The Perfect Vegan Cranberry Muffins
There’s nothing worse than getting all of your ingredients together for a DELICIOUS looking recipe only to finish 45 minutes later (because baking with kids is hard enough already, let alone when they want to help every step of the way) and take a bite into the driest, most disgusting muffins ever.
Healthy food doesn’t have to suck. I promise. At least….not with these Perfect Vegan Cranberry Muffins!
The moisture in this recipe comes from good ol’ soy/coconut or whatever non-dairy type of yogurt you choose. I really like a vanilla soy yogurt in this recipe but you can use any unsweetened yogurt as well. This will make the muffins absolutely delicious.
I am a big fan of “less is more” in recipes but I do regret not adding in more cranberries to these lovely ladies. Next time I will add in another handful!
If you are not a big cranberry fan, you can opt to substitute for anything else your heart desires. Chocolate works every single time (or you can do both), nuts, seeds, raisins, or even fresh berries like blueberries, strawberries, raspberries or even black berries. The options are endless.
The Perfect Vegan Cranberry Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup rolled oats blended into a flour
- 1/2 cup coconut shreds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup dried cranberries
- 1 cup vanilla vegan yogurt
- 1/3 cup non-dairy milk sweetened or unsweetened
- 1/2 cup maple syrup
Instructions
- Preheat oven to 350F/175C.
- You will need two bowls: One for the wet ingredients and one for the dry ingredients. Once each are well mixed, go ahead and add the wet to the dry and mix again.
- Fill the muffin pan with the mixture. I like to use a silicone muffin pan to avoid using oils or parchment paper. If using a traditional muffin pan, be sure to grease or line with parchment paper.
- Bake for 20 minutes. Let sit for 5-10 minutes before serving.
Notes
Nutrition
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