These muffins are delicious, and taste just like the cranberry lemon muffins I’ve had at the local coffee shop. The blender is great for this recipe, because it will shrink down all the dried cranberry bits so you get all of the flavour in every bite. If you don’t use a blender, that’s okay too, your muffins will just have bigger cranberry pieces.
Here is my recipe for Vegan Cranberry Lemon Muffins:
2 Tbsp Ground Flax
6 Tbsp Water
1/4 Cup Vegetable Oil
1/4 Cup Sugar
1/4 Cup Brown Sugar
1 tsp Lemon Extract
1 Tbsp Lemon Zest
1/2 Cup Cashew Milk
1 1/2 Cups Whole Wheat Flour
1 tsp Baking Soda
1 tsp Baking Powder
3/4 Cup Dried Sweetened Cranberries
Preheat Oven to 350′
Mix together ground flax and water. Let sit for 5 minutes.
Add flax mixture, vegetable oil, sugars, lemon extract and lemon zest, into a blender. Blend until combined.
Add Cashew Milk, Flour, Baking Soda, Baking Powder, and Cranberries, into the blender, and blend until combined.
Pour into non-stick or parchment lined mini-muffin tins.
Bake at 350′ for 17 minutes.
Let cool and enjoy!