Make them vegan blackberry muffins
I used eggs in this recipe, but have also made them with flax eggs for a Vegan version. It works wonderfully. They may take a little longer to cook with flax eggs, but otherwise it’s an easy swap. I use 3 tablespoons of ground flax meal and 7-1/2 tablespoons water.
Just mix up the flax eggs when you start, and let them sit while you gather the rest of the ingredients. Then, add the dry ingredients to your bowl. By the time you get to the wet ingredients, the flax eggs are ready to go!
Like this recipe? Check out all of our gluten free treats and snacks!
Looking for more vegan muffins? Try our Easy Gluten Free, Vegan Banana Muffins!
How it’s an easy blackberry muffin recipe
You only need one bowl for mixing and about 10 minutes of active prep time. Here’s what you’ll do to make these muffins.
- Preheat your oven and line a muffin pan with parchment or silicone liners
- Combine the dry ingredients in a large mixing bowl
- Add the wet ingredients to the bowl and whisk everything together
- Fold in the blackberries
- Scoop into your lined muffin pan
- Bake for about 25 minutes
- Enjoy and store in an airtight container on the counter or in the fridge to keep longer
Your turn to make these gluten free blackberry muffins
Grab some Bob’s Red Mill flours and mix up a batch of these blackberry muffins! It’s so easy in just one bowl with only 10 minutes of active prep time.
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Easy One Bowl Gluten Free Blackberry Muffins
Ingredients
- 2.25 cups blanched almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 eggs, (or 3 flax eggs for Vegan)
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil
- 2 tsp vanilla extract
- 1 cup blackberries, (fresh or frozen)
- coconut sugar, (optional garnish on top)
Instructions
- Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk almond flour, coconut flour, baking soda and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
- Add eggs, maple syrup, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth.
- Fold in blackberries.
- Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 25 minutes, until a toothpick comes out clean.
- Once muffins have cooled, serve and enjoy. Store in an airtight container in the fridge to keep longer.
