Dairy Free Vegan Cranberry Muffins
Bursting with tart cranberries and subtly sweet flavors, these Dairy-Free Vegan Cranberry Muffins are the perfect plant-based treat for breakfast, brunch, or on-the-go snacking! Made with simple pantry staples like almond milk, coconut oil, and apple cider vinegar for a light and fluffy texture, these muffins deliver all the comfort of a classic bakery recipe without any dairy or eggs. The bright cranberries add a refreshing zing, making them ideal for festive occasions or a quick morning pick-me-up. Ready in just 35 minutes, this easy recipe is a must-try for anyone seeking a vegan, dairy-free alternative that doesn’t skimp on flavor or quality.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Unsweetened almond milk
- 1 tablespoons Apple cider vinegar
- 0.25 cups Coconut oil, melted
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen cranberries, roughly chopped
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl or liquid measuring cup, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan 'buttermilk'.
Add the melted coconut oil and vanilla extract to the 'buttermilk' mixture. Stir to combine.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Be careful not to overmix — the batter should be slightly lumpy.
Gently fold in the chopped cranberries until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your fluffy and flavorful dairy-free vegan cranberry muffins!
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 374.8 g | 136% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 164.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 480 mg | 37% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 603 mg | 13% | |
*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.
