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Vegan Cranberry Muffins Recipe

Name: Vegan Cranberry Muffins Recipe
Prep time: 15 min
Total time: 40 min
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/2 cup unsweetened applesauce; 1/2 cup unsweetened almond milk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 cup fresh cranberries, chopped; 1 tbsp all-purpose flour

American Cuisine Diet Vegan

How to make Vegan Cranberry Muffins ?

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serve: 12 muffins

Ingredients for Vegan Cranberry Muffins Recipe

#	Ingredients
1.	1 1/2 cups all-purpose flour
2.	1/2 cup sugar
3.	1 tsp baking powder
4.	1/2 tsp baking soda
5.	1/2 tsp salt
6.	1/2 tsp ground cinnamon
7.	1/2 tsp ground ginger
8.	1/4 tsp ground nutmeg
9.	1/2 cup unsweetened applesauce
10.	1/2 cup unsweetened almond milk
11.	1/4 cup vegetable oil
12.	1 tsp vanilla extract
13.	1 cup fresh cranberries, chopped
14.	1 tbsp all-purpose flour

Steps of Vegan Cranberry Muffins Recipe

#	Steps
1.	Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2.	In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
3.	In another mixing bowl, whisk together the applesauce, almond milk, vegetable oil, and vanilla extract until well combined.
4.	Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5.	In a small bowl, toss the chopped cranberries with 1 tablespoon of flour to coat them.
6.	Fold the cranberries into the muffin batter until evenly distributed.
7.	Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full.
8.	Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9.	Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10.	Serve and enjoy!

Tips:

To make these muffins even more festive, you can add a sprinkle of cinnamon or pumpkin pie spice to the batter before baking.
If you don't have fresh cranberries, you can use frozen cranberries (thawed and chopped) or dried cranberries instead.
Make sure not to overmix the batter, as this can result in tough, dense muffins.
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the muffins for up to 3 months.