Blackberry Muffins Oil Free
Delight your taste buds with these moist and flavorful Blackberry Muffins, a guilt-free indulgence that's completely oil-free! Made with wholesome whole wheat flour, rolled oats, and naturally sweetened with maple syrup and applesauce, these muffins are as nourishing as they are delicious. Bursting with juicy blackberries and uplifted by a hint of zesty lemon, they offer the perfect balance of tartness and sweetness in every bite. These easy-to-make muffins are dairy-free, plant-based, and ready in just 35 minutes, making them ideal for busy mornings, snack breaks, or a healthy dessert option. Whether you enjoy them fresh out of the oven or as a grab-and-go treat, these blackberry muffins are sure to become a family favorite. Perfect for those seeking a vegan, refined sugar-free baking experience!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Unsweetened applesauce
- 0.5 cups Maple syrup
- 1 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk (or any plant-based milk)
- 1 cup Blackberries (fresh or frozen)
- 1 teaspoons Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease with a non-stick spray.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In another bowl, mix together the applesauce, maple syrup, vanilla extract, and almond milk. Whisk until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients while stirring gently. Mix until just combined; avoid overmixing as this can result in dense muffins.
Gently fold in the blackberries and lemon zest using a spatula, being careful not to crush the blackberries too much.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 134.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 405 mg | 31% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
