Vegan Cranberry Muffins

Hello Everyone! It was my grandmothers birthday this week and as I bake on a weekly basis for the baking sale anyways (or...

Hello Everyone!

It was my grandmothers birthday this week and as I bake on a weekly basis for the baking sale anyways (oreo muffins recipe next week!) I thought I create some nice little muffins for her as well. These muffins taste not sweet at all. It is rather a natural sweetness that comes with them combined with a smooth sour taste from the cranberries. It is very great for spring because now one might feel for something fresh and fruity again and those muffins definitely fulfill that longing. 
So here we go!

  • 1 1/2 cups fresh or frozen cranberries, halved
  • 1 1/2 cups, plus 1 tablespoon Sarah's gluten free flour blend
  • 1/4 cup Bob's Red Mill gluten free oat flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 ripe bananas, mashed
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup So Delicious unsweetened coconut or almond milk
  • 1/4 cup grape seed or coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. In small bowl, coat cranberries with 1 tablespoon flour. Set aside.
  3. Sift together remaining flour, oat flour, baking powder, baking soda and salt.
  4. In large mixing bowl, mix mashed bananas with coconut sugar, applesauce, coconut milk, oil, maple syrup and vanilla extract. Add flour mixture and stir until combined. Fold in cranberries.
  5. Divide batter in prepared muffin tin. Bake muffins 15-18 minutes, until golden brown and center is set.
  6. Place muffins on cooling rack to cool completely. Store in airtight container.

Left: Measuring everything before hand 
Right: Lining my baking sheet again and (I already had it on) turn on the oven.

Left: Mixing all the liquids 
Right: Coating the cranberries

After adding the flour and combining the mixture with the cranberries. It smelled so good from that moment on.

Filling all the space ( about a tablespoon and a half in each little paper thingy) and putting them straight into the oven for 25 minutes (until the toothpick comes out clean again) 

This is what they looked like. I baked them until they were golden.

This is the lovely muffin again that tasted like gods heaven and that I desperately want to be having again. I recommend them a lot and hope you will make these again! 
Send me photos if you do!

Until next time.

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