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
- 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.
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