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Cranberry Almond Muffins – a light and airy whole wheat muffin with sweet and tangy cranberries and a crispy top.
You have no idea how many bags of cranberries I have in my freezer right now. I just kept buying them fresh when they were on sale because I love them so much. I’ve used up several already and there is really no end in site.
Good thing they freeze really well. I found another scrumptious use for them – Cranberry Almond Muffins! And these might just be my new favorite snack (or breakfast, lunch or dessert).
Tart and Sweet
These cranberry almond muffins are lightly crisp on top and super soft on the bottoms.
They have all the lovely tartness that cranberries bring along with a little sweetness as well.
You seriously won’t believe how light and soft they are even with whole wheat flour. So good!
Kid Approved
My kids are like circling vultures when I’m baking these days. They are begging to try whatever deliciousness is in the oven before even knowing what’s in there. Lucky for them, I usually make things I know they’ll like.
Cranberries are hit or miss with kids because they are very tart. Sweet treats are usually winners, though, no matter what other ingredients are in there. It was no different this time. A stamp of approval from all of my littles have deemed these babies a success!
Cranberry Almond Muffins
I hope you love these festive Cranberry Almond Muffins as much as we do. If you try them, please leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
- 2 cups whole wheat flour (or white whole wheat flour)
- 1/2 cup coconut sugar
- 2 tbsp flaxseed meal
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups unsweetened almond milk
- 1/2 cup coconut oil (melted)
- 1 tsp almond extract
- 1 cup fresh or frozen cranberries
- 2 tsp cornstarch (or arrowroot powder)
- Preheat oven to 350 degrees F.
- Spray a muffin pan lightly with oil and set aside.
- In a small bowl, toss the cranberries with the cornstarch until they are dusted and set aside.
- In a medium bowl, whisk together the flour, coconut sugar, baking powder, salt and flax meal.
- In a large bowl, whisk together the oil, almond milk, and almond extract.
- Pour the dry ingredients into the wet, whisking until combined.
- Add the cranberries and mix gently.
- Bake for 25-30 minutes until a toothpick inserted in the middle comes out clean.
- Let cool in the pan on a wire rack for 10 minutes. Take the muffins out of the pan and let them continue to cool.
- Enjoy!
More Delicious Dairy Free Muffins to Love:
Whole Wheat Banana Berry Muffins
Flax & Walnut Zucchini Muffins
Hannah says
04/10/2017 at 5:08 pmEasy and delicious, and for once I can make a cranberry muffin without having an orange 🙂
Jenn S. says
04/10/2017 at 5:22 pmHaHa! Yes, why do all cranberry muffins have orange in them?? Thanks, Hannah!
Ginny McMeans says
11/26/2016 at 5:04 amKids approved goes a long way with me. Being lightly crisp on top and super soft on the bottoms sounds perfect.
Jenn S. says
11/26/2016 at 10:25 amThanks, Ginny!
Sarah says
11/26/2016 at 12:48 amI love cranberries in muffins! They have that tart sweet burst in the middle of the muffin and it is SO good! Definitely will try that!
Jenn S. says
11/26/2016 at 10:22 amYes – so good!! Love tart things!
Melissa says
11/22/2016 at 9:59 pmThese muffins look divine! Perfect for breakfast. I love buying fresh cranberries and freezing them too. I got outta hand last year and had them until April. I love them for smoothies too 🙂
Jenn S. says
11/23/2016 at 7:38 amNothing wrong with too many cranberries! And, yes, so good in smoothies! Thanks, Melissa!
Amy Katz from Veggies Save The Day says
11/22/2016 at 7:28 pmI have some fresh cranberries ready to go! Maybe I’ll try the suggestion someone made to make them gluten free! (And I’ll have to sub out the almond ingredients since I’m allergic. I’m so trying not to be THAT person, but I’m failing! lol)
Jenn S. says
11/23/2016 at 7:37 amLOL! Well, at least I have faith that YOU can make it happen! 🙂
Dianne's Vegan Kitchen says
11/22/2016 at 3:37 pmI used to make cranberry muffins all the time, but somehow I forgot about them. Thanks for the reminder!
Jenn S. says
11/23/2016 at 7:33 amTime to bust out those muffin tins!
Mary Ellen - VNutrition says
11/22/2016 at 12:48 pmYou have so many tasty looking muffin recipes! I’ve never cooked with cranberries before so I’m excited to try these! So festive for this time of year. 🙂
Jenn S. says
11/22/2016 at 2:56 pmOh, thank you! My kids love muffins. They love anything in individual portions actually. LOL! Fresh cranberries are SO much better than dried!
Becky Striepe says
11/22/2016 at 11:37 amI love that these use fresh cranberries instead of dried. Whole cranberries are so good, and they don’t get enough recipe love!
Jenn S. says
11/22/2016 at 2:54 pmI much prefer fresh over dried! There is a time and place for dried, but I try to use fresh whenever I can. Thanks!
Floortje says
08/19/2016 at 8:35 amyes exactly i have used have half of the (white)rice and chickpea flour. Oh great i will give the cookies a try to! ?
Jenn S. says
08/19/2016 at 10:08 amPerfect. Thank you! I’m going to give it a try next time. 🙂
Floortje says
08/17/2016 at 4:16 amoh my im so happy with your recipes, again i made this with chickpea and rice flower to make it gluten frea. I live in Holland and it’s impossible to buy anything vegan or gluten frea that is eatable (-; so thank you!
Jenn S. says
08/17/2016 at 7:12 amOh, that is so great to hear! Do you use half chickpea flour, half rice flour? And is that brown rice or white rice flour? I like to know these things in case anyone else asks about making it gluten free. 🙂 Thanks so much for stopping by to let me know! I do have several gluten free cookie recipes on the blog too, if you’re interested. 🙂