Are you ready to indulge in a delightful treat that’s not only delicious but also guilt-free? These Plant Based Cranberry Walnut Muffins are a perfect blend of wholesome ingredients and mouthwatering flavors that will have you reaching for seconds! With the sweet tang of cranberries paired with the crunch of walnuts, each bite is a celebration of taste and nutrition. Whether you’re looking for a quick breakfast option or a snack to enjoy throughout the day, these vegan muffins are sure to impress. Read on to discover how to create these scrumptious muffins that will leave your kitchen smelling heavenly!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup maple syrup
- 1 cup almond milk
- 1/2 cup walnuts, chopped
- 1 cup cranberries, fresh or dried
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with plant-based oil.
- In a large mixing bowl, combine whole wheat flour, baking powder, baking soda, and salt. Whisk together thoroughly to ensure even distribution of leavening agents.
- In a separate medium bowl, mix almond milk, maple syrup, and any optional vanilla extract if desired. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined, being careful not to overmix which can result in dense muffins.
- Fold in chopped walnuts and cranberries, reserving a small portion to sprinkle on top of muffins for visual appeal.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle remaining walnuts and cranberries on top of each muffin.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Measure Accurately: Make sure to measure your ingredients precisely for the best results. Using a kitchen scale can help ensure accuracy, especially with the flour.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Fresh vs. Dried Cranberries: If using dried cranberries, consider soaking them in warm water for a few minutes to plump them up before adding them to the batter. This will enhance their flavor and texture.
- Experiment with Add-ins: Feel free to customize your muffins! Add-ins like chocolate chips, shredded coconut, or orange zest can elevate the flavor profile even more.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. A toothpick inserted into the center should come out clean when they’re ready.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just reheat in the microwave or toaster oven for a quick snack!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
