These absolutely delicious sugar-free mixed berry muffins are ideal for a weekend breakfast or brunch. Wholesome and healthy, with strawberries, sweet cherries, and blueberries.
about this recipe
The best part about making your own muffins, besides how delicious they are, is that you can make them as healthy or unhealthy as you like, depending on what ingredients you use.
This sugar-free vegan mixed berry muffin recipe is made with all-natural and minimally processed ingredients, so you can enjoy the health benefits of berries without any added sugars.
Why make sugarless berry muffins
Did you know that berries are packed with nutrients, including fiber, potassium, and vitamin C? And did you know they make some of the best muffins?
This is the perfect and delicious sugar-free recipe to replace your sugary treats and a perfect way to enjoy the best of both worlds, don’t you think?
Healthy benefits of berries
Berries are packed with antioxidants and other healthy compounds. They’re also among nature’s best sources of fiber, which is essential for a healthy digestive system.
In addition, berries have higher levels of antioxidants than many other fruits, including oranges and apples—and their juice has even more. So adding some fresh or frozen berries to your morning smoothie or yogurt bowl is a great way to pack in these disease-fighting nutrients.
Ingredient notes for the sugar-free muffins
- Plant-based milk. You can use almonds, oat, or the milk you choose.
- Maple syrup. These berry sugarless muffins are made with berries and sweetened with maple syrup. Try to always buy the best maple syrup you can afford, read the label and look for 100% maple syrup.
- Vegetable oil. You could use avocado, safflower, or coconut oil. I prefer to use an oil with a neutral-tasting flavor.
- Apple sauce. Feel free to substitute with a mashed banana or pear pure. I use storebought or homemade purée.
- Frozen berries. Here is the fun part of the recipe. You can make this sugarless berry muffin with a mix of your favorite berries or just one type, like frozen blueberries or frozen strawberries.
- I love the combination of flavors. A quick note here, you can also use fresh strawberries or over-ripe 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.
Some tips and tricks about these healthy muffins
These muffins are perfect for those times when you feel you need something sweet (normally, for me is during the afternoon, before dinner), but you do not want to go overboard with sugar. They are super easy to prepare and keep well for a couple of 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 in the microwave.
Serve with a drizzle of maple syrup if you want them a bit sweeter; you could also make a lemon glaze or serve them with berry chia jam, and why not a little vegan butter?
Other recipes that you may like:
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Berry sugarless muffins
- Muffin tin
- Preheat oven to 350 ° F
- Prepare a muffin pan with 12 paper slips.
- Measure the cup of milk and put the teaspoon of apple cider vinegar and set aside.
- In a large bowl, place the flour, baking powder, baking soda and salt. Mix well.
- Add milk, maple syrup, vanilla, oil and apple puree. Mix well until everything is perfectly well integrated.
- Add the berries and mix with care not to smash them.
- Divide the mixture among the 12 muffins in the pan and bake for 20 minutes or until a toothpick comes out clean.
Search for a baking powder without aluminum; it is always better and fewer chemicals in our food.
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.