Description
These homemade vegan blackberry muffins rival freshly baked muffins from a bakery with their soft and fluffy texture and the perfect balance of sweetness. This simple recipe uses whole ingredients, takes just a few steps and uses only one bowl for easy cleanup.
Ingredients
Units
Scale
- 1.5 cups oat flour (use store-bought to ensure it is as fine as possible)
- 1/2 cup super fine blanched almond flour (not almond meal)
- 2 tablespoons arrowroot powder (also known as arrowroot starch flour)
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsweetened, plain plant-based milk (I use almond milk)
- 1/2 cup + 1 tablespoon pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon white distilled vinegar
- 12 ounces blackberries (blueberries also work)
Instructions
- Preheat oven to 375 degrees F. Line a muffin tin with silicone baking cups (or paper liners) or lightly grease it with coconut oil or avocado oil.
- Mix the dry ingredients. Add the oat flour, almond flour, arrowroot powder, ground flaxseed, baking soda and salt to a large mixing bowl and whisk until well combined.
- Mix in the wet ingredients. Add the non-dairy milk, maple syrup, coconut oil, vanilla and vinegar to the bowl and whisk to combine. Do not overmix the batter as that will make the muffins more dense.
- Gently fold in the blackberries.
- Pour the muffin batter into the muffin pan. Fill each cup to the top. Place additional blackberries on top if desired. I like to add 2-3 blackberries on top per muffin and situate them away from the center to allow the muffin to rise in the center.
- Bake. Bake for 10 minutes and then reduce the temperature to 350 degrees F without opening the oven door and bake for an additional 8-10 minutes. Watch closely at the end to avoid burning.
- Allow the muffins to cool. Remove the muffin tray from the oven and allow to cool completely (10-15 minutes) before removing the muffins from the baking cups or muffin liners. Place them on a wire rack to completely cool before storing. Enjoy!
Equipment
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non-stick, non-toxic muffin tin [use code ELAINE for a discount]
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Store these fluffy muffins in an airtight container in the refrigerator for up to one week. They can be frozen for up to 3 months (separate muffins with parchment paper so they don't stick together). If freezing, allow them to thaw completely at room temperature (or overnight in the refrigerator) before enjoying.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Oven