Vegan Mixed Berry Muffins
Soft, fluffy, and bursting with vibrant fruity flavors, these Vegan Mixed Berry Muffins are the perfect balance of wholesome and indulgent. Made with a base of pantry staples like all-purpose flour and almond milk, these plant-based muffins skip the eggs and dairy in favor of simple, natural ingredients like apple cider vinegar for a perfectly tender crumb. Juicy bursts of blueberries, raspberries, and strawberries are folded into the batter, ensuring each bite is packed with berry goodness. With just 15 minutes of prep time, these muffins are an easy bake, ideal for breakfast, snack time, or a grab-and-go treat. Plus, they’re free of animal products, making them a guilt-free choice for vegan and non-vegan eaters alike. Enjoy them fresh out of the oven or store leftovers for up to three days—a treat this delicious won’t last long!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 1.5 cups Mixed berries (such as blueberries, raspberries, strawberries)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a small bowl, mix the unsweetened almond milk with apple cider vinegar and let it sit for 5 minutes to create a vegan 'buttermilk'.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until thoroughly combined.
Add the vanilla extract and melted coconut oil to the almond milk mixture. Stir well.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the mixed berries using a spatula, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Enjoy these vegan mixed berry muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.7 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 47 mg | 1% | |
*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.
