Vegan Blackberry Muffins

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.

Course Breakfast

Cuisine American

Keyword almond flour blackberry muffins, gluten free blackberry muffins, healthy blackberry muffins, vegan blackberry muffins

Prep Time 3

Cook Time 33

Total Time 36

Servings

Calories 226kcal

Author Samantha Rowland

Cost $10.73 Recipe/$0.89 Serving

Ingredients

4.5 tbsp ground flax
3/4 cup water
1/2 cup dairy free milk
1/2 cup maple syrup
2.25 cups almond flour
1/3 cup arrowroot flour
1 tsp baking powder
1/4 cup almond butter
1 medium lemon, zested
1.5 cups blackberries

Instructions

Preheat the oven to 375F.
In a large bowl combine the ground flax, water, dairy free milk and maple syrup. Stir well.
4.5 tbsp ground flax, 3/4 cup water, 1/2 cup dairy free milk, 1/2 cup maple syrup
Add the almond flour, arrowroot powder and baking powder to the bowl with the wet ingredients. Stir well
2.25 cups almond flour, 1/3 cup arrowroot flour, 1 tsp baking powder
Add almond butter to batter and stir well to fully incorporate.
1/4 cup almond butter
Zest the lemon into the bowl with the other ingredients.
1 medium lemon, zested
Lightly mash the blackberries and add them to the batter. Stir 2-3 times to incorporate but not overmix.
1.5 cups blackberries
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. 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.
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.

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 in the post for how to store them.

Nutrition