These Blackberry Sunrise Skinny Muffins will leave you and your family feeling light and energized. Perfect paired with hot coffee or tea and a big bowl of fruit salad in the morning. Packed with antioxidants from sweet juicy blackberries – also fiber and protein – these muffins are a must-try for those mornings when you just want to feel healthy, energized, and satisfied!
These muffins are gluten-free, since I used Bob’s Red Mill Gluten-Free All Purpose Baking Mix. You can use a similar baking mix or sub with your favorite flour – whole wheat or buckwheat flour would be a nice touch, but white flour will work too. If you do use white flour, you may want to add a few more Tablespoons of it since white flour tends to be very silky and less hearty. You don’t want to be stuck with watery muffins.
Flavors. The flavors in these muffins are complex. Hearty wheat germ and nutty sunflower seeds combine with orange zest and sweet blackberry flavor. A dash of cayenne perks things up. And the hearty oats and rustic applesauce close out this muffin deal.
Why are they skinny? Well for one thing – each muffin is studded with about 3—4 plump giant blackberries. That means that nearly half the muffin is actually fruit! And we go light on the oil in the recipe – however if you’d like a more decadent muffin, you can boost the oil by a few tablespoons – and reduce the soy milk by the same amount. And all the nutrients in these muffins from the seeds, wheat germ, grains and fruit makes each muffin a nourishing treat that won’t leave you hungry and on a sugar high twenty minutes after you gobble one or two up.
Give these plump little muffins a try!
Blackberry Sunrise Skinny Muffins
vegan, makes about 20 small muffins – or 12 muffins and one small loaf
1 cup oats
1 1/2 Tbsp baking powder
1 3/4 cups flour or gluten free baking mix
3/4 tsp sea salt
3/4 cup wheat germ – unflavored
3/4 cup sunflower seeds
1/4 – 1/2 cup oil
1 Tbsp apple cider vinegar
3/4 cup sugar
1/2 cup applesauce
3/4-1 cup almond or soy milk
a few dashes of cayenne and/or ginger powder
1/4 tsp orange zest
2 cups fresh blackberries – washed/patted dry
*oil/milk – if using 1/4 cup oil, use 1 cup milk. If using 1/2 cup oil, use 3/4 cup milk
1. Preheat oven to 375 degrees.
2. Combine all the dry ingredients well.
3. Fold in the wet ingredients. Stir well. If you’d like to use a hand mixer – omit the oats and sunflower seeds and fold those in by hand last. Last step is to fold in about 1 1/4 cups of the blackberries. The rest of the blackberries will be hand dotted on each muffin. One per muffin.
4. Line your muffin tine – or spray with oil. Fill tins 1/2 – 3/4 full. Add one large blackberry to each muffin – squish it down right in the center so the berries are buried, yet still visible.
5. Bake for 18-20 minutes – or until edges begin to turn golden brown. Cool. Serve warm. Store in a sealed container for a few days or freeze for up to a few months.
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