Gluten-Free Vegan Cranberry Muffins

A halved gluten-free vegan cranberry muffin on a marble background

Gluten-Free Vegan Cranberry Muffins

These Gluten-Free Vegan Cranberry Muffins are moist and fluffy, and filled with juicy, tart-sweet cranberries.

Course Breakfast, Dessert

Cuisine American

Keyword gluten-free cranberry muffins, gluten-free vegan muffins, vegan cranberry muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 220kcal

Author Rhian Williams

Ingredients

60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
2 tablespoons (2 tablespoons) lemon juice *
8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
1 teaspoon (1 teaspoon) vanilla extract
Pinch salt
150 g (1 ¼ cup) ground almonds (almond meal) **
150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)
120 g (1 cup) dried cranberries (soaked in cold water overnight or in hot water for 10 minutes) ***

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Drain the cranberries, add them to the batter and mix in gently.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
These muffins taste best eaten on the day they’re made, but keep for a few days.

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the muffins fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can alternatively use almond flour.

***Or you can soak them overnight in orange juice, apple juice or any liquor of choice, such as brandy or sherry.

Nutrition