5 from 1 vote
Cranberry Almond Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
A light and airy whole wheat muffin with sweet and tangy cranberries and a crispy top.
Course: Breakfast, Snack
Cuisine: dairy free, egg free, soy free, vegan
Keyword: dairy free muffins, healthy cranberry muffins, healthy vegan muffins
Servings: 12
Calories: 153 kcal
Author: Jenn Sebestyen
  • 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)
  1. Preheat oven to 350 degrees F.
  2. Spray a muffin pan lightly with oil and set aside.
  3. In a small bowl, toss the cranberries with the cornstarch until they are dusted and set aside.
  4. In a medium bowl, whisk together the flour, coconut sugar, baking powder, salt and flax meal.
  5. In a large bowl, whisk together the oil, almond milk, and almond extract.
  6. Pour the dry ingredients into the wet, whisking until combined.
  7. Add the cranberries and mix gently.
  8. Bake for 25-30 minutes until a toothpick inserted in the middle comes out clean.
  9. 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.
  10. Enjoy!
Nutrition Facts
Cranberry Almond Muffins
Amount Per Serving
Calories 153 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 227mg10%
Potassium 101mg3%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 8g9%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 3.3mg4%
Calcium 70mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.