July 29th, 2008

Vegan Blackberry-Almond Muffins

  • 1 1/2 cups oat flour
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons applesauce
  • 1 1/3 cups soymilk with a dash of apple cider vinegar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup shredded almonds
  • 1 1/2 cups blackberries
Preheat oven to 375°.  Spray/oil muffin tin.  Mix the dry ingredients (flour, baking powder, baking soda, salt, brown sugar, and cinnamon) in one bowl and the wet ingredients (applesauce, soymilk, canola oil, vanilla extract, almond extract, shredded almonds, and blackberries) in a second bowl then mix the two, stirring briefly.  Use a spatula to stir the batter up from the bottom to ensure that there are no pockets of flour; don't beat it and don't worry about a slightly uneven appearance. Spoon the batter into the tins, going nearly to the top for a nicely rounded muffin.  Bake in the upper third of the oven until browned and well-risen, about 25-30 minutes.  Allow 20 minutes to cool and serve.

Makes 12 moist, fruity muffins.  I recommend garnishing individual tins with one leftover blackberry each when spooning the batter.