Vegan Triple Berry Muffins
If you know me, you know I love a good weekend muffin! While dreaming of warmer temps my mind was instantly filled with berries! While I love each by themselves, together they create the perfect flavor. Blueberries offer a mild sweetness, strawberries a lil more, and raspberries offer a tart flavor, which all blends seamlessly together.
For the longest time I gave up muffins. All the vegan recipes I explored just fell flat and as a results I didn’t make them for years. Once I found the perf combo I whipped up countless flavors!
To date I’ve done Lemon Blueberry, Double Dark Chocolate Chip, Eggnog, Gingerbread, Peanut Butter & Chocolate, Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine , Lemon Rosemary, & a Dark Chocolate & Raspberry muffins!
What’s fab about this recipe, is everything! It’s my staple muffin recipe, quick, easy, affordable, packed with berries, light, fluffy, perf for any season, perf for brunch, and perf for those cold winter days when you’re craving warm weather eats!!
If you love all things berries, you’re going to love these vegan Triple Berry Muffins!!
Why this recipe is great:
Quick
Easy
My staple muffin recipe
Buttery soft
Packed with berries
Perf for any season!
[tasty-recipe id=”57670″]
Do you know if this will work with either almond or coconut flour?
Hi Sylvia, You can absolutely try, I would just review the equivalents. I believe for almond flour it’s 2 cups of almond flour to 1 cup white flour and coconut flour you would significantly reduced due to it’s high absorbency. Let me know how it turns out!
I love berry season and wanted to make a muffin recipe to fit into my dietary needs. I made this recipe subbing Stone ground whole wheat flour, 6TBSP of maple syrup instead of cane sugar (and reducing the almond milk by a TBSP or so), and using half of the coconut oil and half applesauce. Wow!!!!!!! So good!!! Love this recipe. Thanks so much!