Vegan Blackberry Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist vegan muffins bursting with blackberries and topped with an oat crumble, lightly spiced with cinnamon. They're easy to make and perfect for breakfast or an afternoon sweet treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 3 tablespoons organic brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 tablespoons vegan butter, (melted)
- 2 1/4 cups all-purpose flour
- 1/2 cup organic granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups blackberries, (halved)
At a glance
PER SERVING · TIME 37M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 197mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.