for 1 hour
  • Preheat oven to 375 F and set out eggs to warm to room temp
  • Mix flax seed and other dry ingredients together and whisk to stir
  • Add eggs, vanilla, brown sugar to oatmeal mixture
  • Add wet ingredients into dry to combine
  • Fold in blackberries and chocolate chips
  • Use a cookie scoop to spread into 24 muffin cups
  • Bake for about 20 minutes or until a toothpick comes out clean, let cool and enjoy....I have to wait until tomorrow for this!

Woops! Couldn't wait!