Vegan Blackberry Mini Muffins

Have you ever had something then told afterwards it’s a vegan version, and thought to yourself ‘wow I can’t even tell it was dairy and egg free?!’, well these little muffins are exactly the same, they taste like normal egg and butter muffins.

Vegan Blackberry Muffins

As they are the perfect bite size portion, they have the amazingly light moist muffin like texture with no dairy or eggs, vegan friendly little treats.

Vegan Blackberry Muffins

Now as they have very little oil (fat) and no eggs, they are relatively low calorie under 60 calaories per muffin, which means they are easy on the lips and won’t go to the hips!

Vegan Blackberry Muffins

Ingredients
100ml Soya Milk
1 Tsp White Vinegar
200g Plain Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
100g Sugar
50ml Oil
1/2 Tsp Vanilla
100g Frozen blackberries
1/2 Lemon Zest

Instructions

Vegan Blackberry Muffins

To a mixing bowl add milk, vinegar, sugar, vanilla and oil

Vegan Blackberry Muffins

Beat together for about 1 minute on high speed.

Vegan Blackberry Muffins

Add flour, baking powder, baking soda, salt and lemon zest to the mixing bowl and mixutre until the flour is mixed into the batter.

Vegan Blackberry Muffins

Add frozen blackberries to the batter.

Vegan Blackberry Muffins

Stir in the blackberries

Vegan Blackberry Muffins

Spray a mini muffin pan with oil and add a spoonful of batter into each muffin holder.

Vegan Blackberry Muffins

Bake in the oven at 170c for 15-18 minutes until baked.

Vegan Blackberry Muffins

Enjoy

[yumprint-recipe id=’24’]
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