Ingredients
Units
Scale
- 3/4 cup almond milk or other non-dairy milk
- 3 tablespoons ground flax or chia seeds
- 6 tablespoons maple syrup
- 6 tablespoons vegetable oil
- 2 cups all-purpose flour, plus 1 tablespoon to coat the berries
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blackberries, cut in half
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper or silicone liners.
- In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
- Toss the blackberries with 1 tablespoon flour to coat so they do not sink in the batter.
- To the flax mixture, add the maple syrup, oil, and vanilla if using. Stir until smooth.
- Stir in the baking powder and salt. Add the lime juice and zest.
- Stir in the flour until just mixed. Do not overmix.
- Fold in the flour-coated blackberries.
- Fill each muffin cup leaving 1/2″ of room at the top.
- Bake for 25-30 minutes until a skewer inserted comes out clean.
- Allow to cool for at least 10 minutes before removing from muffin pan.
Notes
Do not use frozen berries, as they have too much moisture for this recipe.