These vegan blackberry muffins are easy to make, filling, and delicious. They’re gluten free, oil free, and refined sugar free too. These nutritious muffins freeze well so they’re perfect for a make-ahead breakfast or snack.
Main ingredients and substitutions
Fresh blackberries work best in these muffins but in a pinch you can use frozen blackberries instead. If using frozen, don’t thaw them first – add them to the batter straight out of the freezer.
This recipe calls for oat flour. You can either use store bought oat flour or you can easily make your own oat flour by adding rolled oats to a food processor or blender and blending until powdery (this should take about 2-3 minutes).
Coconut milk gives these muffins a moist, rich texture. You can substitute any other plant-based milk you prefer.
I used smooth almond butter in these muffins but you can substitute other nut butters, or for a nut-free version you can use pumpkin seed butter instead. Just be sure that whichever nut or seed butter you use doesn’t contain added sugar or salt.
Fresh lemon zest gives these vegan blackberry muffins a fresh, bright flavor, but you can omit the zest if necessary or substitute orange zest instead.
How to make them
Start by preheating the oven to 350 degrees. Then add the coconut milk, almond butter, maple syrup, lemon juice, lemon zest, vanilla extract, and salt to a mixing bowl. Use a whisk to mix until smooth. Add the oat flour and baking soda and use a spoon to mix.
Gently stir in the blackberries.
Divide the batter evenly into a 12 cup muffin pan using paper baking cups.
Bake at 350 degrees for 34 minutes or until a toothpick inserted into the middle of a muffin looks clean upon removal.
Be sure to let the muffins cool to room temperature before removing from the pan and serving.
Store the muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
To dress these vegan blackberry muffins up for special occasions, you can drizzle some lemon glaze on top. To make the glaze, mix 1/4 cup each of almond butter and maple syrup with 1 teaspoon of lemon zest.
More gluten-free baking recipes
- This chickpea flour banana bread is a great way to use up ripe bananas.
- This buckwheat chocolate cake is easy to make and delicious.
- This chickpea flour cake is rich, moist, and chocolaty.
- This oat flour cake is perfect when you’re craving a nutritious treat.
Vegan Blackberry Muffins
- Muffin Pan
- Paper baking cups
- 2 cups gluten-free oat flour
- 1 1/2 cups fresh blackberries
- 1 cup coconut milk (or substitute your preferred plant-based milk)
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 1 teaspoon fresh squeezed lemon juice
- The zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit
- Add the coconut milk, almond butter, maple syrup, lemon juice, lemon zest, and salt to a mixing bowl, then use a whisk to mix until smooth.
- Add the oat flour and baking soda and use a spoon to mix.
- Add the blackberries and gently mix them into the batter.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 34 minutes or until a toothpick inserted into the center of a muffin looks clean upon removal.
- Allow the muffins to cool to room temperature before removing from the pan and serving.
- Store these vegan blackberry muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
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