2 c. white whole wheat flour

1 c. sugar substitute (I use Splenda)

1 T. baking powder

1/2 t. baking soda

1/4 t. salt

0.5 oz. chopped tarragon

1 c. unsweetened oat milk

1/2 c. canola oil

1 t. vanilla extract

4 t. egg replacer (equivalent to 2 eggs)

1/4 c. water

1 1/2 c. frozen blackberries

Preheat oven to 375 degrees F.

Cook the frozen blackberries until soft. Allow to cool and thicken. Add some cornstarch if necessary to achieve the desired consistency (runny, but not liquid-y)

Mix together the dry ingredients (flour, sugar substitute, baking powder, baking soda and salt) in a large bowl. Add the chopped tarragon and stir to coat.

Combine the wet ingredients (oat milk, canola oil, egg replacer, water and vanilla) in a large measuring cup. Pour into the dry ingredients and mix until well combined. Pour the blackberry mixture over top and stir just until you get a swirled effect – do not fully incorporate.

Spoon into muffin tins lined with muffin papers and bake for 20-25 min. Remove from the oven and let cool for 5 minutes before removing them from the muffin pan

FreshSimpleRecipes: Fluffy Mixed Berry Muffins

Yield:

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