- Prep-time: / Ready In:
- Makes 12 muffins
- Serving size: 1 muffin
- Print/save recipe
Raspberries, blueberries, and blackberries are the name of the game with these light and moist muffins, which have an almost cake-like texture. Lemon zest adds citrusy undertones, and almond butter lends richness. Save some berries for sprinkling on top and fold the rest in with the mix. Every mouthful explodes with plump berry goodness! Make an extra batch to store in the freezer to enjoy for breakfast, a snack, or even dessert.
For more inspiration, check out these tasty ideas:
- Blueberry Oat Breakfast Muffins
- Whole-Wheat Berry Muffins
- Just Bananas Muffins
- Or check out our full roundup of muffin recipes.
Ingredients
- ⅔ cup unsweetened, unflavored plant-based milk
- 3 tablespoons flaxseed meal
- 1½ cups white whole wheat flour
- 1½ teaspoons regular or sodium-free baking powder
- ½ teaspoon sea salt
- ⅔ cup pure maple syrup
- ½ cup unsweetened applesauce
- 2 tablespoons almond butter
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blackberries
Instructions
- Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
- In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
- In a medium bowl stir together flaxseed mixture and the next six ingredients (through vanilla) until well incorporated. Add to flour mixture; stir until combined. Fold in ⅔ cup of each berry. Spoon batter evenly into prepared muffin cups. Sprinkle remaining berries over top of batter.
- Bake 20 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 10 minutes; unmold muffins. Cool completely on a wire rack. To Store Place muffins in an airtight container. Store in the refrigerator up to 3 days or freeze up to 1 month.
Nutritional Information:
Per serving (1 muffin): 154 calories, 31 g carbohydrates, 4 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 159 mg sodium, 5 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(4 from 2 votes)I had only made blueberry muffins before and the idea of a triple berry muffin sounded special but this recipe has too many berries. I questioned whether 3 cups of berries was going to be too much for 1.5 cups of flour and it was (next time I would start by trying 2 cups). The moisture from those berries released when cooking and I needed 10 more minutes cooking time for the toothpick to come out clean and they were still dense, heavy, and somewhat mushy (but good flavor so I wouldn't reduce other liquid such as the lemon juice or vanilla extract). Too much of a good thing I guess but once I figure out the right amount of berries I think this recipe could be a 5-star keeper. Also, to save on calories/fat I subbed the regular almond butter with 2 tablespoons of PB2 powdered almond butter (90% less fat). I was wondering if I would notice the almond butter flavor in these muffins but I didn't.
Can't wait to try this recipe
What can I sub for the peanut butter?
Can I use all oat flour instead of the wheat flour?