Vegan Cranberry Muffins | TastyBits
Are you a fan of breakfast muffins? If so, you’re going to want to try this vegan cranberry muffins recipe. These muffins are free of wheat, egg, dairy and nuts. Making them the perfect breakfast treat for anyone suffering from food allergies.
Ingredients
- 1 ½ cups all-purpose Gluten-free flour
- ¾ cup cane sugar whisked with 1/4 cup of warm water add more if needed
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon of baking soda
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 3 tablespoons of Organic unsweetened applesauce
- 1/3 cup oat milk
- 3 teaspoons egg replacer whisked with 4 tablespoons warm water
- 2 teaspoons vanilla extract
- 1 cup chopped dried cranberries or blueberries
Instructions
- 1. Preheat the oven to 350 degrees. Line 12 standard-size muffin cavities with paper liners.
2. In a large bowl, mix the flour, cane sugar and warm water mixture, cinnamon, baking powder, baking soda and salt. Add the oil, oat milk, vanilla extract, applesauce, egg replacer and warm water mixture, and mix until well combined. Fold in chopped cranberries. The batter will be nice and moist.
3. Scoop ¼ cup of batter into each muffin liner. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Enjoy with tea or coffee!
Notes
I have outlined the recipe and steps used to create light, fluffy, moist, and flavorful Vegan Cranberry Muffins. This recipe is wheat, dairy, egg and nut free. Making them the perfect recipes for toddlers, teens and adults who suffer from food allergies.