Dairy-Free Vegan Cranberry Muffins
These are wonderfully moist, healthy muffins perfect for vegans, or for those who, like me, are carnivores who are allergic to milk protein. It is 100% non-Dairy, and low in fat.
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READY IN: 35mins
YIELD: 13 Muffins
UNITS: US
INGREDIENTS
Nutrition- 2cups white flour
- 3teaspoons baking powder
- 1⁄2teaspoon cinnamon
- 2⁄3cup rice milk or 2/3 cup soymilk
- 2cups loosely chopped fresh cranberries
- 3⁄4cup sugar
- 1⁄2
- 1⁄3cup oil (I used Canola)
- 1teaspoon salt
- paper baking cup
- 1cup granola cereal (I used Cascadian Farm Organic Oats and Honey. A good alternate is Zoe's Apple Cinnamon Granola Cerea)
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DIRECTIONS
- Preheat oven to 400 degrees F.
- Mix together Rice/Soy Milk, Applesauce, oil, and granola cereal, and let it soak for 5-10 minutes, or until the granola is soft.
- In a separate bowl, mix flour, baking powder, cinnamon, sugar, and salt.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and mix.
- You may need to add 2 more Tablespoons of Rice/Soy Milk to make the dough softer.
- Then, add the cranberries.
- Put the muffin papers into the muffin slots and fill 2/3 full with muffin dough.
- Sprinkle tops lightly with sugar and cinnamon.
- Stick in oven on middle rack.
- Cook 400 degrees F for 20-25 minutes.
- (My best results were at 22 minutes).
- Remove from oven.
- Let cool for five minutes.
- Eat and enjoy!
- YUMMY!
- Take out of oven, let cool for five minutes, and then EAT!
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