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Vegan Blackberry Muffins
$10.73 Recipe/$0.89 Serving
Vegan blackberry muffins are easy to make and so flavorful. This healthy recipe is made with almond flour and naturally sweetened with maple syrup. Slightly sweet, moist and fluffy muffins are perfect fo breakfast or snacking.
In a large bowl combine the ground flax, water, dairy free milk and maple syrup. Stir well.
Add the almond flour, arrowroot powder and baking powder to the bowl with the wet ingredients. Stir well
Add almond butter to batter and stir well to fully incorporate.
Zest the lemon into the bowl with the other ingredients.
Lightly mash the blackberries and add them to the batter. Stir 2-3 times to incorporate but not overmix.
Use a 1/4 cup measuring cup to evenly distribute the batter between the muffin tin (be sure to line with parchment or silicone muffin liners). You may need a spatula to get the batter out of the measuring cup.
Bake in a 375F oven for 33 minutes.
After 33 minutes, remove from oven and allow to cool 10-15 minutes. Remove muffins (with liners) to a rack and allow to fully cool before serving.
Notes
Top tips
Use parchment paper or silicone liners for the muffins to make them easy to pop out of the muffin tin and for easy clean up afterwards.
As the berries cook and burst inside the muffins, the muffins may fall a bit, that is totally normal and ok! If you want to ensure that the muffins don't fall, you will need to mash the berries slightly (not into a puree, just slightly) and fold the mashed berries in. Large berries will create air pockets that can fall once the muffins start to cool.
When zesting the lemon, you only want to get the top yellow part, not the white pith that is bitter.
If you don't have a lemon to zest, you could also use an orange or even a lime. I do not recommend using lemon juice instead, it turns the batter a bit sour and does not produce the same flavor as adding the zest.
Allow the muffins to cool completely before taking them out of the muffin liners. They will be very fragile the first 10-15 minutes out of the oven but have the best texture once cooled completely.
If you don't love the seeds in the blackberries, you can always mash the blackberries, and pass them through a fine mesh strainer to remove the seeds. Use the puree in the muffins (they muffins will change color).
Want to add a topping to the muffins?
Frosting: You can use cashew frosting or dairy free maple frosting to drizzle on top right before serving.
Crumble: You can make an oat crumble or almond flour crumble to go on top of the muffins.
For the oat crumble: ¾ cup of rolled oats, 1 tablespoon avocado oil, 3 tablespoons of maple syrup, and 2 teaspoons cinnamon (optional). Combine these ingredients in a bowl then crumble on top of the muffins before baking.
For the almond flour crumble: ¾ cup of almond flour, ½ cup chopped pecans or walnuts, 3 tbsp. coconut sugar, 1 tbsp. arrowroot powder, 1.5 tablespoons of avocado oil, 1 tablespoon maple syrup and optional ½ tablespoon cinnamon. Combine these in a bowl then crumble on top of each muffin before baking.
Lemon glaze: Combine ½ cup of powdered sugar with 1 tablespoon lemon juice and the zest from ½ of a lemon. Tip: Make your own powdered sugar with coconut sugar or maple sugar by blending it in a high speed blender until it has a similar texture as powdered sugar.
Can you substitute other berries for blackberries?Yes! This recipe would work great with blueberries, raspberries, strawberries or even cherries. Cut the strawberries and cherries into smaller pieces (be sure to remove the pit from the cherries).Storing almond flour blackberry muffins
Counter: Store the muffins on the counter 1-2 days in a airtight container.
Fridge: The muffins do great when stored in the fridge up to 5-6 days.
Freezer: Store blackberry muffins in the freezer up to 3 months. See the tips above on how to store them.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
226
Fat
15
g
Carbohydrates
21
g
Fiber
5
g
Sugar
10
g
Protein
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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