Moist Vegan Cranberry Muffins
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5 from 1 vote

The Perfect Vegan Cranberry Muffins

These are the perfect breakfast or dessert choice for the entire family!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy breakfast, kid approved, vegan snacks
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'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