A light and airy whole wheat muffin with sweet and tangy cranberries and a crispy top.
dairy free, egg free, soy free, vegan
dairy free muffins, healthy cranberry muffins, healthy vegan muffins
Calories: 153 kcal
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.
Cranberry Almond Muffins
Amount Per Serving
Calories from Fat 99
% Daily Value*
Total Fat 11g
Saturated Fat 8g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 24g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.