Vegan Triple Berry Muffins

These triple berry muffins are perfect for summertime – a soft, cakey muffin with pops of sweet berries, and HUGE like from a bakery! These beauties are sweetened naturally, vegan, and can be gluten free.

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Happy almost Friday!! I can’t believe tomorrow is the last day of summer school. I also have a wedding to go to for one of Joe’s work friends. Excited to have a relaxed, laid back final weekend with my guy before we’re married! Then Monday morning I’m heading back to Columbus for my last dress fitting and I’ll be there until the wedding, helping my mama with last minute stuff. I still can’t believe how fast this summer is going by…I know everybody says that, but I think with all of the wedding festivities going on this summer has felt especially fast. But how perfect are these vegan triple berry muffins for the 4th of July?!

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Muffins are like the less glamorous, under appreciated sister of the cupcake. When it’s time for an indulgent dessert, you know I LOVE a good cupcake (see these, these, these, and THESE), but muffins are such a fun, special breakfast. And these muffins, I just love them. Reason one, they are HUGE! Sometimes mini is fun, but in this case I wanted to go big. I used a jumbo muffin pan, which has just six cups rather than twelve, so they’re massive.

I also wanted these vegan triple berry muffins a little larger so that I could stuff them with as many juicy, sweet berries as possible. The bright berries not only give beautiful color to these giant, bakery style muffins, but they provide fabulous pops of sweet, tart juiciness with each bite.

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Making these vegan triple berry muffins couldn’t be easier – the batter comes together in just one bowl. It’s a base of oat flour and coconut flour. The oat flour gives a slightly nutty flavor, as well as a huge dose of healthy and satisfying fiber. The coconut flour keeps them soft and gives them a great cake-y texture. I also added a flax egg because flax is not only amazing for you health-wise, but it adds a little bit more texture, too. I can’t express my love for flax enough! So versatile and adds such great depth of flavor to recipes. Try it!

Next is some date paste to sweeten, a little bit of unsweetened applesauce for more softness and moisture, and some almond milk to bring the batter together. One bowl, less dishes, delicious HUGE muffins…such a win.

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Once the batter has come together, I split it into my jumbo muffin pan (obviously you could use a regular size muffin pan, too, just watch the baking time!). I thought about folding the berries into the batter before it went into the pan, but I didn’t want the berries to burst and give the batter a not so pleasing color.  Instead, I added the berries individually to each muffin by pressing them in gently, and placing a few right on top.

Into the oven they go, and I made the berry sauce for on top! It’s totally optional, but I love the color and even more powerful berry flavor it added. The sauce is simply frozen berries blended up with a little bit of water. If you find you want the sauce a little sweeter, just throw a date or two in. Look at that color!!

These vegan triple berry muffins are impressively large and just as incredible in flavor. The perfect special 4th of July breakfast or snack!

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Triple Berry Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 6 jumbo muffins


  • 1 1/2 c whole grain rolled oats, ground into flour
  • 1/2 c coconut flour
  • 1 flax egg (1 tbsp ground flaxseed with 3 tbsp water in a small bowl, set in fridge for 15 minutes before use)
  • 1/2 c date paste (I used about 8 medjool dates blended with 1/2 c water)
  • 3/4 c almond milk
  • 3/4 c unsweetened applesauce
  • Fresh berries
  • 3/4 c mixed berries
  • 1/4 c water


  1. Preheat the oven to 350 degrees.
  2. To make the muffins, mix all the ingredients except berries. Place 3-4 berries gently into each muffin cup once the batter is in the pan.
  3. Bake the muffins for 25 minutes.
  4. Blend 1/2 c mixed berries with 1/4 c water and drizzle berry sauce on top of cooled muffins.