about this recipe
These sugar-free vegan mixed berry muffins are one of those recipes you’ll want to have on hand for lazy weekend breakfasts, casual brunches, or even a healthier afternoon treat. They’re packed with juicy strawberries, sweet cherries, and blueberries without refined sugar.
I mean, isn’t it great that, as moms, we can control how wholesome our families’ food can be? This is a simple, no-fuss recipe that brings out the natural sweetness of the fruit and maple syrup. The muffins are soft and full of flavor and come together with basic pantry ingredients.
Why you will love this recipe
- No refined sugar, just real sweetness: Sweetened with maple syrup and fruit, these muffins are naturally satisfying.
- Quick & easy: From start to finish, you’ll have them ready in about 35 minutes.
- Perfect for any moment: They make the ideal breakfast, snack, or even lunchbox addition.
- Customizable: Use your favorite berry mix, swap in whole-wheat flour, or make them gluten-free.
Ingredient notes
- Plant-based milk. Any unsweetened plant milk works here — almond, oat, soy, or your favorite.
- Maple syrup. Go for the real deal — no corn syrup here.
- Vegetable oil. Coconut, safflower, or avocado oil.
- Apple sauce, instead of egg. Swap with bananas if you need to.
- Mixed berries (fresh or frozen). Great to use overripe berries.
How to make them
Baking vegan goods is so easy! First, mix the plant-based milk with the vinegar, then mix your dry ingredients. Slowly add the wet ingredients and stir until you have a uniform batter.
Then, slowly fold in your berries. Prepare the muffin tin with paper liners (parchment paper liners are best for this recipe), bake, and let them cool on a wire rack.
From home cook to home cook
These muffins are ideal for those moments when you crave something sweet—typically for me, it’s in the afternoon before dinner—but don’t want to indulge in too much sugar. They are very easy to prepare and can be stored for a few days.
Keep them in the fridge or over the counter in a closed container or a cake stand with a cloche. You can freeze these muffins and thaw them over your kitchen counter or microwave.
If you want them a bit sweeter, serve with a drizzle of maple syrup. You could also make a lemon glaze or serve them with berry chia jam, and why not a little vegan butter?
Berry Sugarless Muffins
Equipment
- Muffin tin
Ingredients
- 1 cup milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup oil canola or avocado
- 1/4 cup applesauce
- 2 teaspoons vanilla
- 1½ cup mixed berries frozen or raw
Instructions
- Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners (I love parchment paper ones; they peel off easily).
- In a small bowl, combine the milk and apple cider vinegar. Let it sit for a few minutes while you prep the rest.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the milk mixture, maple syrup, vanilla, oil, and apple sauce. Stir until just combined — don’t overmix!
- Gently fold in the berries. Be careful not to crush them too much.
- Divide the batter evenly between the 12 muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool on a wire rack — they are even better once cooled.
Notes
Search for a baking powder without aluminum; it is always better and fewer chemicals in our food.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe is a republish from January 2016.
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¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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