Vegan Cranberry Muffins

By Sheila Wrede | December 20, 2018 | Comments Off on Vegan Cranberry Muffins
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Vegan muffins are dairy and egg free but not gluten free. You can substitute your favorite flour to make them gluten free.

  • To prep

    20 min

  • To cook

    18 min

  • Level

    Easy

  • Servings

    Makes 12 muffins
  • 1.5 cups all purpose flour
  • 1/4 cup coconut sugar (or use 1/4 cup brown sugar)
  • 2 to 3 tablespoons of Lakanto/Monkfruit (or 1/2 cup white sugar)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup coconut oil
  • 1 large banana or 2 apple bananas, mashed
  • 1/3 cup almond milk
  • 1/2 teaspoon almond or vanilla extract
  • 1 cup fresh cranberries, rinsed
  • Crumb topping
  • 1/3 cup all purpose flour
  • 1/3 coconut sugar or cup brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 cup coconut oil

Method

    1. Preheat oven to 400 degrees
    2. Grease muffin cups or line with paper or silicone liners
    3. Combine flour, sugars, salt, baking powder, cinnamon and nutmeg
    4. Add in almond milk, mashed bananas, coconut oil, and cranberries. Stir to moisten
    5. Prepare crumb topping by combining crumb topping ingredients in a separate bowl
    6. Spoon batter into muffin pan and add topping onto each muffin
    7. Bake for 18-22 minutes in the preheated oven