Vegan Cranberry Cornbread Muffins (Oil-Free; GF Option)
User Reviews
5
Vegan Cranberry Cornbread Muffins (Oil-Free; GF Option)
Description
This recipe for Vegan Cranberry Cornbread Muffins blends medium grind cornmeal and all-purpose (or gluten-free) flour with leavening agents and fine salt. The wet ingredients include soy milk, apple cider vinegar for acidity, applesauce in place of oil, and maple syrup to add natural sweetness. Fresh or thawed cranberries are halved and folded into the batter, with additional sauce and reserved berries placed in the muffin centers and on tops for a vibrant appearance and tart contrast.
The muffins bake at 375°F until set and lightly golden, resulting in a moist yet firm crumb with pockets of juicy cranberry. These muffins can be sweet or tangy depending on the cranberry sauce used. The method also allows for variations such as adding chopped nuts or jalapeño for extra texture and flavor.
Storage guidance suggests refrigerating in an airtight container for up to five days or freezing for convenience. Alternatives to soy milk include almond or oat milk, helping accommodate dietary preferences. This combination yields a tender, flavorful muffin suitable as a breakfast item or snack.
Ingredients
- approx. ⅔ cup cranberry sauce see Notes; ready in 15 min!, homemade
- 1 ½ cups cornmeal medium grind
- ¾ cup all-purpose flour sub whole-wheat, if desired, unbleached or gluten-free
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 1 cup soy milk see Notes, plain, unsweetened
- 1 tablespoon apple cider vinegar
- ½ cup applesauce
- ⅓ cup maple syrup
- 1 cup cranberries fresh or frozen and thawed, halved
Instructions
- First, head over to this cranberry sauce recipe and make a batch (or a half batch if you don't want much leftover).
- Preheat the oven to 375 degrees F (190 C), and lightly spray a standard 12-cup muffin pan with oil or use muffin liners.
- In a mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a small bowl whisk together the milk, vinegar, maple syrup, and apple sauce. Pour wet ingredients into dry, and stir to combine. Fold in the halved cranberries, reserving a palmful for decorating the tops of the muffins.
- Spoon enough batter into each muffin cup to cover the bottoms. Then place about 1 ½ teaspoons of cranberry sauce in the center of each one. Evenly divide the remaining batter among the muffin pan so that the cranberry sauce is fully enclosed. Press the reserved cranberries into the tops of any muffins that look like they need a little color.
- Bake for 17 to 19 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing.
Notes
- The cranberry sauce can omit orange juice and zest for simplicity; use a splash of water instead.
- Sweeten cranberry sauce with maple syrup or organic cane sugar as preferred.
- Store cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Substitute soy milk with almond or oat milk if soy is not preferred.
- Consider adding chopped jalapeño to the batter for a spicy variation.
- Add chopped walnuts or pecans for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 238mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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