Vegan Blackberry and Almond Muffins
These Vegan Blackberry and Almond Muffins have a soft, tender crumb with bursts of blackberry in every bite!
Servings: 12 muffins
Calories: 168.92kcal
Ingredients
- 225 g self raising flour
- 50 g ground almonds
- 150 g caster sugar
- 125 g blackberries halved or quartered if large
- 75 ml vegetable oil
- 250 ml almond milk or another plant milk
- 0.5 teaspoon vanilla paste
- 4 tablespoon flaked almonds
Instructions
- Pre-heat you oven to 200 C / 400 F / gas mark 6.
- Line a muffin tin with cases.
- In a large bowl mix the flour, ground almonds and caster sugar.
- Add the blackberries and toss until they are coated in the flour.
- Pour in the oil, almond milk and vanilla paste.
- Fold the mixture carefully until the ingredients are just combined (don’t over mix!)
- Divide the mixture between the 12 cases.
- Sprinkle the flaked almonds over the top of each muffin.
- Bake for 18-20 minutes or until golden on top and bouncy to the touch.
- Allow them to cool for just a few moments before removing from the tin and leaving to cool completely on a wire rack.
Nutrition
Calories: 168.92kcal | Carbohydrates: 28.92g | Protein: 4.09g | Fat: 4.35g | Saturated Fat: 0.32g | Polyunsaturated Fat: 0.71g | Monounsaturated Fat: 1.22g | Trans Fat: 0.001g | Sodium: 29.13mg | Potassium: 60.06mg | Fiber: 1.93g | Sugar: 13.5g | Vitamin A: 22.7IU | Vitamin C: 2.19mg | Calcium: 49.97mg | Iron: 0.51mg