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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 BlueberryDouble Dark Chocolate ChipEggnogGingerbreadPeanut Butter & ChocolateDark 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: 





My staple muffin recipe

Buttery soft

Packed with berries

Perf for any season!











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Vegan Triple Berry Muffins

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  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 3-8 depending on size 1x


  • 1 1/2 cups flour
  • 1/2 cup cane sugar 
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted 
  • 1 large banana, mashed, 1/2 cup 
  • 1/2 cup almond milk (room temp)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh mixed berries, additional for topping (strawberries, blueberries, raspberries) 


  1. Heat oven to 350 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, baking powder and salt in a large bowl.
  3. Add melted coconut oil, sugar, mashed banana, room temp almond milk, and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds. 
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the fresh berries saving a few to throw on top, and fill into the muffin cups. 
  5. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops begin to dry out simply make a tent with aluminum foil to prevent them from further drying out. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1




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  1. Do you know if this will work with either almond or coconut flour?

    1. 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!

  2. 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!

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