The best vegan sugar-free mixed berry muffins

These absolutely delicious sugar-free mixed berry muffins are ideal as 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 recipe for sugar-free vegan mixed berry muffins 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?

ingredienst in different bowls for blueberry muffins

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 almond milk, oat milk or the milk of your choice.
  • 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, sawflower or coconut oil. I prefer to usse an oil with neutral tasting flavor.
  • Applesauce. 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 muffins with a mix of your favorite berries or just one type, like frozen blueberries or frozen strawberries. I love the combination of flavors. Quick note here, you can also use fresh strawberries or over ripe berries.
closeup of frozen 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 when done let them cool on a wire rack.

sugarless muffins before baking

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 they 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:

Here is the recipe, for these berry sugarless muffins and hope you like them. If you do, please share a picture of your muffins on Instagram or Facebook so we can all see your creation. If you are going to make this recipe later, save it on Pinterest.

Berry sugarless muffins

These sugar-free berry muffins are made with a mix of frozen berries and sweetened with maple syrup. They are perfect for breakfast or a little pick-me-up afternoon snack.
5 de 3 votos
Prep Time 15 mins
Cook Time 20 mins
0 mins
Total Time 35 mins
Course Baked goods
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • Mixing bowls
  • 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
  • cup mixed berries frozen or raw

Instructions
 

  • 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.

Notes

Buy the best flour you find. I buy unbleached and whole wheat.
Search for baking powder without aluminum, it is always better and less chemicals in our food.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 2mgSodium: 199mgPotassium: 112mgFiber: 1gSugar: 11gVitamin A: 43IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword blueberry muffin, plant based muffins, salad with strawberries, vegan baked goods

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

This recipe is a republish from January 2016.

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Silvia Martinez

5 stars
I usually feel like a berry cake for my birthday as well. I love using maple syrup as well. Delicious!

Denise Browning

5 stars
Great for breakfast at home and also to transport to work.

Enriqueta Lemoine

5 stars
A mí también me encanta usar las frutas congeladas cuando voy a hornear… esta receta… me la llevo Ale…

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