Banana Blackberry Muffins
These Banana Blackberry Muffins and the perfect grab and go breakfast. Sweet bananas, juicy blackberries and hearty oats make these banana blackberry oat muffins the best dairy free muffins with no eggs and are completely vegan.
Servings: 7
Calories: 262kcal
Ingredients
- ½ cup non-dairy milk (I use oat milk, plain unsweetened)
- ½ teaspoon apple cider vinegar
- ½ cup vegan cane sugar (100 grams - plus a little extra to sprinkle over the top of the before baking)
- ¼ cup vegan butter (57 grams - measure, melt, cool)
- ½ cup mashed ripe banana (110 grams)
- ¾ cup fresh blackberries (slice in half if they are huge ones)
- 1 ½ cups all purpose flour (188 grams)
- ½ cup rolled oats (43 grams)
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Spray or grease a muffin tin with coconut or cooking oil. Or get little squares of parchment paper cut if using them as muffin liners, (see image above) Next, mix the oat milk with the apple cider vinegar and set aside for a few minutes. (It will not curdle or buttermilk effect but just give it a few minutes to set.) Also Mash and measure out the banana. Wash blackberries, chop in half if necessary.
- Next, add the butter to a large mixing bowl and melt it in the microwave in 10-15 second intervals. Let it cool on the counter for a minute or two.
- Now, to the melted butter add the sugar, mashed banana, milk/acv mixture and whisk together.
- Add the dry ingredients, flour, oats baking powder and salt. Gently fold with a spoon or spatula not a whisk.
- Fold in the blackberries. Scoop out the muffin batter evenly into 7 muffin tin holes.
- Place in the oven on the middle rack for 22-24 minutes until a tooth pick comes out clean. Let cool 10-15 minutes before gently removing them using a butter knife to run along the edges and po them out if you did not ue the parchment muffin liner.
Video
Notes
- I do not recommend swapping non-dairy milk for regular dairy milk in this muffin because we used non-dairy milk with ACV to make a "buttermilk" if you use regular dairy milk it could be too acidic and not work well.
- I do not recommend making these into mini blueberry muffins, it's not the right texture for that.
- Avoid over mixing the batter, about 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- I have used Earth Balance, Vio Life and Miyokos butter for this recipe and both work great.
- Butter: I always use a stick of butter not a tub of soft spread. A kitchen scale is the best for the best accuracy but if you don't have one, use the "dry cup method", meaning use a dry measuring cup add the butter firmly packed down and level the top off smooth, scoop out of the measuring cup and place in a microwave safe bowl to melt it.
- Tossing the blackberries in some flour helps prevent them from all falling to the bottom of the batter. I honestly don't always do this I think it turns out fine not doing it but if you are concerned about berry placement toss them in a little flour just to coat them before folding them in.
- Place on the middle shelf! if you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
Nutrition
Calories: 262kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 267mg | Potassium: 160mg | Fiber: 3g | Sugar: 18g | Vitamin A: 111IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 2mg
