Vegan Lemon Cranberry Muffins!
These Vegan Lemon Cranberry Muffins are bursting with flavour! The fresh lemon juice and zest add a delicious and natural lemon flavour, while the cranberries add a burst of tart sweetness. This classic flavour combination is perfect to enjoy over the holidays.
These muffins are a healthier alternative to classic lemon cranberry muffins. A few simple ingredient swaps make these muffins vegan, gluten-free, and refined sugar-free. They are lightly sweetened with maple syrup and are made with oat flour instead of regular flour. These muffins are a perfect morning snack or part of a healthy breakfast.
For more vegan & gluten-free muffin recipes, try my Apple Cinnamon Oat Muffins or my Chocolate Protein Muffins!
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Vegan Lemon Cranberry Muffins
Ingredients
- 3 flax eggs, 3 tablespoons ground flax meal + 9 tablespoons water
- 2½ cups oat flour, 2½ cups oats blended into a fine flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup maple syrup or honey
- 4 tablespoons lemon juice
- 1/2 cup coconut milk, from a 400 ml can of coconut milk
- 2 teaspoons lemon zest
- ½ cup olive oil
- 3/4 cup frozen cranberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two muffin trays with silicone or paper liners.
- Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
- In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, lemon juice, coconut milk, lemon zest, and olive oil. Stir until well combined and smooth.
- Gently stir in the cranberries. Scoop the mixture evenly into 14 muffin liners.
- Bake in your preheated oven for 22-24 minutes, until slightly golden and an inserted toothpick comes out clean.
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