Go Back
–+ servings
Vegan Cranberry Muffins
Print Recipe
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 Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: beginner friendly, family friendly, kid approved
Servings: 12
Calories: 98kcal

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: 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