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July 24, 2016

by Alyssa Rimmer

Blackberry Muffins with Lime-Coconut Butter Glaze

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These healthy blackberry muffins are made with a blend of rolled oats and almond flour, topped with a lime-coconut butter glaze and no refined sugar!

Facebook logoTwitter logoPinterest logoBlackberry Lime Oatmeal Muffins topped with a creamy coconut butter glaze! Naturally gluten-free, without any dairy, oils or eggs!

Last week on my grocery run, all the organic berries were on sale. And y'all know I can't pass up on a deal like that! So I picked up four cartons of berries – a giant blueberry one, a pint of strawberries and two small boxes of blackberries. My dilemma? Matt doesn't like berries so here I am, with tons of berries on my hands, forced to eat them all myself before they go bad. Woe is me, right?

The blackberries started to turn the quickest, so I wanted to use those up first. Initially, I was thinking some sort of jam recipe, but as I was cruising Pinterest, the idea of healthy quinoa muffins popped into my head. Blackberry muffins? Now we're getting somewhere.

But plain old blackberry muffins seemed kind of boring. So I kept brainstorming and finally landed on today's recipe: blackberry lime oatmeal muffins!

Facebook logoTwitter logoPinterest logoBlackberry Lime Oatmeal Muffins topped with a creamy coconut butter glaze! Naturally gluten-free, without any dairy, oils or eggs!

Now I'm calling them oatmeal muffins because the majority of the base is oats, but they do also have quinoa flakes and almond flour, so I guess technically they could be considered quinoa muffins or even almond flour muffins, but oatmeal is what we're going with. (like the recipe title actually matters all that much anyway…)

Anywhoo, these muffins are a spin off my Skinny Pumpkin Quinoa Muffins mixed with my Chocolate Chip Zucchini Quinoa Muffins, but we're actually making some of it in a blender to speed things up!

Rather than mashing the banana and mixing all the wet ingredients separately, then using the blender to grind the oats into a flour, I decided to just throw it all in the blender and see what happened. Result? Smooth, creamy with minimal clean up.

Facebook logoTwitter logoPinterest logoHow to make the BEST oatmeal muffins on the planet >> add fresh lime zest and a whole lot of blackberries!

Sadly you can't make the entire recipe in your blender. (although perhaps you could, I just haven't tried it)

After you've got the wet ingredients and oats mixed together, transfer it to a large bowl and add in your dry ingredients.

See all that lime zest? That's the key to building the flavor in these muffins!

Facebook logoTwitter logoPinterest logoHow to make the BEST oatmeal muffins on the planet >> add fresh lime zest and a whole lot of blackberries!

Once you've got all that mixed, just stir in your fresh blackberries and bake away!

A note with the blackberries: sometimes blackberries are MASSIVE, so if that's the case, I would suggest giving them a rough chop so that you can have an even amount of blackberries throughout all the muffins.

Oh and another thing: if you're worried about the blackberries running and turning your muffins purple, toss them in a bit of tapioca starch/arrowroot powder before adding them into the batter.

Facebook logoTwitter logoPinterest logoThese HEALTHY blackberry lime muffins are made with wholesome ingredients, sweetened naturally and don't have any oil OR butter!

So these muffins. You guys are gonna love them I just know it!

In addition to them being sweet and flavorful, they don't require any oil, refined sugar or eggs. The berries could also be changed up if you wanted (raspberries and blueberries would also be delish).

Also, since I know not all of you are vegan, I did actually test this recipe using real eggs and honey. Works perfectly fine, so if that's you, have at it.

Facebook logoTwitter logoPinterest logoThese HEALTHY blackberry lime muffins are made with wholesome ingredients, sweetened naturally and don't have any oil OR butter!

Finally, I felt like these muffins could use a bit more jazz, so I created a quick coconut butter glaze that again, doesn't use any butter or refined sugar. But guess what? Tastes just like a traditional sugar glaze, but it's healthy! hooray!

The ingredients? Coconut butter, coconut oil, lime juice, maple syrup (or liquid sweetener of your choice) and coconut milk. That's it! And it's thick, creamy and the absolute perfect topping for these blackberry lime oatmeal muffins.

I swear, this glaze needs to go on everything! (I'm thinking about using the leftovers on my vegan blueberry quinoa pancakes this weekend…yum!)

Facebook logoTwitter logoPinterest logoThese HEALTHY blackberry lime muffins are made with wholesome ingredients, sweetened naturally and don't have any oil OR butter!

Facebook logoTwitter logoPinterest logoThese HEALTHY blackberry lime muffins are made with wholesome ingredients, sweetened naturally and don't have any oil OR butter!

With the perfect muffin texture, these babies are soft, pillowy and packed with flavor. They don't have a ton of rise like traditional muffins, they're still tender and moist, just like a muffin should be.

They also keep for a few days on the counter or could be frozen for leftovers, so you can make a batch and have them for breakfast all week long. If you're not a muffin-for-breakfast kind of gal, they also make a great pre- or post-workout snack because they're high in fiber, complex carbohydrates and with a few healthy fats.

Overall, I think they're one of the tastiest muffins I've ever made and with that coconut-lime glaze on top? Straight up heavenly! Now, let's get our muffin on 🙂

xx Alyssa

Facebook logoTwitter logoPinterest logoBLACKBERRY LIME OATMEAL MUFFINS -- healthy, delicious and so flavorful!

More Healthy Muffin Recipes To Try!

Blackberry Lime Oatmeal Muffins

Plain old blackberry muffins seemed kind of boring. So I kept brainstorming and finally landed on today's recipe: blackberry lime oatmeal muffins!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 muffins
Calories 145kcal
Author Alyssa Rimmer
Print Pin
Facebook logoTwitter logoPinterest logoBlackberry Lime Oatmeal Muffins topped with a creamy coconut butter glaze! Naturally gluten-free, without any dairy, oils or eggs!
5 from 2 votes

Ingredients

Instructions

  • Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
  • Add the egg, bananas, milk and syrup into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Transfer to a large bowl.
  • To the bowl, add the remaining ingredients (minus the blackberries). Stir together until combined.
  • Fold in blackberries.
  • Fill each cup ¾ of the way full. Add water to the ones that are unused.
  • Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave.

Nutrition

Calories: 145kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 265mg | Fiber: 3g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 7.4mg | Calcium: 66mg | Iron: 1.2mg

Lime Coconut Butter Glaze

A tasty glaze
Cook Time 3 minutes
Total Time 3 minutes
Servings 1 Cups
Calories 996kcal
Author Alyssa Rimmer
Print Pin
Facebook logoTwitter logoPinterest logoBlackberry Lime Oatmeal Muffins topped with a creamy coconut butter glaze! Naturally gluten-free, without any dairy, oils or eggs!
5 from 3 votes

Ingredients

Instructions

  • Melt the coconut oil, syrup and lime juice in a small sauce pan. Whisk in coconut oil until completely combined.
  • Whisk in 1 tablespoon of coconut milk until smooth and if it's still too thick (you want it to be drizzleable), whisk in another tablespoon of milk.
  • Transfer the mixture to a squeeze bottle or drizzle over the muffins with a spoon/fork. Store leftovers in the fridge and reheat in a pan or microwave when ready to use.

Notes

serving size: 1 tablespoons
 
Nutritional value based on 1 cup

Nutrition

Calories: 996kcal | Carbohydrates: 77g | Protein: 5g | Fat: 74g | Saturated Fat: 42g | Sodium: 37mg | Potassium: 180mg | Fiber: 12g | Sugar: 53g | Vitamin C: 18mg | Calcium: 112mg | Iron: 3.2mg

 

 

Want more quinoa breakfast recipes?
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Facebook logoTwitter logoPinterest logoBlackberry Lime Oatmeal Muffins topped with a creamy coconut butter glaze! Naturally gluten-free, without any dairy, oils or eggs!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. […] has definitely mastered the art of gluten free baking, let’s get started!  If you prefer a step by step picture recipe go to her website.  (I recommend that you use either pure maple syrup or raw organic honey in the […]

  2. Nothing–I mean, NOTHING–makes me happier than my favorite foods on sale, organic berries included! I love blackberries so much as well! These look so delicious–I cannot wait to take a bite!

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