It’s getting towards the end of the year, do you know what that means? Cranberries and apples are in season – so let’s take advantage of that with this muffin recipe! Of course, these aren’t your traditional muffins. This recipe is 100% plant-based, and it’s also gluten-free. Yet, the muffins are soft, moist, and super-satisfying. And last but not least, absolutely mouthwatering!
But guess what? We can’t take the credit for this recipe. In fact, you can thank my Mum for these fantastic muffins. They’ve been a family favorite ever since she created the recipe! Therefore, these delicious Cranberry Apple muffins come all the way from Australia. We like to think they bring some Aussie sunshine to brighten your day?
So how can these muffins be so amazing with no eggs or dairy? Well, never underestimate the power of plants. This recipe is gluten-free because it uses almond flour. This option not only avoids the wheat but also adds healthy fats that replace butter. Almonds also pack plenty of protein – so you’ll find these muffins are more satisfying than your regular baked treat.
There’s also no need for eggs because we use the binding power of ground flaxseed. Furthermore, the grated apple keeps the muffin moist and sweet. And to round out the flavor, the cranberries add a fun pop of tartness. Be sure to use fresh cranberries, because frozen ones will be mushy, not juicy.
Yes, it’s true – you can get all of that with just fruits, nuts, and seeds! It ain’t hard to be vegan.
Pro tip: you can swap out the cranberries for fresh blueberries to put another spin on this recipe.
How to make Cranberry Apple Muffins
The best part about these muffins is all the juicy cranberry and apple flavors! But the second-best thing is how crazy-easy they are to make! The only equipment you need is a bowl, chopping knife, mixing spoon, grater, and a muffin tin.
As for the baking technique, well – check it out:
- Grate the apple (this is the toughest step ?).
- Mix 3 tablespoons of ground flaxseed with 9 tablespoons of water and set aside while you prepare everything else (this is the next toughest step ?).
- Put all the ingredients (wet and dry) in a bowl.
- Mix everything until it’s combined.
- Line the muffin tin with 12 paper muffin/cupcake baking cups, then divide the muffin batter evenly between them.
- BAKE! For 20 minutes at 350F / 180C.
Not going to eat the whole batch of muffins in one sitting? No problem! This recipe freezes really well. So don’t be afraid to prep muffins for the entire week! Just pop them in the microwave for 30 seconds when you’re ready to eat (don’t even worry about thawing)!
Alternatively, Cranberry Apple muffins will keep in the fridge for 2-3 days. When you’re ready, warm them in the microwave for 20 seconds and munch away! They are the ultimate grab-and-go breakfast or snack.
Did you try this Cranberry Apple muffin recipe? If you did, let us know what you think with a comment and a rating! Every bit of feedback helps make the blog even better.Print
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