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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.
0 from 0 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Cake
Cuisine British
Servings 12


  • 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.
Keyword whole wheat blackberry muffins
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