Apple and Blackberry Breakfast Muffins

Another breakfast muffin recipe, this time with apple, cinnamon and blackberries.  These muffins are moist, subtly sweet, and a bit tart from the berries.  They remind me of apple and blackberry crumble and would be lovely to make in the autumn (and cheaper if you have can forage some apples and blackberries).  They’re quite healthy, oil-free, refined sugar-free and full of oats and fruit, so make a nutritious breakfast or healthy snack for kids.  They’re also nice warm with some vegan custard or cream!



2 cups of self-raising flour

1 cup of oats

A dash of cinnamon

2 tbsp. agave syrup

1.5 cups of unsweetened soy milk (or other plant milk)

2 grated eating apples

125 blackberries


How it’s made:

Preheat the oven at 180 degrees Celsius.

Use a non-stick cake tin (lightly oiled if you want) or silicone muffin cases.

In a large bowl, mix together the flour, oats, agave syrup, cinnamon and milk with a spoon.

Gently stir in the grated apple and blackberries.

Fill the muffin cases up to the top.

Bake for about 25 minutes in the oven until golden brown on top.



3 thoughts on “Apple and Blackberry Breakfast Muffins

  1. Hi there. I have to say I was quite disappointed with this recipe – the muffins took much longer than expected to bake and were still quite raw/dense inside while the outside was almost burnt. They didn’t really rise at all, and the flavour wasn’t amazing either. It’s a shame as I’m quite keen to get into vegan baking but these weren’t really a hit.

    • Aw I’m really sorry it didn’t work out. I’m not really sure why as they work ok for me but I will try testing them again to make sure I have the recipe right and everything. Thanks for the feedback. 🙂

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