Vegan Berry Muffins

black & blueberry vegan muffins
black & blueberry vegan muffins


• 1 cup Un-bleached all-purpose flour

• 1 cup whole wheat flour (I use my Vitamix to make my own wheat flour by grinding organic wheat berries. Approximately 1.5 c equals 2 c flour)

• 1/2 teaspoon sea salt

• Zest of a medium orange

• 1/4 cup organic sugar

• 2-3 very ripe bananas mashed

• 1 cup nondairy milk

• 1 teaspoon almond extract

• 1 tablespoon white distilled vinegar

• 1/2 cup blueberries

• 1/2 cup blackberries


preheat oven to 400 degrees F. Lightly grease muffin pans. I like to use the mini muffin pans. Bite size goodness!

In medium size bowl, combine the flours, baking soda, sea salt & orange zest.

In a large bowl, combine sugar, mashed banana, nondairy milk, olive oil, almond extract & vinegar. Mix well. Add flour mixture, stir until just blended. Gently fold in berries.

Fill muffin pans 1-3 full and cook for about 18-20m. Muffins are done when lightly brown and a toothpick inserted into center comes out clean.

This recipe was inspired from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau. Recipe Blueberry Lemon Muffins page 39.


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