These vegan cranberry muffins are light, moist and the perfect balance between sweet and tart. I’ve always loved the tart flavor of cranberries and they just scream holiday, so I decided to develop the ultimate recipe for a dairy-free, egg-free muffin starring this festive ingredient. Whether for breakfast, brunch, snack or dessert, make these perfect little muffins just once and they’re sure to become a seasonal favorite.
I’m hesitant to call these muffins healthy, but I will go as far as to say they’re healthy-ish. While anything with added sugar should be enjoyed in moderation, muffins are great because they’re meant to be less sweet than a true cake. I also add whole wheat pastry flour in addition to all purpose flour for a little extra fiber and a light texture. Removing dairy and animal products also increases the health factor, and so do the fresh cranberries which are packed with antioxidants. All in all, these are a delicious, easy and crowd-pleasing addition to any holiday table.
Vegan Cranberry Muffins
Servings: 10 Start to Finish: 45 minutes (+ cooling time)
1 tablespoon ground flax seed
1 cup fresh cranberries, cranberries cut into halves or fourths
1/3 cup + 2 tablespoons granulated sugar, divided
1 cup light coconut milk
1 teaspoon pure vanilla
1/2 cup coconut oil, softened or liquid
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1.5 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 425 degrees (F). Prepare a muffin tin tray with liners or grease muffin tins with oil.
Combine 1 tablespoon ground flaxseed and 3 tablespoons water in a small bowl, set aside. Combine cut cranberries with 1.5 tablespoons sugar, set aside. Combine coconut milk and vanilla, set aside. Whisk flours, baking powder and salt together, set aside.
In a mixing bowl, combine coconut oil and 1/3 cup sugar. Whisk until well combine and slightly fluffed, about 1 minute. Whisk in flax “egg”, then coconut milk mixture.
Using a wooden spoon, stir in flour mixture until just combined. The batter should be a bit clumpy, don’t over-mix. Gently fold in most of the cranberries, leaving some to sprinkle on top of muffins.
Transfer batter to 10 muffin tins. Top with remaining cranberries and sprinkle with remaining 1/2 tablespoon sugar.
Transfer muffins to oven and reduce temperature to 375 degrees (F). Bake for 26-28 minutes. Allow to cool for at least 20 minutes before enjoying.