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Vegan Cranberry Cornbread Muffins (Oil-Free; GF Option)
5 from 24 votes

Vegan Cranberry Cornbread Muffins (Oil-Free; GF Option)

These Vegan Cranberry Cornbread Muffins combine cornmeal and flour with baking powder and baking soda for leavening, sweetened by maple syrup and enriched with applesauce and apple cider vinegar. Cranberries are incorporated both in the batter's center and tops, providing bursts of tartness and color. The muffins are oil-free, with a moist texture and balanced sweetness.

Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings: 12 muffins
Calories: 122 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. First, head over to this cranberry sauce recipe and make a batch (or a half batch if you don't want much leftover).
  2. Preheat the oven to 375 degrees F (190 C), and lightly spray a standard 12-cup muffin pan with oil or use muffin liners.
  3. 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.
  4. 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.
  5. 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

Calories 122kcal (6%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 1g (2%) Cholesterol 0mg (0%) Sodium 238mg (10%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 122

% 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.