Moist Vegan Lemon Cranberry Muffins
Start your morning off right with these vegan Moist Lemon Cranberry Muffins. This recipe is sweet and tangy with a zing of fresh lemons and bright tart cranberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
Ingredients
- 2 cups of all-purpose flour (sub gluten-free if needed)
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2/3 cup of sugar + 2 tbsp
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1 tsp baking soda
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1 tbsp baking powder
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¼ tsp of sea salt
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1 ½ cup of fresh cranberries
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2 flax eggs (2 tbsp ground flax seed + 4 tbsp of water)
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¾ cup of unsweetened oat milk
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1/3 cup of canola oil
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3 tbsp lemon juice
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2 tsp lemon zest
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1 tsp vanilla extract
Instructions
- Preheat your oven to 400F. Mix ground flax seed and water together in a small bowl to make 2 flax eggs. Set aside.
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In a separate bowl combine the fresh cranberries with 2 tbsp of sugar. Toss until completely coated.
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In a large bowl, add flour, sugar, baking powder, baking soda and salt. Whisk until well combined.
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Make a well in the center of the dry ingredients. Pour in flax egg, oat milk, canola oil, lemon juice, lemon zest and vanilla extract. Using a spatula mix until both wet and dry ingredients are well combined.
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Once mixed gently fold in the sugared cranberries until they are evenly distributed.
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Spoon the batter into a non-stick or greased 12 muffin pans. Fill to about ¾ full.
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Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean when inserted into the center.
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Once the muffins have cooled remove from the pan to avoid soggy muffin bottoms. Nobody likes a soggy bottom!
Find it online: https://susancooksvegan.com/moist-lemon-cranberry-muffins/