Vegan Cranberry Muffins [Oil Free]
User Reviews
5
Vegan Cranberry Muffins [Oil Free]
Description
The Vegan Cranberry Muffins [Oil Free] recipe mixes wet ingredients including soy milk curdled with lemon juice, unsweetened applesauce, lemon zest, and vanilla with dry ingredients such as oat flour, rolled oats, coconut sugar, baking soda, baking powder, and salt. Fresh cranberries are gently folded in. The batter is scooped into muffin tins and baked until a toothpick inserted comes out clean, producing a lightly golden muffin that is moist but not oily.
These muffins have a tender crumb with the natural tartness of cranberries complemented by the brightness of lemon juice and zest. The oats add texture and whole-grain flavor. They can be enjoyed as a breakfast or snack option and store well at room temperature or chilled.
Allowing the muffins to cool in the pan before transferring to a rack helps maintain shape and texture. Avoid overmixing to keep them fluffy.
They keep for several days at room temperature in a sealed container, or longer in the refrigerator or freezer.
Ingredients
Wet Ingredients
- 1 cup soy milk
- ⅓ cup applesauce unsweetened
- 1 tablespoon lemon from approx. 1 large lemon, zest
- ⅓ cup lemon juice from approx. 1 large lemon
- 2 teaspoons vanilla extract pure
- 1.25 cups cranberries fresh
Dry Ingredients
- 150 grams oat flour approx. 1.5 cups
- 1 cup rolled oats
- ¼ cup coconut sugar or brown sugar, unrefined
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt sea salt
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners.
- Stir all the wet ingredients (except the cranberries) into a large bowl and let it rest for 5 minutes to curdle the soy milk. (See process shots above for a reference.)
- Once curdled, add all the dry ingredients and mix until combined without overmixing. Then fold in the cranberries.
- Divide the mixture between your 12 muffin tins and bake for 24-25 minutes, or until a toothpick inserted into the center of a muffin comes out dry. Remove from the oven and let the muffin tray rest for 10 minutes before transferring them to a wire rack.
Notes
- Store muffins at room temperature up to 3-4 days in a sealed container or covered to prevent drying.
- Refrigerate for up to 6 days or freeze airtight for up to 3 months to prolong freshness.
- Use fresh or active baking powder for proper rise; older baking powder may lose effectiveness.
- Mix batter until just combined to avoid tough muffins; small lumps are okay.
- Let muffins cool at least 10 minutes in the pan before moving to a wire rack for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 97cal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Sodium | 182mg | 8% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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