Easy Healthy Vegan Cranberry Lemon Muffins
Sweet with a hint of lemon, these vegan cranberry-lemon muffins are tender, moist, and surprisingly oil-free.
Ingredients
- 1 cup/120g whole-grain spelt flour
- 1 cup/100g of oat flour
- 1/2 cup/50g shredded unsweetened coconut
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 lemon zested plus juiced
- 1/4 tsp sea salt
- 1/2 cup/60g dried cranberries
- 1 cup/246g plain or vanilla non-dairy yogurt
- 1/3 cup/81g plain non-dairy milk
- 1/2 cup/170g pure maple syrup
Instructions
- Preheat the oven to 360F/180C.
- In a large bowl, combine the spelt flour, oat flour, coconut, baking powder, baking soda, cranberries, salt, and lemon zest. Mix well. In another bowl, whisk together the yogurt, maple syrup, milk, and lemon juice.
- Add the wet mixture to the dry, and stir through until just combined. Scoop into a muffin tray with muffin liners (parchment liners work well), filling 12. Bake for 19-22 minutes, until set and golden. Remove and let cool in the muffin pan for a few minutes, then transfer to a cooling rack to cool completely.
Notes
The muffins will keep well inside an air-tight container at room temp for up to 5 days!
Oat flour: It's super easy to make your own, simply add oats to your blender, and blend until a fine powder. Should take a minute!
Oat flour: It's super easy to make your own, simply add oats to your blender, and blend until a fine powder. Should take a minute!
Nutrition
Serving: 1muffinSugar: 12.1gFiber: 2.5gCalories: 203kcalSaturated Fat: 2gFat: 5.2gProtein: 3.4gCarbohydrates: 56.6g
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