I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

orange blackberry muffins

orange blackberry muffins

Everybody needs a good muffin recipe in their life… and one that’s healthy is just a bonus.  There’s nothing like baking up a fresh batch of muffins and eating them fresh out of the oven.  Whether it be banana bread, chocolate chip, blueberry or lemon poppy seed, I don’t think I’ve ever met a muffin that I didn’t like.  But who has, right??  

I’ve never been the biggest blackberry fan—not that I disliked them or anything, but strawberries, raspberries, and blueberries have always been my staples—but I was at my parents’ house the other day and they had some blackberries sitting out and I started eating them and got a little inspired. 

I thought it would be nice to bake up some fresh blackberry muffins, instead of blueberry for a change.  They’re so tart, but still slightly sweet and refreshing, that I thought they’d go so well with the citrusy tartness from some orange zest and juice.  These deliciously fresh and vibrant muffins are vegan, gluten-free and refined sugar free so you won’t even feel guilty about devouring them up!  They’re delicious enough for dessert and healthy enough for breakfast.  And did I mention how easy they are to make??  Seriously, #winning!

Servings Prep Time Cook Time Total Time
10 10 mins. 15 mins. 25 mins.


  • 2 tablespoons chia seeds + 1 tablespoon water
  • 1/2 cup coconut oil
  • 3 tablespoons agave
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons orange zest
  • 1/8 cup orange juice
  • 1 cup old fashioned rolled oats
  • 1 cup quinoa
  • 2 cloves
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 cup almond milk
  • 1/2 cup blackberries
  • Turbinado sugar for sprinkling, optional


  1. Preheat oven to 425 degrees and line a muffin tin with papers or grease with either coconut oil, vegetable oil or cooking spray. 
  2. Combine chia seeds and water in a small bowl.  Stir together and set aside.  Let rest for about 10 minutes.
  3. In a medium mixing bowl, combine coconut oil, agave, maple syrup, vanilla extract, orange zest, orange juice and chia mixture.  Whisk together until everything is combined. 
  4. Place oats, quinoa and cloves in a blender and blend on high until ground into a powder.  Add cinnamon and baking powder and pulse a few times until incorporated.
  5. In a few batches, stir the dry mixture and almond milk into the wet ingredients (starting with the dry mixture and alternating between the two). 
  6. Fold in the blackberries. 
  7. Spoon batter into muffin tin and sprinkle a small spoonful of turbinado sugar onto each one. 
  8. Bake for approximately 15 minutes, or until golden brown and a toothpick inserted into the middle comes out clean. 
  9. Remove from oven and let rest, in the pan, for 10-15 minutes, until cool enough to handle.  Then transfer to a cooling rack to cool completely. 
  10. Enjoy!

Toddler Tip:

Let your toddler whisk together the wet ingredients, fold in the blueberries and sprinkle sugar on top of the muffins!

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