These healthy vegan wholewheat blackberry muffins disappear in minutes at our house. Great for snacks, lunch boxes, afternoon tea or even breakfast and the perfect way to use up foraged berries.
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Foraging for blackberries
We have spent a lot of time lately foraging for blackberries. The kids (apart from the one who doesn’t eat fruit of course) will spend hours dodging brambles and stepping over stinging nettles to gorge themselves on blackberries. They finish only when told it’s time to go home and more often than not have purple stained fingers, faces and clothes.
Our last foraging trip resulted in us all getting scratched by brambles and stung by nettles. The season is coming to an end and we had to delve further into the bushes and stretch higher up to get to the ripe berries.
But I love that this is all possible in zone 2 London. It feels like an important rite of passage and I’m so happy that my kids get to experience this even though they live in a city.
Although we’ve eaten berries in the countryside this summer we’ve also found our local park to be a brilliant foraging spot. I made these redcurrant muffins again this summer using fruit foraged from the same place.
This time we managed to save enough blackberries to bring home to do some baking. Usually the kids eat them all but I came armed with boxes and confiscated some of their pickings. We had enough to make an apple and blackberry crumble and these delicious blackberry muffins.
When is blackberry season?
Although I always associate blackberry picking with September and early autumn it seems that the season is getting earlier.
Here in London we picked blackberries this year early in July and now, in mid-August, they are nearly all gone.
Did the kids like the blackberry muffins?
First time I made these I wasn’t quite sure whether the kids would go for them or not. The blackberries turned the muffins a bit pink and the wholemeal flour and oatmeal gave it a bit of a, well, healthy taste!
But they, and we, absolutely loved them. They’re perfect for a late summer picnic, lunchbox filler or perhaps an after-school snack (something that was new for us when this post was first written!).
They’d also be good for breakfast. I love starting the day with a breakfast muffin and the kids can never believe their luck!
Making these blackberry muffins vegan
In the original recipe for wholewheat blackberry muffins I used one egg to bind the muffins together. Since then I have become vegan.
When it came to re-testing these I realised that the mashed banana would do a great job on its own of holding the muffins together. No egg replacement necessary!
In the end this was one of the easiest vegan recipe conversions I’ve ever had to do.
There are no weird ingredients or egg replacements to be bought or made so these are perfect for vegans and non-vegans alike.
Ingredients in wholewheat blackberry muffins
These vegan muffins are really simple to make and can be made with the following ingredients:
- wholemeal flour (plain flour can also be used)
- ground oats (grind them using a food processor* or high speed blender*)
- baking powder
- bicarbonate of soda
- ground cinnamon
- sunflower oil
- lemon juice, and of course,
Making the blackberry muffins
It takes me around five minutes to get these muffins ready to bake.
- Start off by preheating the oven and putting the muffin cases* in your muffin tin*
- Wash your blackberries well, particularly if you’ve foraged them
- Stir together the flour, oatmeal, ground cinnamon, baking powder and bicarbonate of soda
- Mash the bananas and mix with the sugar, oil and lemon juice
- Stir the banana mixture into the flour
- Fold in the blackberries. Don’t worry if they get broken up a bit
- Spoon into the muffin cases and bake
More fruity muffin recipes
- Banana blueberry yoghurt muffins (vegan)
- Rhubarb and ginger muffins (vegan)
- Easy summer redcurrant muffins (vegan option)
- Carrot and banana muffins (vegan option)
- Banana almond muffins
Pin blackberry muffins for later
Wholewheat blackberry muffins
These healthy, vegan wholewheat blackberry muffins disappear in minutes at our house. Great for snacks, lunch boxes, afternoon tea or even breakfast.
- 200 g wholemeal plain flour
- 80 g ground oats grind porridge oats in a food processor or blender if you can't find ground oats
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 large ripe bananas mashed
- 120 g caster sugar
- 75 ml sunflower oil
- 1 tbsp lemon juice
- 140 g blackberries washed well
Pre-heat your oven to 180°C (fan)/200°C/gas mark 6. Line a 12-hole muffin tin with muffin cases.
Stir the 200g plain wholewheat flour, 80g ground oats, 2 tsp baking powder, 1/2 tsp bicarbonate of soda and 1 tsp ground cinnamon together into a large mixing bowl.
In a separate bowl mash the bananas really well then beat in 120g caster sugar, 75ml sunflower oil and 1 tbsp lemon juice. Mix well.
Pour into the flour mixture and stir until just combined.
Add the 140g blackberries and fold into the mixture. Don't worry if they break up a little while you mix them in.
Spoon equal amounts into the muffin tins and bake for 20-25 minutes until golden brown and firm on top.
If you like this you might like these oat, apple and parsnip muffins.
NB: Originally published September 2014. Updated with new photos, slightly amended recipe and rewritten post in August 2019.
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