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perfect vegan cranberry muffins

The Perfect Vegan Cranberry Muffins

There’s nothing worse than getting all of your ingredients together for a DELICIOUS looking recipe only to finish 45 minutes later (because baking with kids is hard enough already, let alone when they want to help every step of the way) and take a bite into the driest, most disgusting muffins ever.

Healthy food doesn’t have to suck. I promise. At least….not with these Perfect Vegan Cranberry Muffins!

The moisture in this recipe comes from good ol’ soy/coconut or whatever non-dairy type of yogurt you choose. I really like a vanilla soy yogurt in this recipe but you can use any unsweetened yogurt as well. This will make the muffins absolutely delicious.

Moist Vegan Cranberry Muffins

I am a big fan of “less is more” in recipes but I do regret not adding in more cranberries to these lovely ladies. Next time I will add in another handful!

If you are not a big cranberry fan, you can opt to substitute for anything else your heart desires. Chocolate works every single time (or you can do both), nuts, seeds, raisins, or even fresh berries like blueberries, strawberries, raspberries or even black berries. The options are endless.

Silicone Muffin Pan

If you follow our blog/social media pages, you know how much I love our silicone baking mats so when I was shopping for a muffin tin, I made sure to go with silicone as well. These are just magical. Nothing sticks inside, you can easily pop the muffins out by flipping the bottom up, and you will never have to deal with a rusty muffin tin again. I highly recommend these for anyone who is looking for a new muffin tin. If you already have a muffin tin, keep it and just get some silicone muffin liners!!

Moist Vegan Cranberry Muffins

The Perfect Vegan Cranberry Muffins

These are the perfect breakfast or dessert choice for the entire family!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy breakfast, kid approved, vegan snacks
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 128kcal


  • 1 cup all purpose flour
  • 1 cup rolled oats blended into a flour
  • 1/2 cup coconut shreds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup dried cranberries
  • 1 cup vanilla vegan yogurt
  • 1/3 cup non-dairy milk sweetened or unsweetened
  • 1/2 cup maple syrup


  • Preheat oven to 350F/175C.
  • You will need two bowls: One for the wet ingredients and one for the dry ingredients. Once each are well mixed, go ahead and add the wet to the dry and mix again.
  • Fill the muffin pan with the mixture. I like to use a silicone muffin pan to avoid using oils or parchment paper. If using a traditional muffin pan, be sure to grease or line with parchment paper.
  • Bake for 20 minutes. Let sit for 5-10 minutes before serving.


**These will last in the refrigerator for 5 days. 
**This recipe was inspired by the AMAZING Dianne Wenz from Diane's Vegan Kitchen. Try her recipe....it'll blow your socks off. 


Calories: 128kcal | Carbohydrates: 25.62g | Protein: 4.04g | Fat: 1.1g | Saturated Fat: 0.33g | Cholesterol: 1.09mg | Sodium: 107.57mg | Potassium: 142.34mg | Fiber: 1.18g | Sugar: 11.24g | Vitamin A: 36.69IU | Vitamin C: 0.47mg | Calcium: 79.79mg | Iron: 0.87mg
Moist Vegan Cranberry Muffins

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