Dairy Free Vegan Cranberry Muffins
Bursting with tart cranberries and subtly sweet flavors, these Dairy-Free Vegan Cranberry Muffins are the perfect plant-based treat for breakfast, brunch, or on-the-go snacking! Made with simple pantry staples like almond milk, coconut oil, and apple cider vinegar for a light and fluffy texture, these muffins deliver all the comfort of a classic bakery recipe without any dairy or eggs. The bright cranberries add a refreshing zing, making them ideal for festive occasions or a quick morning pick-me-up. Ready in just 35 minutes, this easy recipe is a must-try for anyone seeking a vegan, dairy-free alternative that doesn’t skimp on flavor or quality.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Unsweetened almond milk
- 1 tablespoons Apple cider vinegar
- 0.25 cups Coconut oil, melted
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen cranberries, roughly chopped
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate bowl or liquid measuring cup, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan 'buttermilk'.
Step 4
Add the melted coconut oil and vanilla extract to the 'buttermilk' mixture. Stir to combine.
Step 5
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Be careful not to overmix — the batter should be slightly lumpy.
Step 6
Gently fold in the chopped cranberries until evenly distributed throughout the batter.
Step 7
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy your fluffy and flavorful dairy-free vegan cranberry muffins!
Nutrition Facts
| Serving size | (1023.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2157.4 |
| Total Fat 65.4g | 0% |
| Saturated Fat 49.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2050.3mg | 0% |
| Total Carbohydrate 374.8g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 164.0g | |
| Protein 27.5g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 480.4mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 602.6mg | 0% |
Source of Calories