Mulberry Muffins | Dairy, Sugar, Egg & Oil Free!

When you've decided to turn your diet plant-based, days like these happen...

I was going through all our food storage in my head when it hit me. No more blueberry muffins! Cue tears.

So I went on the hunt for a great recipe that was vegan, oil-free, and sugar-free. Man, those are hard to find. I finally settled on an interesting recipe, but it still wasn't perfect.

What follows is my own creation out of desperation.

Ya hear that? I was desperate for muffins and I was pushed to make my own recipe. Scary!

But guess what? They are goooooood!

I was shocked when I pulled them out of the oven and dove in. Of course, they are pretty dense because of the limited amount of food items I was able to work with, but man they are tasty, fo' sho'.

The best part? I was able to use our delicious, handpicked mulberries from our backyard. Success!

** Below the recipe is the option to download a [free] copy to keep for yourself! **


  • 1 half-pint jar applesauce*

  • 1/2 tsp sea salt

  • 1/2 tsp cinnamon (optional)

  • 1/4 cup honey or sugar

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 1/2 cup coconut milk, unsweetened*

  • 2 cups flour

  • 1 Tbs baking powder

  • 1 cup mulberries, fresh or frozen*


  • I used home-canned applesauce in half-pint jars. Otherwise, you can use 3/4 cup applesauce of your choice OR 1/2 cup applesauce + 1/2 banana

  • You could probably use almond milk instead of coconut milk, but I didn't try that. Should work though!

  • Any berry you prefer is fine, just make sure if you're using a larger berry that it's chopped up in smaller pieces about the size of a blueberry. Also, you can use up to 2 cups of berry depending on preference.


  1. If using frozen berries, rinse until thawed.

  2. Mix together first 7 ingredients. Then add in flour and baking powder. Combine well. Fold in the berries until just combined. Mulberries are super sensitive, so you will get some color incorporation in your batter. Don't sweat it!

  3. Bake at 350 degrees F for roughly 30 minutes or until toothpick comes out clean.

  4. Allow the muffins to cool in the pan before removing, or else they will collapse. Patience!