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Healthy Breakfast Berry Oatmeal Muffins | GF Recipe

Moist, hearty oat muffins lightly sweetened with maple syrup and berries
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Berries, Fresh-Milled Flour, Muffins, Oat Flour, Oats
Servings: 12 Muffins

Equipment

Ingredients

Dry

  • 2 cups oat flour (210 g)
  • 1¼ tsp baking powder (~ 5 g)
  • ½ tsp baking soda (~ 3 g)
  • 1 tsp ground cinnamon (~ 2.5 g)
  • ¼ tsp salt (~1.5 g)
  • 1-1½ 1½ tsp psyllium husk powder (optional but recommended) (~3 g)

Wet

  • ⅓ cup pure maple syrup (80 g)
  • ½ cup plain Greek yogurt (123 g)
  • ½ cup milk (123 g)
  • ¼ cup avocado oil (53 g)
  • 1 large egg, room temperature (~50 g)
  • 1 tsp vanilla extract (~5 g)

Fold-ins

  • ¾ cup old-fashioned rolled oats (66 g)
  • 1 cup fresh or frozen triple berries (blackberries, blueberries, or mixed berries) (~140 g)
  • 1 Tbsp oat flour, for tossing berries (~10 g)

Instructions

  • Preheat oven to 350°F (175°C). Grease or line a loaf pan or muffin tin.
  • In a large bowl, whisk together all dry ingredients until well combined.
  • In a separate bowl, whisk together all wet ingredients until smooth.
  • Add wet ingredients to dry and mix just until combined.
  • Let the batter rest 5–7 minutes to allow the oat flour and psyllium to hydrate.
  • Gently fold in the rolled oats, then carefully fold in the flour-tossed frozen berries.
  • Pour batter into prepared pan and smooth the top.

Bake:

  • Muffins: 20–25 minutes
  • Loaf: 45–55 minutes
  • Until set in the center and lightly golden.
  • Cool before slicing.

Notes

Batter should be thick but scoopable, not pourable.
Psyllium improves sliceability and moisture retention but can be omitted if needed.
This recipe freezes well once fully cooled.