Vegan Cranberry Muffins
Vegan Breakfast Cranberry Muffins (Moist & Delicious!)

Vegan Breakfast Cranberry Muffins

With the boys starting Forest School, Breakfast has become even more special in our home. Lunch time is spent with their little circle of friends and Mama bear picks them up when lunch is all over and cleaned up. To make each morning special and send them on their way to hike, roll in mud, and chase each other around the woods, I like to bake special treats like this one!

Muffins and pancakes are probably are favorite morning treats. I find muffins to be so much easier than pancakes so I tend to make these a LOT more! These are moist, delicious, and oh so nutritious!

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Vegan Cranberry Muffins

The optional additions for this recipe are extra special. While these are perfect as is, it is very fun to add in some orange zest, crushed nuts, or even dried fruit! If you have them on hand, toss them right in!

Check out these other amazing baked treats!



Vegan Cranberry Muffins


What you will need for These Cranberry Breakfast Muffins:

Ripe Bananas




Vanilla Extract

Maple Syrup


Baking Powder & Soda

Sea salt


Fun Options:

Orange Zest

Vegan Chocolate Chips

Crushed Nuts


Vegan Cranberry Muffins

Vegan Cranberry Breakfast Muffins

These muffins will make any breakfast extra special for you family. Super moist, delicious and nutritious!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: beginner friendly, family friendly, kid approved
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 12
Calories: 98kcal


  • 1/2 cup Non-dairy Milk
  • 3-4 Ripe Bananas Pureed or mashed very well - Should fill 1 full cup
  • 1 tsp Vanilla Extract
  • 1/4 cup Maple Syrup
  • 1 cup Pastry Flour **See Notes for Wheat-Free Flour Options
  • 1/3 cup Rolled oats
  • 2 tbsp Hemp hearts
  • 1/2 tsp Cinnamon powder
  • 1/4 cup Cranberries
  • 1.5 tsp Baking Powder
  • .5 tsp Baking soda
  • .5 tsp Sea Salt


  • Preheat oven to 350F/175C. Prep a muffin tin.
  • Add the bananas and all wet ingredients (NOT the cranberries) to a blender and blend until smooth. Set aside.
  • Combine all of the dry ingredients together (except the cranberries) and mix well. Pour the blended mixture over the dry and mix well.
  • Fold the cranberries into the mixture.
  • Add equal amounts of the mixture to the muffin tin and bake for 18-19 minutes, until cooked through.
  • Remove from heat and let cool for 10 minutes.
  • I love to serve our muffins with morning tea or apple cider. They are delicious with vegan butter too (if you have some on hand!).


**If using spelt flour, please increase amount to 1 1/4 cups.


Sodium: 156mg | Calcium: 53mg | Vitamin C: 4mg | Vitamin A: 58IU | Sugar: 8g | Fiber: 1g | Potassium: 217mg | Calories: 98kcal | Saturated Fat: 1g | Fat: 1g | Protein: 2g | Carbohydrates: 22g | Iron: 1mg

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Vegan Cranberry Muffins

Vegan Cranberry Muffins