Who doesn’t love muffins for breakfast?! With the right ingredients, they can be filling and wholesome! Today, I am sharing my go-to muffin recipe – it’s quick, easy and clean eating! These Blackberry Lemon Overnight Oatmeal Muffins include steel-cut oats, whole wheat flour, almond milk, coconut, lemon, and of course, blackberries. They are also topped with homemade granola and a little drizzle of organic lemon icing! Can I get a yum for breakfast?!
So, as the name suggests, these muffins start out as overnight oats. Allowing the steel-cut oats to soak up the almond milk overnight means these muffins are super moist! And, more importantly, you get a head start on these muffins so they only take about 20 minutes to whip up in the morning! All you need to do is assemble the wet and dry ingredients, fold in the blackberries and top with granola. Bake for 15 minutes and done! Fresh muffins for breakfast 🙂 .
I like the steel-cut oats in these Blackberry Lemon Overnight Oatmeal Muffins because it provides a nutty texture. (It’s the same reason I use steel-cut oats in these Oat and Quinoa Date Squares). But these oats really do need to be left overnight for this muffin recipe, or at least for a good few hours, in order to absorb the liquid. So if you are in a hurry, and only have time to let them soak for a half an hour, you may want to use regular or quick oats.
While the blackberries definitely add a nice seasonal taste to these muffins, you could substitute other berries like blueberries or strawberries. To be honest, the key ingredient in these muffins is not the blackberries but the lemon – the fresh juice and zest. It pairs nicely with the blackberries and gives the muffins a fresh, somewhat tart, taste. These muffins definitely remind me of spring! (And we kinda need that reminder around here…..it may have been hoodie weather today, but I wore my winter coat, hat and mitts for a walk on Saturday!)
As if these Blackberry Lemon Overnight Oatmeal Muffins weren’t ‘oatmealy’ enough, before I bake them, I sprinkle some homemade granola on top. You can definitely use packaged granola, or even forget the granola altogether if that’s not your thing. But I like the crunchy topping the granola adds to these muffins. I’ve used store-bought granola before, but if I have homemade on hand, I will use that for sure. The homemade granola is really easy to make. I just mix together quick oats, steel-cut oats, coconut chips and pecans and bake with some maple syrup for 10 minutes.
These Blackberry Lemon Overnight Oatmeal Muffins are not overly sweet, so I don’t feel bad about adding a little drizzle of lemon icing. The icing is just made from organic icing sugar and lemon juice. Simple but tasty. It’s sweet, so seriously, just use a drizzle! If you don’t want the added sugar, you can definitely eat these muffins without the icing.
If you tend to eat your breakfast or snack on the go, you need these Blackberry Lemon Overnight Oatmeal Muffins in your life! So whip up a batch and let me know what you think in the comments below!Print
Blackberry Lemon Overnight Oatmeal Muffins
These Blackberry Lemon Overnight Oatmeal Muffins are quick and easy, and ready in just 20 minutes (thanks to the overnight oats)! Perfect for a quick breakfast or on-the-go snack. And with ingredients like steel-cut oats, whole wheat flour, almond milk, coconut, lemon, and blackberries, they are clean and filling. They are also topped with homemade granola and a little drizzle of organic lemon icing! Yum!
- Prep Time: 15 minutes (including prep the night before)
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast; Snack
- 1 cup steel-cut oats
- 1 cup unsweetened almond milk
- 1 egg (or 3 tbsp. egg whites)
- 1/4 cup olive oil
- juice and zest from half a lemon
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/4 cup coconut sugar
- 1/4 cup unsweetened coconut (I used medium desiccated)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup blackberries
- 1 cup granola
- 5 tbsp. organic icing sugar
- 2 tsp lemon juice
- In a small bowl, combine the oats and milk and let sit in the fridge overnight, or until the oats fully absorb the milk.
- Pre-heat the oven to 425 degrees and grease a 12-muffin pan, or place cupcake liners in the pan.
- In a medium bowl, beat together the olive oil and egg. Add the oat/milk mixture and stir until combined. Next, mix in the juice and zest from half the lemon as well as the vanilla extract.
- In a small bowl, stir together the flour, sugar, coconut, baking soda and salt. Add to the wet mixture and stir until well combined.
- Fold in the blackberries. (If the blackberries are large, you may want to chop them up. I also like to mash some of them slightly so it gives the muffins a purple tint).
- Evenly distribute the batter amongst the 12 muffin cups. Sprinkle some granola on the top of each muffin. Bake for 15 – 17 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- Remove from the oven and let cool on a wire rack.
- Stir together the icing sugar and lemon juice. (I just use bottled lemon juice for the icing, but you can use some of the juice from the other half of the lemon used for the muffins). Stir until smooth and somewhat thick like icing. This will take a few minutes. Drizzle a little bit of icing on top of each muffin.
- Muffins can be stored on the counter in an airtight container for 3 days, or store them in the freezer to enjoy later!
- If you want to prep these muffins the night before, in addition to soaking the oats, you can also prepare the lemon juice and zest and store in a container in the fridge. You can also sift together the dry ingredients (flour, sugar, coconut, baking soda, and salt), and leave covered on the counter. To save time, I would also forgo the granola and icing drizzle.
- You can totally use store-bought granola for these muffins but if you want homemade, the following is the recipe. Combine 1/2 cup each of steel-cut oats, quick oats, chopped pecans and chopped coconut chips and toss with 2 tbsp. of maple syrup. Spread the mixture out on a baking sheet (lined with parchment paper) and bake on 400 degrees for 10 minutes, stirring a few times. If you find the granola browns up too much on the muffins, just bake the homemade granola for 5 minutes instead of 10. The granola will continue to bake on the muffins. If you want this as standalone granola, bake for 10 minutes!
- The granola recipe will make more than enough for the muffins so you will have extra for the next batch or to top on some fruit and yogurt. Or if you just want enough for the muffins, you can half the recipe.
- You can definitely make these muffins without the icing. The added sugar is not exactly clean (although it is organic!) but I wanted to add a little decadence to an otherwise wholesome muffin! Recall my 80/20 rule 😉