Vegan Blackberry Muffins

5 from 4 votes

Moist and fluffy, these vegan blackberry muffins are simple to make, and the perfect breakfast, snack, or dessert! They're oil-free, dairy-free, and eggless, and can easily be made gluten-free too!

Prep Time10

Cook Time25

Total Time35

Course: muffins

Cuisine: American

Diet: Vegan, Vegetarian

Servings: muffins

Calories: 126kcal

Author: Alison Corey

Ingredients

Dry Ingredients

2 cups white whole wheat flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon

Wet Ingredients

½ cup organic cane sugar or coconut sugar for refined sugar free
2 medium bananas mashed
1 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup blackberries fresh or frozen

Instructions

Preheat oven to 350 F.
In a large bowl add the flour, baking powder, baking soda, salt, and cinnamon. Whisk together until combined and baking powder and baking soda is evenly distributed.
In a medium mixing bowl mash two bananas with a fork.
To the bowl with the mashed bananas, add the almond milk, sugar, and vanilla extract. Stir together until the sugar dissolves.
Make a well with the flour in the center of the large bowl. Pour the wet ingredients into the center. Using a spatula fold the wet and dry ingredients together until just combined.
Fold the blackberries into the batter until evenly distributed. Option to mash the blackberries until chunky, and stir the mixture into the batter.
Line a 12 cup muffin tin with liners, or spray with cooking spray. Fill each muffin cup ⅔ of the way full using a ¼ measuring cup, or ice cream scoop.
Bake for 25-30 minutes or until a toothpick comes out of the center clean.
Immediately remove the muffins from the tin, and place on a cooling rack to cool completely.

Video

Notes

Tips for Making Vegan Blackberry Muffins

Don't overmix the batter. This will cause your muffins to become dense.
If your blackberries are large consider mashing them a bit before adding them to your batter. This will ensure that the flavor is evenly distributed and you don't get any large air pockets in your muffins
Ovens can vary depending on your altitude. Check your muffins for doneness at the 20-minute mark by inserting a toothpick in the center. If they are not quite done give them more time. I found that 25 minutes worked best for me in my oven, but your oven may vary a bit more or less.
Keep at room temperature in an airtight container for 3-4 days, or freeze for up to 1 month.

Nutrition