Breakfast & Brunchcleaneatingkitchen4.5
Vegan Blackberry Muffins Recipe
For a delicious summer treat, try these Vegan Blackberry Muffins. You can use fresh or frozen blackberries. These yummy muffins are made dairy-free and egg-free with a gluten-free option.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick cooking spray (or line with papers) and set aside.
Nonstick cooking spray
2
Place the blackberries in a medium bowl. Use the back of a fork to mash the blackberries until most of them are at least slightly mashed. Set aside.
3
In a small pitcher or bowl, combine the milk and lemon juice. Stir to combine and set aside.
lemon juice1 tablespoon
4
Then, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and sea salt. Stir to combine.
baking powder2 teaspoons
5
Stir in the almond milk mixture, oil, vanilla, and the mashed blackberries.
6
Then, divide the batter between the muffin wells.
7
Bake for ⏱️ 25 minutes, or until the muffins are cooked through and a toothpick or fork inserted into the center of one comes out clean.
8
Let the muffins cool for a few minutes in the tin. Then, remove them and serve warm or at room temperature.
Nutrition Facts
calories
194 calories
fat Content
6.6 g
serving Size
1 muffin
fiber Content
1.3 g
sugar Content
11.7 g
sodium Content
69.7 mg
protein Content
1.6 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
33.3 g
saturated Fat Content
0.9 g
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