The blackberry season is almost over ( and so is the summer, sniff, sniff) and so we went for one last blackberry picking walk with my little family. Phoebe is obsessed with blackberries so it wasn’t hard to convince her to go. Although she hasn’t quite got the concept of picking something for later and just kept eating and eating:-)
These beauties are absolutely packed with vitamin C and other antioxidants and so adding them to any recipe would make it healthy:-) When we came back from our Sunday walk, I fancied something nice, comforting and filling but also delicious to go with my afternoon coffee. These muffins would also be perfect for breakfast and they will 100% go into Phoebe’s lunch bag this week as a snack.
This blackberry muffin recipe is oil free, egg free and refined sugar free (and dairy free, obvs). These muffins are quite ‘chunky’ and filling and not a fluffy cake type muffins, making them a great snack.
I used mashed up bananas, dates and maple syrup to sweeten. I added chopped pecans but walnuts would be nice too. The smell of cinnamon made the house feel all warm and cozy and all of a sudden I wasn’t mourning the end of the summer but instead I was getting all excited about the upcoming autumn .
So go on, make these this weekend and enjoy them with your cuppa and let the kids have them for breakfast, they are full of goodness:-)