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5
from 1 vote
Vegan Cranberry Breakfast Muffins
These muffins will make any breakfast extra special for you family. Super moist, delicious and nutritious!
Prep Time
5
mins
Cook Time
18
mins
Total Time
23
mins
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Keyword:
beginner friendly, family friendly, kid approved
Servings:
12
Calories:
98
kcal
Ingredients
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
Instructions
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!).
Notes
**If using spelt flour, please increase amount to 1 1/4 cups.
Nutrition
Sodium:
156
mg
|
Calcium:
53
mg
|
Vitamin C:
4
mg
|
Vitamin A:
58
IU
|
Sugar:
8
g
|
Fiber:
1
g
|
Potassium:
217
mg
|
Calories:
98
kcal
|
Saturated Fat:
1
g
|
Fat:
1
g
|
Protein:
2
g
|
Carbohydrates:
22
g
|
Iron:
1
mg