Cranberry Muffins (Gluten-Free & Vegan)
Prep Time
20 mins
Cook Time
30 mins
Servings: 12
Calories: 154 kcal
Ingredients
- 3/4 cup Bob's Red Mill Natural Almond Flour
- 1/2 cup Nutiva Vanilla Organic Plant Protein Powder
- 1/2 cup Sproud Plant-Based Milk
- 1 tsp. Bragg Apple Cider Vinegar
- 1-1/2 tsp. baking soda
- 1/2 cup applesauce
- 1 Tbsp. MCT oil
- 1/4 cup Nutiva Organic Coconut Oil with Buttery Flavor
- 3 Tbsp. maple syrup
- 1/4 cup Nutiva Coconut Sugar
- 1/2 tsp. Redmond Salt
- 1 Tbsp. SunButter Sunflower Butter
- 3/4 cup cranberries
- 2 Tbsp. Bob’s Red Mill Flaxseed Meal
- 2 Tbsp. filtered water
Instructions
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Preheat oven to 375 degrees F. Line 12-cup muffin pan with paper cups.
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In small cup, mix flaxseed meal and water together until well combined. Let sit 10 minutes until gel forms. Set aside.
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In separate bowl, mix plant milk, vinegar and baking soda until well combined. Set aside.
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In large bowl, whisk together MCT oil, coconut oil, maple syrup, SunButter, coconut sugar, apple sauce and flaxseed mixture.
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Add plant milk mixture and stir well with wooden spoon.
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Add sea salt, protein powder and almond flour and mix.
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Stir in cranberries.
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Pour batter evenly among 12 baking cups and bake for 30 minutes or until golden brown and toothpick comes out dry.
Recipe Notes
Add the ingredients to your cart and get baking!
Nutrition Facts
Cranberry Muffins (Gluten-Free & Vegan)
Amount Per Serving
Calories 154
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Sodium 189mg8%
Potassium 41mg1%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 5g10%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.