vegan
Vegan Mulberry Muffins
vegan mulberry muffin
“Mmm that smell that fills the air when the muffins come out of the oven.”

We are so spoilt to have a massive mulberry tree in our garden and at this time of year, it is covered with ripe mulberries!

I thought we better get our share before the birds arrive!

I usually make a healthy mulberry jam but decided to make fresh vegan muffins instead.

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Ingredients

Makes 12

  • 1 ½ cups HerbivoreAlmighty  Vanilla Oats or any other instant oats
  • ½ cup unbleached whole-wheat flour
  • ½ cup unbleached all-purpose flour
  • ½ cup coconut sugar
  • 2 tsp baking powder
  • ¼ tsp Himalayan Crystal Salt
  • 1 cup nut milk
  • ¼ cup soaked chia seeds
  • 2 tbsp coconut oil or canola oil
  • 1 tbsp vanilla paste
  • 1 cup fresh mulberries

Method

  1. Preheat oven to 200°C and prepare a muffin tin if not using paper cups.

  2. In a mixing bowl, whisk the flour + coconut sugar + baking powder + salt + oats. In a separate bowl, whisk together the milk + soaked chia seeds + coconut oil + vanilla. 

  3. Add the wet ingredients to the dry ingredients and mix until combined, gently fold in the mulberries. Using a tablespoon evenly divide the muffin mix into paper cups or directly into the prepared muffin tray.

  4. Bake on the middle oven rack for 25 minutes or until a skewer comes out the middle clean and enjoy warm with a drizzle of tahini or nut butter.

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