Dairy-Free Cranberry Muffins
Bursting with tart cranberries and a hint of citrusy orange zest, these Dairy-Free Cranberry Muffins are a healthy and indulgent treat perfect for any time of day. Made with wholesome ingredients like unsweetened applesauce, maple syrup, and coconut oil, these muffins skip the dairy without compromising on flavor or texture. Warm spices like cinnamon and nutmeg complement the natural sweetness, while fresh cranberries add a pop of vibrant color and a delightful tang. With just 15 minutes of prep time, these muffins are easy to whip up and ideal for holiday brunches, midday snacks, or anytime you crave a bakery-quality treat that's both dairy-free and delicious. Serve them warm or at room temperature for a truly satisfying bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 large Eggs
- 0.5 cup Coconut oil
- 0.5 cup Unsweetened applesauce
- 0.75 cup Maple syrup
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh cranberries
- 1 tablespoon Orange zest
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In another bowl, beat the eggs. Then, add melted coconut oil, unsweetened applesauce, maple syrup, and vanilla extract, mixing well until all wet ingredients are combined.
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Fold in the fresh cranberries and orange zest, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your delightful dairy-free cranberry muffins.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 404.4 g | 147% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 185.9 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 157 mg | 12% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
