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Two vegan blackberry muffins on a plate, served with fresh blackberries.

Vegan Blackberry Muffins

Print Recipe
These Vegan Blackberry Muffins are the perfect breakfast treat. These tasty muffins are sweet and soft - you'd never guess they're made without oil and are completely gluten-free.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 285
Author Elizabeth

Ingredients

  • 1 Cup Unsweetened Applesauce
  • ½ Cup Maple Syrup
  • ½ Cup Nut Butter like cashew butter
  • 1 Tablespoon Lemon Juice
  • 2 Teaspoons Vanilla
  • 2 Cups Oat Flour
  • ¾ Cup Almond Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ¾ Teaspoon Salt
  • ¼ Teaspoon Nutmeg
  • 2 Cups Fresh Blackberries

Instructions

  • Preheat the oven to 350°F. Line a muffin tin with liners.
  • In a large bowl, mix the applesauce, syrup, nut butter, lemon juice, and vanilla. Stir until thoroughly combined.
  • Add the oat flour, almond flour, baking soda, baking powder, salt, and nutmeg. Stir until the mixture is smooth.
  • Gently fold in the blackberries. It's okay if a few of them break.
  • Scoop into your muffin cups. Bake for 20-25 minutes until a toothpick comes out clean. Remove them from the oven and let cool completely. Enjoy!

Nutrition

Calories: 285kcal | Carbohydrates: 33g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 279mg | Potassium: 219mg | Fiber: 5g | Sugar: 12g | Vitamin A: 57IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg