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+ servings
Eight muffins on a white plate.
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5 from 1 vote

Vegan Blackberry Muffins

These vegan blackberry muffins are a nutritious breakfast or snack idea. They're easy to make, filling, and tasty. These muffins are also gluten free, oil free, and refined sugar free.
Prep Time10 mins
Cook Time34 mins
Total Time44 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 225.9kcal

Equipment

  • Muffin Pan
  • Paper baking cups

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1Muffin | Calories: 225.9kcal | Carbohydrates: 26.4g | Protein: 5.7g | Fat: 11.7g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 4.1g | Sodium: 123.8mg | Potassium: 253.3mg | Fiber: 3.3g | Sugar: 9.5g | Vitamin A: 38.6IU | Vitamin C: 4.1mg | Calcium: 70.4mg | Iron: 1.9mg