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Home » Recipes » Baked goodies

Wholewheat blackberry muffins | vegan

September 10, 2014 by Mandy Mazliah 15 Comments

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wholewheat vegan blackberry muffins

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.

wholewheat blackberry muffins on wooden board with blackberries in blue bowl

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Foraging for blackberries

We have spent a lot of time lately foraging for blackberries.

The kids spend happy 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.

Foraging in the city

But I love that this is all possible even when living in 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 on the spot 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.

blackberry muffins on board

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!

close up of vegan wholemeal blackberry muffins

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.

vegan blackberry muffins on board with blackberries in foreground and cooling rack with muffins in background

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
  • sugar
  • bananas
  • sunflower oil
  • lemon juice, and of course,
  • blackberries

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

Or you might like this mixed berry compote.

See all my kid-friendly muffin recipes in one place

Pin blackberry muffins for later

wholewheat vegan blackberry muffins

How to make blackberry muffins

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

wholewheat blackberry muffins on wooden board with blackberries in blue bowl

Wholewheat blackberry muffins

Mandy Mazliah
These healthy, vegan wholewheat blackberry muffins disappear in minutes at our house. Great for snacks, lunch boxes, afternoon tea or even breakfast.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Cake
Cuisine British
Servings 12
Calories 202 kcal

Ingredients
 
 

  • 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 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 large ripe bananas mashed
  • 120 g caster sugar
  • 75 ml sunflower oil
  • 1 tablespoon lemon juice
  • 140 g blackberries washed well

Instructions
 

  • 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 teaspoon baking powder, ½ teaspoon bicarbonate of soda and 1 teaspoon 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 tablespoon 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.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 202kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 117mgPotassium: 187mgFiber: 4gSugar: 13gVitamin A: 42IUVitamin C: 5mgCalcium: 55mgIron: 1mg
Keyword whole wheat blackberry muffins
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If you like this you might like these oat, apple and parsnip muffins.

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Reader Interactions

Comments

  1. Lucy Parissi

    September 21, 2014 at 6:49 pm

    I love banana muffins / banana cake - especially with oats and a little wholemeal or spelt flour. Haven't tried them with blackberries but sounds like a great idea - they work well with blueberries after all. Thanks for linking to #CookBlogShare

    Reply
    • Sneaky Veg

      September 21, 2014 at 7:06 pm

      Thanks for commenting Lucy x

      Reply
  2. Chef Mireille

    September 13, 2014 at 2:47 pm

    these look so amazing and healthy - I have some raspberries - Think I'll try these today with the raspberries instead of blackberries

    Reply
    • Sneaky Veg

      September 13, 2014 at 5:22 pm

      Thanks for commenting, raspberries would work really well, they'd be even pinker!

      Reply
  3. Kirsty Hijacked By Twins

    September 13, 2014 at 6:22 am

    These would go down a treat in our house! They look delicious x #cookblogshare

    Reply
    • Sneaky Veg

      September 13, 2014 at 1:24 pm

      Thanks Kirsty!

      Reply
  4. Julie's Family Kitchen

    September 11, 2014 at 1:00 pm

    Oh delicious, I can see these being a big hit with the kids and me too.

    Reply
    • Sneaky Veg

      September 11, 2014 at 2:29 pm

      Thanks Julie, it's lovely to have sweet treats that don't feel too unhealthy.

      Reply
  5. patisseriemakesperfect

    September 11, 2014 at 9:37 am

    Delicious! I always make my muffins in a silicone pan, so that I don't have to use paper cases. #recipeoftheweek

    Reply
    • Sneaky Veg

      September 11, 2014 at 10:01 am

      That's a good idea. I have four silicone muffin cases which are good, but not enough to make a whole batch!

      Reply
  6. Lori

    September 11, 2014 at 12:22 am

    Blackberries and banana? Yes please! ????

    Reply
    • Sneaky Veg

      September 11, 2014 at 5:52 am

      Thanks Lori, might have to make them again very soon!

      Reply
  7. genieinthekitchen

    September 10, 2014 at 8:14 pm

    They look lovely!

    Reply
    • Sneaky Veg

      September 10, 2014 at 8:17 pm

      Thanks, they were really good!

      Reply

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