Vegan Blackberry Muffins
Plump, juicy blackberries are the star of these vegan blackberry muffins. The muffins are light with a moist crumb and are a delicious breakfast option. These vegan muffins are made with almond milk and coconut yogurt as well as coconut oil instead of butter. A little cinnamon adds warmth and complements the blackberries in these muffins.
Servings 12 muffins
Calories
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 flax eggs 2 tablespoons ground flax and 4 tablespoons water
- 1 cup sugar pure cane or coconut sugar
- 1 cup unsweetened almond milk
- 1/3 cup melted coconut oil or olive oil
- 1/4 cup coconut yogurt I used Oui vanilla-flavored coconut yogurt
- 1 teaspoon vanilla extract
- 2 – 2 1/2 cups blackberries cut in half
- turbinado sugar for sprinkling on top of muffins (optional)
Instructions
- Preheat the oven to 350° F.
- Prepare a muffin tin by using placing paper liners and spraying the muffin liners with non-stick spray. Coconut spray works the best for baked goods.
- In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
- Prepare the flax eggs by mixing together in a small bowl or measuring cup 2 tablespoons of ground flax meal with 4 tablespoons of water until a goopy mixture forms.
- In a medium bowl, mix together the sugar, almond milk, flax eggs, melted coconut oil, coconut yogurt, and vanilla extract.
- Combine the wet ingredients with the dry ingredients in the large bowl. Mix with a wooden spoon until combined. Gently fold in the cut blackberries, reserving a few for the tops of the muffins.
- Use an ice cream scoop to fill each muffin liner with the prepared batter all the way to the top. Each muffin tin will be completely full. Add the reserved blackberries on top and sprinkle turbinado sugar on the top for an extra crunch (optional).
- Bake the muffins for 30 minutes until golden brown and a skewer inserted into the center comes out clean.