Vegan Blackberry Muffins
These vegan blackberry muffins are super soft, fluffy, and easy to make. They are made with almond flour and naturally sweetened with maple syrup, making them gluten-free and refined-sugar free. They are ready in less than 30 minutes, and you only need one bowl.
Equipment
- 1 Muffin Tin
- 12 Muffin Liners
- 1 Mixing Bowl
Ingredients
- ¼ cup melted coconut oil
- ¾ cup unsweetened plant milk
- ½ cup pure maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- 1 ¼ cups gluten-free 1:1 flour with xanthan gum
- 1 ½ cups superfine blanched almond flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blackberries fresh or frozen
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with 12 liners. Lightly spray them with non-stick cooking spray, then set aside.
- In a large bowl, whisk together the melted coconut oil, plant milk, maple syup, lemon juice, and vanilla extract until smooth and well combined.¼ cup melted coconut oil, ¾ cup unsweetened plant milk, ½ cup pure maple syrup, 2 tablespoons lemon juice, 2 teaspoons pure vanilla extract
- Add the gluten-free flour, almond flour, baking powder, baking soda, and salt. Stir until just combined.1 ¼ cups gluten-free 1:1 flour, 1 ½ cups superfine blanched almond flour, 2 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Gently fold in the blackberries, being careful not to crush them. Be careful not to overmix.1 cup blackberries
- Transfer the muffin batter evenly into the prepared muffin cups until they are about ¾ of the way full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool in the tin for a few minutes before removing.
Notes
Store the muffins in an airtight container at room temperature for 5-7 days.