Gluten Free Vegan Blackberry Cinnamon Muffins
These gluten free vegan blackberry cinnamon muffins are so soft and fluffy! The perfect combo of sweet and tart! Great for a quick on the go breakfast!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 353kcal
Streusel Topping (Optional)
To Make the Streusel Topping
For the muffins
In a bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, beat together vegan butter and both sugars until creamy. About 3-5 minutes.
Add in applesauce, milk, yogurt, and vanilla. Beat again just until combined.
Add dry ingredients and fold with spatula just until combined again, careful not to over mix.
Fold in mashed blackberries.
Fill muffin cups up ¾ of the way full of batter. Then add about 1 teaspoon of the blackberry swirl and use a toothpick to gently swirl into muffin. Top with streusel topping by dividing it evenly among the muffing.
Place in oven and bake for 27-30 minutes or until a toothpick inserted comes out clean.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*If you do not like seeds, you will need to strain them first for the swirl.
Serving: 1muffin | Calories: 353kcal | Carbohydrates: 66g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 278mg | Potassium: 184mg | Fiber: 4g | Sugar: 38g | Vitamin A: 562IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 2mg