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Swap the processed junk for delish vegan blackberry muffins

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Vegan blackberry jam muffins you can feel good about feeding your family

Everyone loves a fresh baked muffin, but most times they are just calorie bombs loaded with sugar.

My son loves muffins, and while on occasion I don't mind him enjoying one, I really don't like him eating all those processed ingredients or the serious amount of sugar they contain.

Vegan blackberry jam muffins you can feel good about feeding your family

I came up with this much healthier muffin that swaps out all the bad ingredients and uses good things, such as coconut oil for healthy fats, oat and almond flour in place of white flour, hemp seeds for protein and organic blackberry jam and stevia for sweetener. Now I can allow my son to enjoy muffins without feeling like I'm feeding him garbage.

Vegan blackberry jam muffins you can feel good about feeding your family

Organic, vegan, blackberry jam muffins recipe

All-natural and gluten-free, these vegan muffins skip the processed stuff and use good-for-your-body ingredients.

Yields 12

Prep time: 15 minutes | Bake time: 15 minutes | Inactive time: 30 minutes | Total time: 1 hour

Ingredients:

Wet ingredients

  • 3 tablespoons ground flaxseeds
  • 1/4 cup warm water
  • 1 large, ripe banana, mashed
  • 1 cup unsweetened vanilla almond milk
  • 6 drops vanilla stevia
  • 1 teaspoon almond extract
  • 1 cup organic blackberry preserves

Dry ingredients

  • 1 cup oat flour
  • 1-1/2 cups almond flour
  • 1/4 cup hemp seeds
  • 1/2 tablespoon baking soda
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt

Directions:

  1. Heat the oven to 375 degrees F, and prep a muffin pan with muffin liners.
  2. In a small bowl, combine the ground flaxseeds and warm water. Mix well, and let stand 5 minutes or until very thick.
  3. To a large bowl, add the remaining wet ingredients (expect for the preserves), and fold in the flax mixture.
  4. To a separate bowl, add all the dry ingredients, and mix well.
  5. Fold the wet ingredients into the dry ingredients, and mix well.
  6. Using a medium-size cookie scoop, fill each muffin cup about 3/4 full with muffin batter.
  7. Top each muffin with a heaping spoonful of blackberry preserves, and swirl it into the batter using a small butter knife.
  8. Bake for 15 minutes or until golden brown.
  9. Remove from the oven, and let cool for 30 minutes. Store in an airtight container for up to 4 days.

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