Easy Vegan Blackberry Muffins Recipe
This vegan blackberry muffins recipe uses sweetened coconut condensed milk.
They were a bit hit at a recent family gathering, and I love that so many of you recreated them too!
I made these vegan muffins when blackberries were in season here in Australia but you could also use frozen blackberries or other berries. I love how dark and beautiful blackberries are. They are probably my favorite fruit to photograph!
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Vegan Blackberry muffins using condensed coconut milk.
Makes 6 muffins
- 1 can of sweetened condensed coconut milk.
- 1 1/2 cup self raising wholemeal flour
- 1/3 cup frozen or fresh blackberries
- 1/3 cup chocolate chips
1. Preheat your oven to 180 degrees Celsius.
2. Heat up the condensed coconut milk in a pot on the stove for a few minutes until liquified and leave to cool slightly.
3. Combine with the flour, berries and chocolate chips (leaving a few on the side to top). 4. Pour into your muffin cases or silicone muffin molds. Top with extra berries + choc chips.
5. Cook in the oven for 35 minutes at 180 degrees Celsius. Wait until cooled down to take the muffins out of the molds.
