Bakery style banana blackberry muffins

These vegan bakery style muffins are so moist, tender, delicious with the blackberries and crunchy granola topping….  They are so heavenly!

I have made these muffins countless times. I love experiencing with different berries and toppings. If you’re making this feel free to swap out the blackberry for other berries or fruits, add some nuts, just go wild and get creative.

These muffins are my son’ favourite. He is a big fan of banana bread, cakes/muffins. He could eat them everyday and never get tired of them. The way he likes the best is to pair his muffins with milk.  And my favourite way to have them is to serve them with a cup of coffee. I think they pair perfectly with coffee and teas.

Now let’s check what you need to make these delicious muffins. Simple ingredients and very easy to make, i promise!

Hope you enjoy this recipe. If you’re making this recipe, be sure to tag me on instagram so i can see your creations. 🙂

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Bakery style banana blackberry muffins

These vegan muffins are so moist, tender, delicious with the blackberries and crunchy granola topping... so so heavenly. 

Servings 10 muffins

Ingredients

• 2 1/2 cups gluten free all purpose flour or regular flour or whole meal flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup raw cane sugar or regular sugar
• 1 cup unsweetened soy milk
• 1 banana, mashed about 100g
• 1/2 cup coconut oil or canola oil
• 1 cup fresh blackberries
• 2 tsp vanilla extract optional*

Topping

• 30g your favourite granola

Instructions

1. Preheat oven to 170 celsius. Prepare the muffin pans. Set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder and set aside.

3. In a large bowl, combine sugar, oil, banana, vanilla extract and milk. Mix flour mixture to wet mixture and use a fork to combine. Gently, fold in blackberries. 

4. Scoop muffin batter into prepared muffin tins. About 3/4 full. Sprinkle each muffin with the granola. Bake at 170 celsius until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.

5. Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before enjoying.