Blackberry Breakfast Muffins (Vegan)
These fluffy, cakey and delicious Blackberry Breakfast Muffins are naturally sweetened with banana and use coconut yoghurt and coconut oil to make for the best egg-free and dairy-free muffin. They have a seedy top and are perfect all day long.
I love a breakfast muffin and these ones are ideal at any time of day. They are so good for breakfast as they are made with wholesome ingredients like banana, yoghurt, spelt flour and seeds while the blackberries are perfect for the season. You can swap these out for raspberries or blueberries, too, if you fancy something more summery, and frozen berries will work too. the seeds on top add a lovely fibre boost and crunch and overall, these are just so good.
Why will I love these muffins?
These muffins are so good:
- Light, fluffy and spongey
- Golden and tender inside
- With a seedy crunch top
- Packed with fresh juicy blackberries
- Perfect for the season
- Come together in one bowl
- Easy to make
- Bakes in 25 minutes
- Everyone will love them
- You can use other berries, too
- Made with lighter ingredients
- Sweetened with banana and coconut sugar
- Naturally dairy-free and egg-free
- Vegan and nut-free
- A great source of fibre
- Berries, spelt flour, banana and seeds
- Great for breakfast or dessert
- Enjoy on their own or with yoghurt
- Delicious warm or cold
If you already love the sound of these muffins, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the muffins:
- Ripe banana: to add sweetness to the muffins.
- Blackberries: if they are big, slice them in half. You can use fresh or frozen.
- Thick dairy free yoghurt: I use coconut yoghurt or NUSH protein yoghurt (which is almond-based). Both are thick and creamy (Greek-style) and are made with simple ingredients.
- Coconut sugar: for sweetness. You can also use light brown sugar.
- Melted coconut oil: the fat in the muffins to keep them moist.
- Ground flaxseed: these are great in egg-free batters and they add fibre.
- Vanilla extract: for flavour.
- Plain white flour: for the light cakey texture.
- Spelt flour: to add more fibre.
- Baking powder and bicarbonate of soda: for the rise.
- Salt: to add flavour.
- Seeds: to add some crunch on top.
Are these gluten-free and nut-free?
These are easily nut-free as long as you follow the recipe and I have not tried these with GF flour, but if you do, make sure to use a GF blend that contains xanthan gum.
How do I make them?
These are ready in a few steps:
- Toss the blackberries with flour: and set to one side.
- Mash the bananas: until smooth.
- Add in the wet ingredients: and whisk until smooth.
- Sift in the dry ingredients: and whisk again.
- Fold in the blackberries: and stir.
- Scoop into muffin cases: and sprinkle on some seeds.
- Bake for 23 to 25 minutes: until an inserted skewer comes out clean.
- Allow to cool on a wire rack: and enjoy.
How long will they last?
These will keep for 2-3 days in a sealed container (in the fridge overnight) and best enjoyed at room temperature. You can freeze them, wrapped well, and allow to defrost before eating.
What other recipes can I try?
For more morning bakes:
- Raspberry and Plum Baked Oats
- Lemon and Blueberry Granola
- Chai Spiced Peach Baked Oats
- Espresso Breakfast Banana Bread
- Pear and Blueberry Breakfast Oat Cups
Blackberry Breakfast Muffins (Vegan)
These fluffy, cakey and delicious Blackberry Breakfast Muffins are naturally sweetened with banana and use coconut yoghurt and coconut oil to make for the best egg-free and dairy-free muffin. They have a seedy top and are perfect all day long.
Ingredients
- 160g blackberries
- 2 ripe bananas (200g, once mashed)
- 100g thick dairy-free yoghurt
- 80g coconut sugar
- 3 tbsp plant-based milk
- 3 tbsp melted and cooled coconut oil
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- 105g + 1 tsp plain white flour
- 105g white spelt flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- A pinch of salt
- 3 tbsp mixed seeds
Instructions
- Preheat the oven to 160Fan/180ºC and line 12 muffin holes with cases.
- Chop any larger blackberries in half and add to a bowl. Toss with the 1 tsp flour and leave to one side.
- Add the bananas to a bowl and mash until smooth. Pour in the yoghurt, sugar, milk, coconut oil, flaxseed and vanilla and whisk to combine.
- Sift in both the flours, baking powder and bicarbonate of soda and add the salt. Whisk to a smooth, thick batter.
- Fold in the blackberries until evenly disperse.
- Use a spoon or ice cream scoop to divide the batter between the cases, filling almost to the top.
- Smooth over the tops and then sprinkle with the seeds.
- Bake int the oven for 23 minutes, or until well-risen, golden brown and an inserted skewer comes out clean.
- Remove from the baking trays onto a wire rack. You can enjoy them now while they are still warm or allow to cool.
- Serve with your favourite breakfast yoghurt and fruit or enjoy on their own. Keep leftovers, once cool, in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and eat.
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Stay in touch
I look forward to hearing what you think of these Blackberry Breakfast Muffins so xx
With blackberry love x
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