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    Home » Recipes » Breads and Muffins

    Cranberry Almond Muffins

    Published: Dec 17, 2014 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    A light and airy whole wheat muffin with sweet and tangy cranberries and a crispy top. You’ve gotta try these Cranberry Almond Muffins!

    One cranberry almond muffin in front of a stack of 3 more.

    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).

    Close up of muffins in a muffin tin.

    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!

    Stack of 3 baked goods in front of a muffin tin holding more muffins.

    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!

    Two halves of a muffin in front of a stack of muffins.

    More vegan muffin recipes

    • Pineapple Coconut Muffins
    • Blueberry Cornmeal Muffins
    • Vegan Carrot Oat Muffins
    • Banana Berry Muffins
    • Vegan Zucchini Muffins

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    One cranberry almond muffin in front of a stack of 3 more.

    Cranberry Almond Muffins

    A light and airy whole wheat muffin with sweet and tangy cranberries and a crispy top.
    5 from 1 vote
    Print Rate
    Course: Breakfast and Brunch, Snacks
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 153kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 cups whole wheat flour or white whole wheat flour
    • ½ cup coconut sugar
    • 2 tablespoons flaxseed meal
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 ½ cups unsweetened almond milk
    • ½ cup coconut oil melted
    • 1 teaspoon almond extract
    • 1 cup fresh or frozen cranberries
    • 2 teaspoons cornstarch or arrowroot powder

    Instructions

    • Preheat oven to 350°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 to 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.

    Nutrition

    Calories: 153kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 227mg | Potassium: 101mg | Fiber: 3g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 70mg | Iron: 0.9mg
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    Comments

    1. Hannah says

      April 10, 2017 at 5:08 pm

      Easy and delicious, and for once I can make a cranberry muffin without having an orange 🙂

      Reply
      • Jenn S. says

        April 10, 2017 at 5:22 pm

        HaHa! Yes, why do all cranberry muffins have orange in them?? Thanks, Hannah!

        Reply
    2. Ginny McMeans says

      November 26, 2016 at 5:04 am

      Kids approved goes a long way with me. Being lightly crisp on top and super soft on the bottoms sounds perfect.

      Reply
      • Jenn S. says

        November 26, 2016 at 10:25 am

        Thanks, Ginny!

        Reply
    3. Sarah says

      November 26, 2016 at 12:48 am

      I 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!

      Reply
      • Jenn S. says

        November 26, 2016 at 10:22 am

        Yes – so good!! Love tart things!

        Reply
    4. Melissa says

      November 22, 2016 at 9:59 pm

      These 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 🙂

      Reply
      • Jenn S. says

        November 23, 2016 at 7:38 am

        Nothing wrong with too many cranberries! And, yes, so good in smoothies! Thanks, Melissa!

        Reply
    5. Amy Katz from Veggies Save The Day says

      November 22, 2016 at 7:28 pm

      I 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)

      Reply
      • Jenn S. says

        November 23, 2016 at 7:37 am

        LOL! Well, at least I have faith that YOU can make it happen! 🙂

        Reply
    6. Dianne's Vegan Kitchen says

      November 22, 2016 at 3:37 pm

      I used to make cranberry muffins all the time, but somehow I forgot about them. Thanks for the reminder!

      Reply
      • Jenn S. says

        November 23, 2016 at 7:33 am

        Time to bust out those muffin tins!

        Reply
    7. Mary Ellen - VNutrition says

      November 22, 2016 at 12:48 pm

      You 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. 🙂

      Reply
      • Jenn S. says

        November 22, 2016 at 2:56 pm

        Oh, thank you! My kids love muffins. They love anything in individual portions actually. LOL! Fresh cranberries are SO much better than dried!

        Reply
    8. Becky Striepe says

      November 22, 2016 at 11:37 am

      I love that these use fresh cranberries instead of dried. Whole cranberries are so good, and they don’t get enough recipe love!

      Reply
      • Jenn S. says

        November 22, 2016 at 2:54 pm

        I much prefer fresh over dried! There is a time and place for dried, but I try to use fresh whenever I can. Thanks!

        Reply
    9. Floortje says

      August 19, 2016 at 8:35 am

      yes exactly i have used have half of the (white)rice and chickpea flour. Oh great i will give the cookies a try to! ?5 stars

      Reply
      • Jenn S. says

        August 19, 2016 at 10:08 am

        Perfect. Thank you! I’m going to give it a try next time. 🙂

        Reply
    10. Floortje says

      August 17, 2016 at 4:16 am

      oh 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!5 stars

      Reply
      • Jenn S. says

        August 17, 2016 at 7:12 am

        Oh, 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. 🙂

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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