Boysenberry Black Walnut Muffins


  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ cup light brown sugar
  • ¼ cup granulated sugar, plus more for sprinkling
  • 2 large eggs plus 1 egg yolk
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened applesauce
  • ½ cup almond milk
  • 1 ½ tsp vanilla extract
  • 1 ½ cups boysenberries
  • ¾ cup black walnuts, chopped

Cooking Instructions:

  1. Preheat the oven to 350F. Grease a muffin tin or line with paper liners and set aside.
  2. Combine dry ingredients (flour, less 2 TB, sugars, baking powder, baking soda, salt and cinnamon) in a large bowl and stir together until well mixed.
  3. In a separate bowl, whisk the eggs, milk, oil, vanilla and applesauce until well combined.
  4. Pour wet ingredients into dry and stir until just combined.
  5. To the berries, add the remaining 2 TB of the flour and coat well (this keeps them from bunching or sinking)
  6. Fold in berries and walnuts.
  7. Pour batter into greased muffin tins (about a heaping ¼ cup of batter to each and bake for 18-23 minutes or until a tester comes out clean.
  8. Allow muffins to cool for at least fifteen minutes in the muffin tin. Remove, and allow them to finish cooling on a cooling rack.

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